968 EXPERIMENT STATION RECORD. 



Maple sirup, A. McGill and A. Valin {Lah. Inland Rev. Dept. [Canada] 

 Bill. I'/J, 1)1). 21). — Of 244 samples of maple sii-np examined. 187 were genuine 

 and 2 doubtful. 



Tea, 1906, T. Macfaelane {Lab. Inland Rev. Dept. [Canada] Bid. ISO, pp. 

 13). — Of 89 samples of tea collected in the Canadian provinces, examination 

 showed that 82 were genuine and the remainder doubtful. 



Ground ginger, A. McGill {Lah. Inland Rev. Dept. [Canada] Bui. 1.37, pp. 

 7). — Examination of 30 samples of ground ginger found in the Canadian market 

 showed that 29 were genuine while adulteration was not absolutely certain in 

 the remaining sample. 



Almond flavoring extracts, A. Lemoine (Lab. Inland Rev. Dept. [Canada] 

 Bui. 136, pp. 10). — Of 65 samples of almond extract examined, 61 were entirely 

 free from prussic acid, 3 contained measurable amounts, and 1 a trace only. 

 Nine of the samples contained added dyes. 



Spirituous liquors, A. McGill {Lab. Inland Rev. Dept. [Canada] Bui. 135, 

 pp. 9). — A report of the examination of 66 Canadian samples. 



Report of the sixth convention of the Association of German Food Chemists 

 (Zt.srhr. Untfr.siich. Nahr. ii. Gcnussmtl, l-'i {1007), .Yo. 1-2, pp. 1-203).— This 

 report contains the proceedings of the convention, papers presented, and dis- 

 cussions. Among the papers summarized may be mentioned Fruit Juices, Mar- 

 malades, etc.,. by W. Fresenius; Standards of Official Chemists in Saxony for 

 Marmalades, by F. Hiirtel ; Subsistence of the Roman Soldiers in Germany, by 

 H. Drageudorff ; Recommendations for Changes in the Methods for the Analysis 

 of Honey, by E. von Raumer ; What Recommendations Shall Be Made with 

 Respect to Alcohol-free Beverages? by A. Beythien ; and Effervescent Lemonades, 

 by A. Beythien. Other papers have been previously noted (E. S. R., 19, p. 611). 



Nutrition of laborers, R. Martial {Rev. Hyg. et Pol. Sanit., 29 {1907), No. 

 6, pp. 51'i-528). — In the author's opinion, the estimates which have been pub- 

 lished regarding the cost of food of Parisian laborers are too low and data are 

 presented which show that the average exiienditure in such a family of 3 per- 

 sons amounts to 33 cts. per person per day. 



Experiments on the nutritive value of maize, N. O. Popovici-Lupa {Bui. 

 Sac. Set. Bucarest, i-J {1905), pp. 86-113; abs. in Ztsehr. Unteisiieh. Nahr. a. 

 Genussmtl., I'f {1907), Xo. 7, p. -^88).— The author studied the diet of Rou- 

 manian peasants, which is made up principally of maize, beans, and cabbage. 

 Though such a diet supplies less potassium than an ordinary mixed diet it is 

 not regarded as deficient in this constituent. The protein supplied by the vege- 

 tarian diet studied is regarded as sufficient for bodily needs. 



The nutritive value of gelatin. II, Significance of glycocoll and carbo- 

 hydrate in sparing the body's proteid, J. R. Murlin {Amer. Jour. Physiol., 

 20 {1907), No. 1, pp. 23-'t-258). — Experiments with man and animals are re- 

 ported in continuation of earlier work (E. S. R., 19, p. 768), which led to the 

 following conclusions : 



"The well-known action of gelatin to protect the body's proteid is not due 

 to the influence of any dextrose which may be synthesized from it in the course 

 of metabolism. Its value as a proteid-sparing agent must consist in the fact 

 that it contains nitrogenous bodies. 



" Glycocoll, which is the chief amino acid contained in gelatin, when fed 

 with abundant carbohydrate, either as the only source of nitrogen or together 

 with proteid (beef heart), can be retained temporarily in the body. This fact 

 may serve in part to explain the unusually high i-eplacement of proteid by gela- 

 tin, with maintenance of nitrogen equilibrium. . . . The fact that glycocoll 

 can not be retained permanently, even with large quantities of carbohydrate 



