FOODS NUTRITIONS'. 69 



Chemical analysis of a flour made from India corn, S. Grimaldi {Staz. ,Sper. 

 A(jr. ItuL, 34 [IHOD, Xo. 10, ]ip. 95'2-!i(i5). — Analytical data reported and discussed. 



Flour from Arnautka wheat, E. F. Ladd {North Dakota Sta. Rpt. 1901, pj). 18, 

 19). — An analysifj Ih given of flour from this macaroni wheat. 



The food value of starch, flour, and grits, P. Carles {Rqwrt. Pharm., 57 [1901), 

 pp. 2S9-291; ahs. in Ztschr. Ihtersudi. NuJir. u. Genussmtl., 5 [1902), No. 1, p. 29). — 

 A general discussion. 



Substitutes for bread used in times of famine and the digestibility of such 

 materials by man, Ehismaxx (Ztschr. Biol., 42 {1901), pp. 672-709). — The t'omposi- 

 tion and digestibihty of a number of sorts of bread substitutes used in Russia in 

 time of famine are reported. Results are discussed at some length. 



The amount of bread obtained from flour, Ballard {Compt. Rend. Acad. Sci. 

 Paris, 133 {1901), p. 251; <(bs. in Centhl. Agr. Chem., 31 {1902), No. 3, 2)p. 186-188).— 

 The comparative yield of round and oblong loaves was studied. On an average the 

 weight of the round loaves from a given quantity of flour was greater than that o) 

 the square loaves, the difference being due to the proportion of crust and the corre- 

 sponding water content of the two sorts. Analytical data are also reported. 



Adulteration of Avheat flour ■with flour from other cereals and legumes, 

 M. Lozano y Castro {Mem. y Rev. Sac. Clenl. ''Antonio Alzafe," 16 {1901), No. 3, pp. 

 91-101). — Directions for recognizing adulteration of different kinds are given. 



A plant butter used as a substitute for cocoa butter, G. Possetto {Giorn. 

 Farm, e Chim., 51 {1901), pp. 337-340; Chem. Rei:. Fett u. Ilarz-Ind., 8 {1901), p. 233^ 

 ahs. in Ztschr. Vntersuch. Nahr. u. Genussmtl., 5 {1902), No. 10, p. 472). — From art 

 examination of a sample the conclusion was drawn that this material consisted 01 

 Japanese wax and cocoa fat. 



Gluten alimentary pastes, G. Teyxeira {Staz. Sper. Agr. Ital., 34 {1901), No. 10, 

 PJ). 993-995). — The author compares a number of different brands of gluten alimen- 

 tary })astes, quoting the composition. 



Fersan — its therapeutic and nutritive properties, II. F. Tourlet {Tlies-is, 

 Univ. Paris, 1901, jjp. 61). — Experiments are reported on the effects of feeding fersan, 

 a food product made from the red corpuscles of beef blood. 



Plasmon, E. F. Ladd [North Dakota Sta. Rpt. 1901, j>p. 20, 21).— Three prepara- 

 tions of this material were examined. 



Infant foods, E. F. Ladd {North. Dakota Sta. Rpt. 1901, p. 20). — Analyses are 

 re])(jrted of 4 i^reparations. 



Food products of Canada and names of some exporters [Dipt. Agr., Otiaira, 

 1901, pp. 44). — A description and statistical article with an address list. 



An improved method of preparing and preserving meat for use in metabo- 

 lism experiments, W. J. Gies [Amer. Jour. PJiysiol., 5 {1901), No. 4, PP- 235-239). — 

 According to tlie author, meat may be satisfactorily preserved by grinding, remov- 

 ing moisture by pressure, forming the dry mass into balls, and storing in glass bot- 

 tles at a temperature of 0° C. or lower. The advantages gained, the author states, 

 are: "The perfect freshness of the food at the time of its consumption, even weeks 

 after its preparation ; therefore, its similarity in appearance, odor, and taste to ordi- 

 nary fresh meat, and its superiority to forms of nitrogenous food to which the animal 

 is unaccustomed, or for which it has no desire. The constancy of composition of 

 the food thnjughout even the longest experiments, by which circumstance the labor 

 of analysis is reduced to a minimum." 



Recent investigations concerning dietary studies of the people of the 

 United States of America, P. O. Smolenski {St. Petersburg: Department of Interior, 

 1901, ppj. 128). — This volume contains an account of the agricultural experiment 

 stations of the I'nited States, and a summary of all the nutrition investigations car- 

 ried on to date under the auspices of the Office of Exiieriment Stations of the United 

 States Department of Agriculture, the author's object being to familiarize Russian 

 readers with the large amount of material which has been thus accumulated. 



