362 EXPEEIMENT STATION EECORD. [Vol. 36 



ing. Milling and baking tests made upon samples of the garlicky wheat and 

 damp wheat free from garlic dried at- dilferent temperatures indicated that 

 140° F. is probably the most satisfactory temperature for the drying of the 

 wheat, either with or without garlic, for milling purposes. 



"More exensive experiments may show that Vk'heat can be dried at a higher 

 temperature than 140° without having a bad effect on the flour. Every test 

 except one where the wheat was dried at 180° and above gave poorer re- 

 sults in the baking test from the standpoint of loaf volume and texture than 

 when dried at 140°. 



"If wheat is dried down to 9 per cent of moisture or below for the removal 

 of garlic, great care must be taken in tempering it back to the normal amount 

 of moisture. In order to restore the moisture content of the dried wheat 

 to normal, which is important for good milling, the wheat should be tem- 

 pered at least twice, and more if necessary. After the wheat is tempered 

 it should be stored several hours before mixing or before another tempering 

 is made, in order to allow the moisture to penetrate into the kernel. Several 

 hours after the last tempering the wheat should be run from the bin and a 

 thorough mixture made. This last process assists in mixing the dry and wet 

 spots and makes a more even mixture at the rolls." 



Skim milk in the nutrition of adults, G. Moussu (Compt. Rend. Acad. Agr. 

 France, 2 (1916), No. S5, pp. 1016-1023). — Regulations are prescribed for the 

 sale of skim milk. These forbid the sale of whole and skim milk by the 

 same dealer and require plain labeling and separate transportation of the 

 skim milk. A special warning is given against the use of skim milk in place 

 of whole milk for feeding very young children. 



Chinese preserved eggs — pidan, Katharine Bltjnt and C. C. Wang (Jour. 

 Biol. Chem., 2S {1916), No. 1, pp. 125-134) .—This paper reports the results of 

 an analysis of a kind of Chinese preserved eggs, called "pidan." The sub- 

 stance is a factory product from ducks' eggs and is prepared by covering 

 the eggs with a mixture of lime, salt, water, ashes, and a tea infusion, after 

 which they are stored for five months and then given a further coating of 

 rice hulls. 



During the formation of pidan from fresh ducks' eggs a transfer of large 

 quantities of water from the white to the yolk and a loss of water from 

 the white to the outside took place. The ash and the alkalinity of the ash 

 increase, as in the case of other eggs preserved in alkali. The ether ex- 

 tract decreased and its acidity was high. A decrease was also noted in the 

 total and lecithin phosphorus. The noncoagulable nitrogen increased as well 

 as the ammoniacal nitrogen and the amino nitrogen was high in the product. 



The conclusion is drawn from the chemical changes undergone that decom- 

 position of the egg protein and the phospholipoids has taken place. The 

 production of pidan is said to be probably brouglit about through the agency 

 of alkali, bacteria, and enzyms. 



riavoring extracts, C. H. Lawall and L. Foeman (Penn. Dept. Agr. Bui. 

 285 (1916), pp. 35). — Data are reported regarding the examination of over 200 

 samples of different flavoring extracts. 



[rood and drug inspection], E. F. Ladd and Alma K. Johnson (North 

 Dakota Sta. Spec. Bui., 4 (1916), No. 8, pp. 179-194) .—Data, are reported re- 

 garding a number of samples of miscellaneous foods, drugs, and patent 

 medicines. A few notes on miscellaneous food topics are included, together 

 with a brief paper on The Laboratory Examination of Drinking Waters by 

 R. Hulbert, which discusses its scope, purpose, and the interpretation of re- 

 sults. 



