174 EXPERIMENT STATION EECORD. 



Wheat and maize starches of commerce, D. Saare {Ztschr. Spiritusind., 24 

 (1901), pp. 502, 512, 513; ahs. in Jour. Soc. Chriv. Ind., 21 {1902), No. 2, p. 129).— 

 The composition and characteristics of wheat starch and maize starch are discussed. 



The baking- quality of wheat and ways of estimating it, A. Maurizio {Landw. 

 Jnhrh., SI {1902), Xo. 1, pp. 179-284, pis. S, Jig. 1). — Different methods of estimating 

 the baking quality of wheat fiour were tested. In connection with this work the 

 author determined the amount of carbon dioxid produced bj^ the fermentation of 

 dough and during baking. Some of the principal conclusions follow: In mixing 

 dough as much water should be used as the flour will take up. The maximum 

 volume of bread which can be obtained from 100 gm. of flour is 560 to 580 cq. 

 Medium grade flour will yield 400 to 480 cc, and flour of poor baking quality 250 to 

 350 cc. The baking quality of medium flour can not be determined by laboratory 

 experiments or practical experiments alone, though pure flour may be readily recog- 

 nized. The speciflc gravity of bread furnishes a very valual)le indication of the 

 baking quality of flour and grain. Products of the V)est quality have a specific gravity 

 of 0.23 to 0.28 ; medium quality of 0.35, and low^ grade of 0.46 and over. 



Milling- and baking experiments with domestic and foreign wheat, M. 

 Fischer {F'uhling's Landw. Ztg., 51 {1902), Nos. 1, pp. 17-28; 2, pp. 4'3-58; S, pp. 

 87-102). — From milling and baking tests, the author believes German grain to be 

 superior to that from other countries. 



Losses in cooking meat, H. S. Grindley {British Food Jour., 4 {1902), No. 37, 

 pp. 2, 3). — A summary of a publication noted elsewhere (E. S. R., 13, p. 772). 



The manufacture of preserves, P. Degener {Ztschr. Ver. Deut. Zuckerind., 1902, 

 No. 554, II, pp. 19.3-203). — The manufacture of jellies and preserves is described and 

 discussed. 



The making of jelly from the fruit of Pyrus baccata, W. Saunders ( Canada 

 Expt. Farms Rpts. 1901, p. 82). — A method is described of making jelly from the fruit 

 of this crab in such a way that unpleasant astringency is avoided. 



Should milk be boiled? W. B. Ransom {British Med. Jour., 1902, No. 2147, 

 Epit., pp. 440-443). — A review of the literature led the author to the conclusion that 

 there is no good evidence to show that milk heated to boiling for from 10 to 15 min- 

 utes suffers any diminution in food value. The data cited are discussed with special 

 reference to diseases of infants. 



"Variations in body temperature with special regard to the effect produced 

 on man by a reversal of the ordinary method of living, F. G. Benedict and 

 J. F. Snell {Arch. Physiol. [Pfliigerl, 90 {1902), No. 1-2. pp. 33-72, dgms. 27).— 

 Using the thermometer of special construction previously described (E. S. R., 13, 

 p. 878), the authors made a series of investigations which are reported in detail to 

 determine the normal body temperature, the temperature at different parts of the 

 body, and to study the effect of muscular work and fasting. They also studied 

 the effect of reversing the ordinary method of living — that is, of working during the 

 night and sleeping during the day, upon body temperature. Among the conclusions 

 drawn wei*e the following: Muscular work increases body temperature rapidly, the 

 temperature remains high as long as the work continues. Work of the same inten- 

 sity produces the same increase in temperature. When work ceases, the temper- 

 ature soon begins to decrease, and this effect is noticed for a considerable time. 

 During fasting the average temperature is not markedly different from normal tem- 

 perature if no work is performed. When the subjects fasted and performed severe 

 muscular work, the average temperature was lowered about 1° C. Under the exper- 

 imental conditions no change in the temperature curve was observed when work was 

 performed at night and sul)jects rested during the day. 



Vegetarian diet and the production of work, Baelz {Berlin, Klin. Wchnschr., 

 1901, No. 26, p. 689; abs. in Hyg. Rundschau, 12{1902), No. 4, PI>- ^00, 201).— The 

 author reports a study of the diet of two Japanese jinrikisha runners. According to 



