FOODS HUMAN NUTRITION, II68 



basis of investigations t-arriod on by tlio antlior and liis stndents. tlie action of 

 acids and foods upon tin is discussed witb relation to tlie canninj^ industry. 



The amount of tin dissolved by dilute acids is directly dependent upon the 

 proportion of free oxygen available. Laccpiering the inside of the can pro- 

 tected the tin ;> to G months. The "watered" or "moire" ai)pearance often 

 noted in the interior of tin cans is due to the action of the acid of the can 

 contents; that is, to the fact that some of the tin has been slowly dissolved 

 owinjr to the presence of small amounts of oxygen (air) in the can. Theo- 

 reticiilly the solution of tin should proceed rapidly after the can is opened 

 since the supply of oxygen (air) is then abundant, l)ut such was not found 

 to be the case with sweet foods or with animal foods, as the solution is 

 hindered in the one case by the sugar and in the other by the fat present. The 

 viscosity of the can contents has also an important bearing on the amount of 

 tin dissolved. The retai'ding effect which sugar exercises on the solution of 

 the tin is due to the fact that it changes the ionization of the tartaric acid. 

 It was also found that copper and iron were less attacked by acids in the 

 presence of sugar than was the case when sugar was absent. 



[Spoiling' of canned peas],.E. W. Duckwall (Canner and Dried Fruit Packer, 

 25 (1907), \o. 3, PI). 25, 26, figs. 2). — On the basis of investigations the author 

 discusses the micro-organisms which cause swelling of canned peas, souring of 

 can contents, cloudiness of juice, etc.. and gives general directions for avoiding 

 such troubles, especially in cimnnercial canning. 



Report on the sanitary and hygienic examination of foods and condiments, 

 1904-1906. A. SiEW (*S'f. Petersh. Med. Wchnschr., 1907, No. 10, pp. 89-91; ahs. 

 ill III/!/. Znithl, 3 (1907), No. 11, p. 329).— A report of the examination of milk, 

 butter, sausage, and other foods at the laboratory of bacteriology and chemistry 

 at Libau. 



Food analyses No. XI, E. H. S. Bailey and H. L. Jackson (Bui. Kans. Bd. 

 Health, 3 (1907), No. 11, pp. 212-216).— Of 16 samples of meat (mostly Ham- 

 burg steak) examined for the presence of chemical preservatives, 3 samples 

 were i)assed. Data are also given regarding the inspection of a number of 

 samples of beverages, flavoring extracts, sauerkraut, etc. 



Report on the work of the station for wine chemistry, C. von der Heide 

 (Ber. K. Lehranst. Wein, Obst u. Gartenhau Geiseiiheiin, 1906, pp. 223-26'/, 

 figs. 3). — Analyses of pure natural wines from Prussian vineyards (vintage 

 of 1!J05), of musts from the vintage of 190G, and of old Bordeaux wines are 

 reported, as well as determinations of volatile acids in wine and studies of 

 wine analysis. 



Small quantities of lead and arsenic wei"e found in wine and wine products 

 made from grapes from vines sprayed with lead arsenate, and the need of 

 improved methods of spraying and of methods of removing traces of lead and 

 arsenic from the wine is pointed out. 



Tenth annual convention of the Association of State and National Food 

 and Dairy Departments ([Proc.'\ Conv. Assoc. State and Nat. Food and Dairy 

 Dcpts., 10 (1906), PI). 3'i9). — This volume contains a number of papers by dif- 

 ferent authors presented at the tenth annual convention of the association, as 

 well as minutes of the convention, committee rei)orts, and similar data. 



Food legislation during the year ended June 30, 1907, W. D. Bigelow 

 (U. S. Dept. Agr., Bur. Chem. Bui. 112, pts. 1, pp. 155; 2, pp. 155). — A compila- 

 tion of American food legislation during 1907. Part 1 includes the Federal 

 laws and the laws of the States and Territories, Alabama to New Hampshire, 

 inclusive, and part 2, the laws of the States and Territories, New Jersey to 

 Wyoming, inclusive. 



