FOODS ANIMAL PRODUCTION. 79 



Chemical composition of several sorts of flour used in Belgium, Lecocq (Bui. 

 Assoc. Beige Chim., 10 (1896), p. 316; abs. in Ztschr. Angew. Chew., 1898, No. 14, p. 

 326). — The maximum, minimum, and average protein, fat, ash, and water in several 

 sorts of fine wheat flour are recorded. When the figures for ash and protein were 

 unusual, the starch and cellulose were also determined. 



A Soudanese cereal (Gard. Chron., 3. ser., 23 (1S98), No. 590, p. 232). — An editorial 

 note on the use of Vaspalum longiflorum in Soudan. This grain has the following 

 percentage composition: Water 9.20, protein 7.67, fat 5.34, starch and dextrin 77.33, 

 crude fiber 2.56, undetermined 3.90. For purposes of comparison the analyses of 

 other cereals are given. 



A study of the constitution of the gluten of different cereals; the influence 

 of this factor on the value of flour for bread making, E. Fleueent (2. Congres 

 Internat. Chim. Appl., 1896, II, pp. 64-70). 



Average analyses of Danish concentrated cattle foods, V. Stein (Holt's Lomme- 

 bog Landm., 1898, p. 67). 



The carbohydrates of bailey and malt, A. R. Ring (<laz. Brasseur., 1898, Nos. 

 537 and 538). 



Contribution to the study of maize diet, G. Panegkossi ( Ann. Ig. Sper., n. ser., 

 6 (1896), No. 3 pp. 293-350). — A number of experiments with a man are reported on 

 the digestibility of Italian flour of different grades as compared with flour ground 

 by Sheppard's process and with maize ground by Sheppard's process and by the 

 ordinary method. In every case the food consisted entirely of the material tested 

 prepared in the form of cake and porridge or mush. The food and feces were 

 analyzed and the nitrogen in the urine was determined. 



Experiments on the nutritive value of bread made from old-process and 

 roller-process flour, L. Boutroox and A. Boutroix (Ann. Hyg. I'ub et Med. Legale, 

 3. ser., 35 (1896), pp. 336-345). — Experiments are reported in which white mice were 

 fed bread made from old-process and roller-process flour. The amounts consumed and 

 the gains and losses in weight are recorded. The mice consumed larger quantities 

 of the bread made from old-process flour and utilized it more completely as shown 

 by the gains in weight. The flours were of about equal lineness and had the same 

 gluten content. 



The value of the two flours for man is discussed at some length and experiments 

 of other investigators cited. 



Hygienic measures in the expedition to Madagascar, J. Lemure (Ann. Hyg. 

 Pub. et Med. Legale, 3. ser., 35 (1S96), pp. 223-242) .—In addition to other matter the 

 author discusses the food and water supply of the French troops in Madagascar. 

 The rations prescribed by the Minister of War are quoted in some detail. 



A new investigation on the digestibility of eggs, especially of egg albumin, 

 Joisissenne (Jour. Hyg., 23 (189S), Nos. 1121, pp. 131, 132; 1122, pp. 143, 144).— The 

 author has condensed the conclusions drawn from an extended investigation, the 

 details of which are not quoted. The subject is treated chiefly from a medical 

 standpoint. 



Composition of meat peptones, Py (2. Congres Internal. Chim. Appl., 1S9U, II, 

 pp. 5-S). 



The pentosans in different feeding stuffs with some considerations on vege- 

 table chemistry and the analysis of fodders, MenOZZI (2. Congres Internat. Chim. 

 Appl., 1S9G, II, pp. 251-255). — The pentosan content of Boletus edulis, mulberry leaves, 

 silkworm excrement, and a number of feeding stuffs used in Lombardy is reported. 

 No pentosans were found in I'eniciliium glaucinn grown on gelatin. 



Can vinegar from alcohol be legally sold under the name of vinegar ? Inves- 

 tigation of artificial vinegars. Percentage of reducing substances, S. de Racz- 

 KOWSKi (2. Congris Internat. Chim. Appl., 1896, IV, pp. 250-260). 



Coffee, Py (2. Congres Internat. Chim. Appl., 1S96, IV, pp. 320-336, pis. 7).— Coffee 



