FOODS HUMAN NUTRITION, 965 



" The investigatious are tu be eoutiuued tlarough several years, in order 

 that the couclusious may not be erroneously affected by the climatic con- 

 ditions of any given season, and are to be extended to include attempts to 

 improve the quality of some of the wheats which give large yields of grain of 

 poor milling (lualities." 



Comparative milling' and baking tests with domestic and foreign wheat, 

 K, WiNDiscii and K. ruLVEBMULLER (Fiihliiiffs Landiv. Ztff., '>U (1907), .Yo.s. 

 17, PI). 577-5S9; 18, pi). 616-633; 19, pp. 650-669) .—Xccoraiug to the authors' 

 investigations, foreign wheat was drier, harder, more translucent, and con- 

 tained a higher protein content than Wiirttemberg grain though it had a 

 lower ash content. The yield of bread from foreign grain was somewhat 

 greater, yet the author considers that grinding Wiirttemberg wheat was more 

 profitable for the miller. 



The cause of coloration in dark wheat bread, G. Bertrand and W. Mutter- 

 milch {Coinpt. Ri'nil. .Vend. Svi. [Paris], 1',.'^ (1907), No. 25, pp. 14JfJi-l.i46).— 

 According to the authors' investigations, the color of " black " wheat bread is 

 due to two diastatic processes, in the first of which a substance is formed and 

 in the second of which it is oxidized. The wheat bran is the source of this 

 coloring matter and for the protease which causes the coloration the name 

 " glutenase " is proposed. 



Corn bread, E. Collin (Bui. 8oc. Chim. France, Jj. ser., 1 (1907), No. 16-17, 

 pp. 956-960, figs. 2). — The microscopical characteristics of wheat and corn 

 bread are described with a view to the identification of corn meal. 



Adulterating flour with talc, Eury and Cailloux (Bui. 8ci. Pharmacol., 

 IJf (1907), pp. 2Jf9-252; ahs. in Clicm. ZciithL, 1907, II, No. i.'/, p. 1187).— Talc 

 was found in coarse wheat flour designed as a feeding stuff and in flour for 

 bread making. The authors point out that it is difficult to separate gluten in 

 such materials and that it can not be separated when 1.5 to 20 per cent of talc 

 is present. The reported data are discussed with reference to the detection of 

 adulteration. 



Banana flour, L. Kindt (Tropcnpflanzcr, 11 (1907), No. 7, pp. -'/7-'i-'i77) . — 

 The domestic manufacture of banana fiour in the Tropics, its value as a baby 

 food, and related questions are discussed on the basis of personal experience. 



According to the author, although green bananas are used, the best flour is 

 made from bananas which are dry and mealy when ripe. The juicier bananas 

 and the red varieties are not considered so satisfactory. The sliced bananas 

 should be frequently turned and 2 or 3 days' exposure to the tropical sun is 

 sufficient to dry them. When used as an infant food the flour should be passed 

 through a fine sieve. The author states that children take banana flour readijy 

 though adults do not care for it on account of its pronounced violet-like flavor. 



The specific gravity of raw and cooked meat, Nawiasky (Arch. Ilyg., 

 62 (1907), No. 2, pii. J'i7-151). — According to the author's determinations, 

 fresh meat had a lower specific gravity than boiled. 



Nutritive requirements of meat exported from Argentina to England, 

 S. G. Uriburu {Rev. Mens. Cdm. Merc, 7 (1907), No. 81, pp. 6Ji6~652) .—Data 

 are rei)orted regarding the composition and digestibility of frozen meat and 

 meat products received in England from Argentina. 



The Federal meat-inspection service, A. D. Melvin (U. S. Dept. Agr., Bur. 

 Aiiiiii. Indus, lijit. 1906, pp. 65-100, pis. 15, fig. 1; Virc. 125, pp. .',0, pis. 15. fig. 

 1). — An historical and critical discussion of meat inspection in the United 

 States. Among the topics treated are tlie development of the packing industry, 

 the foreign restrictions on American live stock and meats, the ttrst Federal 

 meat-iuspectiou law and later laws, a description of meat inspection us prac- 



