1917] POODS — HUMAN NUTRITION. 463 



eludetl a discussion of the utilization of waste fats and methods of rendering 

 and clarifying fats in the home. To secure economy in the use of fats, emphasis 

 is laid upon the desirability of choosing the fats which are best suited for the 

 purpose in question, of avoiding extravagant use of fats, of the need of care of 

 fats to avoid waste through spoilage, and of the saving and utilization of waste 

 fats, whenever the tinij and labor involved do not exceed the value of the 

 product. 



Results are also reported of preliminary studies made by the authors to deter- 

 mine the temperatures most satisfactory for deep frying in fats. It was found 

 that there was a definite temperature for each fat at which the batter fried 

 soaked the smallest quantity of fat and was at the same time satisfactorily 

 cooked. The optimum temperature was about 360° F. for beef fat, 350° F. for 

 lard, and 390° F. for cottonseed, coconut, and peanut oils. A lowering of the 

 temperature 20° in the case of animal fats and 40° F. for vegetable fats re- 

 sulted in increasing the quantity of fat absorbed by the batter approximately 

 25 per cent. These experiments indicate that for successful deep frying vege- 

 table fats should be heated from 'M to 40° F. higher than the animal fats. 



Methods of preserving and manufacturing meat products, A. Cassamag- 

 NAGHi (M^todos de Conservacidn y ElaboraciOn de Games. Montevideo: Na- 

 tional Press, 1916, pp. 23). — Detailed descriptions are given of the methods used 

 in preserving meats exported from Uruguay. Both chilling and freezing proc- 

 esses are described, as well as methods of preserving by heat and by pickling. 

 It is recommendeil that an inspection service be established, that the use of 

 meat which has been thawed in the open air be forbidden, and that preserved 

 meats be classified according to the processes which have been u.sed in their 

 preservation. 



The food value and uses of poultry, Heu:n W. Atwatee {V. S. Dept. Agr. 

 Bui. 467 (1916), pp. 29, figs. 2). — This bulletin, which summarizes general and 

 experimental data regarding the food value, selection, and use of poultry, is a 

 revision of an earlier publication on this subject (E. S. R., 15, p. 701). The 

 material has been brought up to date and some of it is presented in a different 

 form. 



The sanitation of the shellfish industry, H. S. Gumming (Jour. Amer. Med.' 

 Assoc, 67 (1916), No. 27, pp. 2001-2004).— The author discusses from a sanitary 

 standpoint the development of the shellfish industry and describes efforts to 

 control the sanitary condition of shellfish. Several suggestions for improving 

 the sanitary quality of shellfish are given. 



A preliminary chemical study of the rices of Bihar and Orissa, J. N. Sen 

 (Agr. Research Inst. Pusa Bui. 62 (1916), pp. 20, pi. J).— The results of this 

 investigation show that the composition of these rices is in the main similar to 

 that of other rices, approaching those of Burma more closely than others. 



" With an increase in the albuminoid content of husked rice there is a 

 diminution in the quantity of soluble carbohydrates. On the other hand, the 

 low content of alubuminoids is associated with increased amounts of soluble 

 carbohydrates. When expressed as percentages of the dry matter the sum of 

 the albuminoids and soluble carbohydrates generally lies between 94 and 95. 



" The amount of phosphoric acid in a sample of husked rice is just a little 

 less than half of the minerals present. The amount of potash is about half the 

 quantity of phosphoric acid. 



" When rice undergoes polishing it loses much of the oil, or other extract, 

 and the minerals, besides some albuminoids. In the outer layers removed 

 during this process the concentration of phosphoric acid is greater than that 

 of potash, although there is relatively more of both these constituents in the 

 bran than in the polished grain. The nitrogen is more uniformly distributed. 



