262 EXPERIMENT STATION RECOED. [Vol.36 



Sound, palatable bread was sterilized and portions were mixed with filtered 

 and fluid extracts of the two species of molds and incubated for 24 hours at 

 87° C. The samples treated with the R. nigricans extract developed a marked 

 mustiness and a slight sourness in the odor and flavor, while those treated 

 with the Aspergillus extract developed sourness in odor and flavor. Neither 

 mustiness nor sourness was noted in samples of the sterilized bread incubated 

 as a check. The conclusion was drawn that R. nigricans is capable of produc- 

 ing mustiness in bread while Aspergillus produced merely sourness. The 

 changes in the bread associated with mustiness are regarded by the author 

 as being probably brought about by the proteolytic enzym of R. nigricans. 



Manufacture of [soy] bean milk at Changsha [China], N. T. Johnson (17. S. 

 Dept. Corn., Com. Rpts., No. 183 (1916), pp. ^68, 469).— The bean milk described 

 is prepared from the small yellow [soy] bean from which the Chinese bean curd 

 is made. The beans are soaked and crushed between stones and the crushed 

 mass is strained, diluted in water, and! boiled, after which the white milk 

 is strained off. The milk has a specific gravity of 1.02 and a fat* content of 

 3.125. The milk is prepared at night, bottled, and delivered fresh to the cus- 

 tomers in the morning. 



Biochemistry of cod-liver oil, C. Funk {Biochem. Bui., 4 {1915), No. 14-15, 

 pp. 365-370). — A preliminary report is given of experiments in which nitrog- 

 enous substances, to which are attributed the therapeutic action of cod-liver 

 oil, were separated from the fatty constituents of the oil. Crude cod-liver oil 

 was used, since this is richer in organic bases than the purified product. 



Physiological and pharmacological studies on coal tar colors. — I, Experi- 

 ments with fat-soluble dyes, W. Salant and R. Bengis (Jour. Biol. Chem., 27 

 (1916), No. 2, pp. 403-427). — This investigation was undertaken to furnish in- 

 formation regarding the reactions produced in the body by synthetic dyes. 

 The questions regarding their effect on health, often raised in connection with 

 their use in the preparation of foods, emphasizes the need of such infor- 

 mation. 



In this paper data are reported regarding the effect of the following fat- 

 soluble dyes : Benzeneazo-i3-naphthylamin, Yellow A. B. ; tolueneazo-/3-naphthy- 

 lamin, Yellow O. B. ; benzeneazobenzeneazo-)3-naphthol, Sudan III ; ben- 

 zeneazo-jS-naphthol, Sudan I ; benzeneazodimethylanilin. Butter Yellow ; 

 benzeneazophenol. Oil Yellow ; benzeneazoresorcinol, Sudan G. ; aminoazoben- 

 zene, Spirit Yellow. These dyes were administered subcutaneously, intra- 

 peritoneally, intravenously, and by mouth to laboratory animals (rabbits and 

 cats). The results of the investigation are summarized by the authors as 

 follows : 



" Oil-soluble and water-insoluble dyes administered to different animals 

 were eliminated in the urine and in the bile. Elimination in the urine was 

 usually inhibited in poisoning with zinc or oil of chenopodium. Two of the 

 compounds of benzeneazophenol and benzeneazoresorcinol, which were isolated 

 from the urine of rabbits, proved to be conjugated with glucuronic acid. 



" Most of the dyes were deposited in the adipose tissues ; staining of the 

 nervous tissue, the kidney, and muscle was also observed in some experi- 

 ments. Ten to 15 hours after intravenous injection of 25 mg. per kilo of 

 benzeneazoresorcinol, the dye was still present in the blood, 



"The toxicity of the different dyes was not pronounced even when larger 

 doses were administered." 



[Food and drug inspection], E. F. Laj)d and Alma K. Johnson (North 

 Dakota Sta. Spec. Bui., 4 (1916), No. 7, pp. 163-178) .—The results are reported 

 of the examination of several samples of foods and beverages, information is 

 given regarding several patent medicines, and the results reported of the sani- 

 tary inspection of various establishments where foods are prepared and sold. 



