1917] FOODS HUMAN NUTRITION. 863 



favor water absorption, the quality of the gluten will be poor, whereas the 

 presence of acids and salts in such amounts as tend to inhibit water absorption 

 makes for an improved gluten." 



The experiments showed that carbon dioxid-free water is the ideal washing 

 agent for use in making gluten determinations. 



The following standard method for gluten determinations is proposed by the 

 authors : " Weigh 10 gm. of flour Into a round-bottomed cup. Work into a 

 stiff dough with freshly boiled distilled water and allow to stand under water 

 for one hour. Then work in a stream of the distilled water for 14 minutes 

 over a bolting-cloth frame, to catch any pieces which may fall. Then work in 

 the fingers for one minute and weigh on a tared dish. The weight of dry 

 gluten may be obtained after drying at 110° C. to constant weight. As a 

 check, nitrogen determinations may be made on the dry gluten." 



Turnips, beets, and other succulent roots, and their use as food, C. F. 

 Langworthy {U. S. Dept. Agr. Bui. 508 (1917), pp. 18, figs. 4).— This bulletin, 

 which is prepared especially for hou.sekeepers, extension workers, and teachers 

 and students of home economics, presents data regarding the food value of the 

 succulent roots, beets, celeriac, carrots, parsnips, salsify, radishes, turnips, 

 kohl-rabi, onions, garlic, etc., as well as of some of the less well-known root 

 vegetables. There is also a discussion on the use of roots as condiments. 



The nutritional value of the banana, V. C. Myebs and A. R. Rose {Jour. 

 Amer. Med. Assoc, 68 {1917), No. U, pp. 1022-102^) .—This article brings to- 

 gether and discusses experimental data regarding the ripening and chemical 

 composition of bananas, and reports experimental data regarding the digesti- 

 bility of the carbohydrates of bananas. 



The utilization of the carbohydrates of the ripe, raw banana was found to 

 be as good as that of the cooked foods employed in the control experiments. 

 The ingestion of unripe bananas resulted in discomfort and discontinuance of 

 the experiments at the end of the second day. When the bananas were not 

 fully ripe there was considerable excretion of starch in the feces. 



The authors pointed out that bananas " as sold in the market . . . are fre- 

 quently not sufficiently ripe to be consumed to advantage immediately ; and it 

 would seem that gastro-intestinal disturbances when attributed to the banana 

 were referable to this cause. ... No ill effects, discomfort, or distaste were 

 noted even after the consumption of large quantities of the ripe fruit for sev- 

 eral days." 



The experiments here reported showed that " much larger quantities of sugar 

 (glucose, sucrose, levulo.se) may be given in the form of banana than as pure 

 sugar (sucrose, glucose) without producing gastro-intestinal disturbances. 



" The composition of the banana and the potato shows an interesting simi- 

 larity both as regards total carbohydrate and the amounts of the different 

 mineral constituents. While the banana can hardly be regarded as a potato 

 substitute, the fact that it has practically the same caloric value as the potato 

 is worthy of note. 



" Of even greater importance is the fact that bananas may be eaten uncooked. 

 This is of interest, in view of the increasing significance that is being attached 

 to the thermolabile * accessory food substances.' 



" The banana would appear to be a particularly valuable food to employ in 

 the dietetic treatment of nephritic patients with nitrogen retention. Very satis- 

 factory results have been obtained in the rather mild cases of nephritis here 

 reported." 



[Germicidal effect of spices] {Wisconsin Sta. Bui. 275 {1917), p. 46, fig. 1). — 

 Experiments at the station have shown that such spices as cinnamon, cloves, and 



