864 EXPERIMENT STATION RECORD. [Vol.36 



allspice have an inhibiting effect upon molds and bacteria, due to the essential 

 oils which they contain. Molds were found to be more sensitive to these sub- 

 stances than were bacteria. 



The nutritive value of agar agar and its use as a jellifying medium, C. R. 

 Fellers {Pure Products, 13 (1917), No. 4, PP- 177-185). — Data are given regard- 

 ing the sources, preparation, use, and composition of agar agar, together with a 

 discussion of the character of the carbohydrates present in it and the utiliza- 

 tion of agar agar as a food. 



A study of American beers and ales, L. M. Tolman and J. G. Riley {U. 8. 

 Dept. Agr. Bui. J,9S (1917), pp. 23). — A study of the composition of brewery 

 products made in this country was carried out with the main object of finding, 

 if possible, the means of distinguishing beers and ales made entirely from malt 

 from those made from malt together with other products, such as rice, corn, 

 and cerealin. The experiments were carried out under commercial conditions, 

 with the cooperation of several breweries at which the samples of the product 

 were taken at various stages of manufacture. From the analytical data which 

 are reported in this bulletin the following conclusions are drawn : 



" The all-malt beers made in this country contain higher percentages of pro- 

 tein than the all-malt beers made in Europe, owing to the use in this country 

 of a barley high in protein. 



" The use of rice, corn or corn products, and brewer's sugar as substitutes 

 for malt reduces the content of protein, ash, and phosphoric acid in the finished 

 beer. This difference, as regards the protein, ash, and pho.sphoric acid, is a 

 sufficient basis for distinguishing the all-malt beers made in this country from 

 those containing the commercial mixtures of rice, corn, cerealin, and brewer's 

 sugar. 



" It is necessary to calculate analytical results to the basis of a common 

 wort in order to interpret them properly." 



The vitamin content of brewers' yeast, A. Seidell (Jour. Biol. Chem., 29 

 (1917), No. 2, pp. 145-I54, figs. 4)- — Feeding experiments with laboratory ani- 

 mals (pigeons) were conducted to determine the qiiantity of autolyzed yeast 

 filtrate which is necessary to balance the deficiency of an exclusive diet of pol- 

 ished rice and also to compare the activity of dried yeast with that of the auto- 

 lyzed material. The results are summarized as follows : 



" In the case of pigeons, the vitamin deficiency of an exclusive diet of pol- 

 ished rice is just replaced by daily doses of from 0.5 to 1 cc. of the clear filtrate 

 from autolyzed brewers' yeast. Doses of dried freshly pressed yeast approxi- 

 mately equivalent to 1 cc. doses of autolyzed yeast do not effectively replace the 

 vitamin deficiency of a diet of polished rice. 



" Of two samples of dried yeast, one of which was autolyzed previous to being 

 dried and the other not, the pigeons receiving the latter lost weight on a pol- 

 ished-rice diet considerably more promptly than those receiving the former. 

 The autolytic process therefore appears to influence favorably the activity of 

 the vitamin of brewers' yeast. 



" On the assumption that all the nitrogen contained in fuller's earth which 

 has been shaken with autolyzed yeast fllti-ate is derived from vitamin, the maxi- 

 mum quantity of the latter which can be present in the original yeast filtrate 

 is 0.18 gm. per 100 cc. 



" The daily vitamin requirement of a grown pigeon is somewhat less than 

 1 mg. A diet containing 0.0033 per cent of vitamin, given in quantities ordi- 

 narily consumed by pigeons, will supply this requirement." 



[Food and drug inspection] (Bien. Rpt. Dept. Agr. Fla., I4 (1915-16), pp. 

 218, pis. 10, figs. Jf). — This publication covers the work of the Division of Pure 

 Food and Drugs, Stock Feed, Ferlitizers, and Citrus Fruits for the years 1915 



