660 EXPEEIMENT STATION RECORD. [Vol. 36 



in the juice aud the quantity of reunin present. The peptic digestion of boiled 

 niilli was slightly more rapid than that of raw milk. 



Cereal foods in the course of history, A. Maurizio (Die Getreide-N a lining im 

 Wandel der Zeiteii. Zurich: Orel] Fiissli, 1916, pp. V-\-2Sl, figs. 55).— This book 

 ■summarizes information regai-ding the production, preparation, and use of 

 ■cereals in various parts of the world from prehistoric times to the present day, 

 among the people of all grades of civilization, including primitive races. Notes 

 are also given on the use of some food plants other than cereals and on many 

 types of so-called famine and war breads. Many types of cereal foods found 

 in the Balkan and Scandinavian peninsulas are described. The publication 

 contains many illustrations of grinding and milling devices, ovens, cooking 

 utensils, etc. 



Milling and baking tests of Victorian wheat, P. R. Scott and F. G. B. Wins- 

 low (Jour. Dept. Agr. Victoria, IJ, (1916), No. 11, pp. 641-652, figs. 2).— The re- 

 sults are reported of tests made of several samples of wheat grown during the 

 season 1915-16 at the different experimental farms, continuing previous work 

 (E. S. R., 33, p. 659). 



Is lysin the limiting amino acid in the proteins of wheat, maize, or oats? 

 E. C. McCuLLOM, N. SiMMONDS, and W. Pitz (Jour. Biol. Cheni., 28 (1917), No. 

 2, pp. 483-409, pi. 1, figs. 12). — The experiments here reported showed the fol- 

 lowing results : 



Zein does not supplement the protein in the wheat or maize kernel so as to 

 improve the rate of growth of young laboratory animals (rats). Zein does, 

 however, supplement the protein of the oat kernel in an efficient manner, 

 although it lacks tryptophan and lysin, and is one of the poorest proteins in 

 cystin. In the protein of the oat kernel, therefore, these amino acids are 

 eliminated as being possibly the essential protein cleavage products present in 

 minimal amount, and determining the plane of intake essential for gi-owth. 



" Gelatin chemically supplements the protein mixture of both the wheat kernel 

 and oat kernel, respectively. Since gelatin contains no tyrosin or tryptophan, 

 and but a trace of cystin, but contains 6 per cent of lysin, it is evident that 

 neither tyrosin, tryptophan, nor cystin is the limiting amino acid in these 

 grains. It tends to support the view, but does not prove, that lysin is the 

 amino acid whose addition alone to the wheat protein mixture raises the 

 biological value of the latter." 



The addition of wheat gluten to the wheat or maize kernel proteins supple- 

 ments them so as to improve growth. The proteins of the wheat gluten, as 

 a mixture, are probably qualitatively adequate as regards all of the indispensa- 

 ble amino acids, although this point is not definitely established. 



The authors state that the combinations of wheat gluten with wheat-kernel 

 proteins or maize-kernel proteins led to growth probably because of a higher 

 intake of protein rather than a supplementary relationship between the pro- 

 teins from the two sources in the sense of one making up for the amino-acid 

 deficiencies of the other. The results of feeding maize proteins with wheat 

 gluten are of particular interest, however, because of their pronounced effect 

 in promoting growth despite the relatively low lysin content of both the wheat 

 and maize proteins. 



" Gelatin with its high lysin content does not improve the proteins of the 

 maize kernel." 



Homemade bread substitutes for diabetic patients, R. T. Williamson (Brit. 

 Med. Jour., No. 2921 (1916), pp. 870, 87i).— Recipes are given. 



Potatoes, sweet potatoes, and other starchy roots as food, C. F. Langwokthy 

 (U. S. Dept. Agr. Bui. 468 (1917), pp. 29, figs. 7).— This bulletin summarizes 

 general and experimental data regarding the composition, nutritive value, aud 



