1S181 FOODS — HUMAN NUTRITION. 365 



Notes on mites attacking orchard and field crops in Utah, R. W. Doane 

 {Science, n. ser., ^6 (1917), No. 11S2, p. 192). — During the summers of 1915 and 

 1916 the author found certain mites to be particularly abundant and destructive 

 to grains in Utah. Of these the red spider mite [Tetranychns Mmaculatus) 

 was the most important. Of the field crops corn suffered the most and many 

 wheat fields sustained considerable losses as a result of its attack. During 

 1916 it was also injurious to fruit trees, bush fruits, truck crops, and sugar beets 

 as well as ornamental plants. Earlier in the season wheat plants were attacked 

 by the clover mite and Tetranobia longipes, both of which were also destructively 

 abundant on barley, oats, and many wild grasses. 



Studies on North American Polystomidae, Aspidogastridae, and Param- 

 phistomidae, H. W. Stunkaed {III. Biol. Monographs, 3 {1917), No. 3, pp. 114, 

 pis. 11). — This paper contains the results of a study of the structure and classi- 

 fication of North American representatives of trematodes of the families Poly- 

 stomidae, Aspidogastridfe, and Paramphistomidfe. Seven species are described 

 as new. A bibliography of 109 titles is included. 



FOODS— HUMAN NUTRITION. 



The American papaw and its food value, C. F. Langwoethy and A. D. 

 Hoi.MES {Jour. Home Econ., 9 {1917), No. 11, pp. 505-511). — Data are sum- 

 marized regarding the papaw, a native wild fruit with pronounced flavor, which 

 has always been gathered and eaten in regions where it grows, but which, 

 owing perhaps to difficulties in shipping, has been marketed only in a limited 

 way. Although cases of illness have been attributed to eating the papaw, there 

 seems to be no definite evidence to indicate that it is other than wholesome. 



Tables are included reporting the weight of fruit, seeds, skin, and pulp of 10 

 specimens, the pulp averaging 74.8 per cent. The edible portion as analyzed 

 contained 76.6 per cent water, 5.2 per cent protein, 0.9 per cent of fat, 16.8 per 

 cent carbohydrates, and 0.5 per cent ash. The carbohydrates contained 16 per 

 cent sucrose and 35 per cent reducing sugar. The fuel value was 435 calories 

 per pound. 



Although very generally eaten out of hand or as a table or dessert fruit, some 

 attempts have been made to use the papaw in cookery. The tests made in con- 

 nection with the study reported have led to the conclusion that the flavor of 

 the fruit is not improved by the action of heat in cooking, but rather the reverse. 

 Good results, however, were obtained when fresh papaw pulp was used in 

 making a frozen cream. 



Home preparation of breakfast foods and flour from whole grain, G. A. 

 Olson {Washington Sta. Bui. 112 {1917), pp. 15, figs. 8). — Directions are given 

 for the preparation of various wheat and corn products as well as combina- 

 tions with flax seed and legumes. 



Vinegar investigation. — A study of the changes that cider undergoes dur- 

 ing fermentation and prolonged storage and its subsequent conversion into 

 vinegar in rotating generators, B. G. Haetman and L. M. Tolman {Jour. 

 Indus, and Engin. Chem., 9 {1917), No. 8, pp. 759-762). — Analyses show that 

 during fermentation a large part of the malic acid of the apple juice is 

 changed to lactic acid, which is the chief fixed acid of vinegar. The remaining 

 malic acid is almost entirely oxidized during acetification. Acetates are present 

 in the vinegar and there are indications of minute amounts of formic acid. 

 Potassium carbonate makes up 75 per cent of the ash. 



Food value of the fresh and pickled herring, T. H. Milbot {Roy. Soc. [Lon- 

 don], Food {War) Com., 1917, Aug. 9, pp. i+3). — This comprises analyses and 



