FOODS — HUMAN NUTRITION. 1061 



ent remove from the oaiie jiilee would remain in it and render our final prod- 

 ucts, sutcar as well as molasses, less i)ure." 



From a summary of evidence the author lielieves that the toxic etfects of 

 su]i)hur dioxid are determined by the amount of free sulphur dioxid present, 

 which can be measured by ascertaining? the iodin-absorption value. 



" We have shown by our studies that even our factory sirups contain only a 

 very small quantity of free sulphur dioxid, and it is more than pi'obable that 

 the final molasses will contain only traces of it." 



Studies of clarification with hydrosulphites did not give uniform and definite 

 results and so final conclusions were not drawn. 



Camorsite, a commercial clarifying agent, was not considered satisfactory 

 since it contains aluminate of barium. 



As regards the occurrence of tin and zinc in sugar products, neither metal 

 was found in commercial samples examined, nor could zinc be found in the soil 

 in a number of localities where Louisiana cane is grown. Nevertheless, since 

 heavy metals of this sort may occur in soil, the author believes that caution 

 should be exercised in drawing deductions when such metals are found in sugar 

 products. 



Composition and cooking qualities of potatoes, R. Harcourt (Rpt. Farm- 

 ers' lusts. Ontario. 1906, pt. J, pp. 71-77). — Results are reported of analytical 

 studies and cooking tests of SI samples of potatoes from different Canadian 

 provinces. The highest scores as regards cooking quality were assigned to 

 varieties which took comparatively a long time to mature, though some such 

 varieties received xeij low marks. A further study of the subject is, in the 

 author's opinion, necessary before general conclusions can be drawn. 



Poisonous beans (Phaseolus lunatus), W. Busse (Ztschr. Untersuch. Nahr. 

 u. GenussmtL, 13 {1907), No. 12, pp. 737-739).— A summary of data on the 

 possible toxic properties of Phaseolus lunatus, the efTeet of cooking on whole- 

 someness, and related questions, the data being discussed with special reference 

 to the importation of beans from the Orient into Germany, 



Concerning the constituents of seeds of Pinus cembra, E. Schulze (Landw. 

 Vers. Stat., 67 {1907), Nos. 1-2, pp. 57-iO.'/ ) .— The results of an extended study 

 of the composition of the shell, hull, and kernel of this variety of pine nuts 

 are reported. 



So-called capsaicin from paprika, A. Nestleb {Ztschr. Untersuch. Nahr. u. 

 Gcnussnitl., 13 {1907), No. 12, pp. 739-7. 'lJ^), — From his experimental studies the 

 author concludes that paprika with no sharp flavor is made by extracting sharp 

 sorts with alcohol, as all the mild varieties which he examined contained some 

 capsaicin. No more than traces, if any, of capsaicin was found in the leaves of 

 different sorts of paprika plants examined. 



Yeast extract, A. Wiebold {Arch. Pharm., 2J,5 (1907), No. J,, pp. 291-311).— 

 From the analytical and other data reportetl the author concludes that the best 

 yield of yeast extract of good flavor and quality is obtained when yeast is 

 allowed to undergo autodigestion. 



A cheese called Daua-Daua made from the seed of Parkia africana, II. 

 FiNCKE {Zt.schr. Unter.meh. Nahr u. GenussmtL, H (1907), No. S, pp. oll-.'>20, 

 figs. 9). — A microscopical and analytical study of a material somewhat re- 

 sembling cheese in appearance made by African natives from oil-bearing seed 

 (ParJcia africana). Methods of manufacture are described. 



Unutilized fishes and their relation to the fishing industries, I. A. Field 

 (U. S. Dcpt. Com. and Labor, Bur. Fisheries Doc. 622, pp. 'tO, pi. 1). — In a 

 discussion of methods of profitably utilizing dogfish of different sorts, sand 

 shark, toadfish, etc., data are summarized regarding the use of fresh, canned, 



