966 EXPERIMENT STATION RECORD. 



tieed, safeguards on inspection, pei-sonnel of the inspection force, tlie need of 

 supplementing tlie Federal inspection by State or municipal inspection, and 

 meat inspection in European countries, the article as a whole constituting a val- 

 uable summary and discussion of the subject. 



Preserved soups (Pure Products, 3 (1907), Nos. 8, pp. 373-375; 9, pp. 

 Jf2-'f--f26). — The manufacture of soup tablets, pea sausages, and similar goods 

 is described and formulas are given. 



Choucrout (Sauerkraut) {Pure Products, 3 (1907), No. 11, pp. 516-519). — 

 Directions are given for making sauerkraut in quantity. 



Concerning the chiemical composition of Japanese soy sauce or schoyu, 

 V. Suzuki, K. Aso, and H. Mitarai (Bui. Col. Ayr., Tokyo Imp. Univ., 7 (1907), 

 Ko. .'i, pp. Jt77-Ii9.'t)- — According to the authors' results the following constituents 

 were separated from 2 liters of soy sauce : Alanin 6.6 gm. of which 1.6 gm. was 

 pure, leucin 6 gm., prolin 3 gm., lysin 2.6 gm., ammonia 4.2 gm., protein 5.4 gm., 

 formic acid 0.1 gm., acetic acid 0.4 gm., lactic acid 3.2 gm., and 2 new bases 

 1 gm. and 0.2 gm., respectively. The presence of' tyrosin. aspartic acid, poly- 

 peptid like bodies, and cystin was also demonstrated. 



Concerning the distribution of anhydro-oxy-methylen-diphosphoric acid 

 salts or phytin in plants, U, Suzuki and K. Yoshimura (Bui. Col. Agr., 

 Tokyo Imp. Univ., 7 (1907), Xo. 4, PP- 4^5-502). — The authors report studies of 

 the character and distribution of phosphorus compounds and the amount of 

 phytin in a number of materials, including rice bran, wheat bran, sesame seed, 

 castor bean, I'ape-seed cake, bald barley and millet, steamed bean meal, and 

 chicken bone. A comparison of methods of estimating phosphoric acid in plant 

 extracts was also made. 



Concerning an enzyni " phytase," which causes cleavage of anhydro- 

 oxy-methylen-diphosphoric acid, U. Suzuki, K. Yoshimura, and M. Takaishi 

 (Bui. Col. Agr., Tokyo Imp. Univ., 7 (1907), No. .',, pp. 503-512).— The conclu- 

 sions drawn from investigations reported in this and the foregoing article are 

 in effect as follows : 



The greater part of the phosphorus in seeds consists of an organic compound 

 soluble in water and dilute mineral acids, and is the body which is designated 

 anhydro-oxy-iuethylen-diphosphoric acid or phytin. Some 8 per cent of phytin 

 was isolated from rice bran and 2 per cent from wheat bran. In roots, bulbs, 

 and fruits inorganic phosphorus is the more characteristic constituent. The 

 occurrence of phyi:in in bones is doubtful. During germination, either in light 

 or darkness, the inoi'ganic phosphoric acid in seeds increases. If rice bran or 

 wheat bran or certain seeds are pulverized and susiiended in water for several 

 days phosphoric acid is formed in considerable quantities at the expense of 

 phytin. 



A ferment was isolated from rice bran and from wheat bran which siilits 

 phytin into phosphoric acid and inosit. It is apparently a new enzym and 

 seems to be widely distributed in the vegetable kingdom. 



Cane sugar v. beet sugar, G. W. Shaw (California Sta. Circ. 33, pp. JfS, 

 figs. 3). — Owing to an opinion sometimes expressed that beet sugar is not as 

 satisfactory for making preserves and jellies as cane sugar, the question was 

 studied under commercial and domestic conditions. 



Of 2,000 cans of cherries, apricots, plums, peaches, and pears prepared with 

 sirups of different strengths and stored for 2 years in cases under rather un- 

 favorable conditions only 6 cans from the beet-sugar lot and 7 cans from the 

 cane-sugar lot were found to be spoiled, evidently owing to imperfect sealing. 

 This shows, according to the author, " the utter lack of foundation for the idea 

 that fruits do not keep well when preserved with beet sugar, and that such 

 sugar does not work well in the cannery." 



