FOODS NUTKITION". 277 



opinion, jirotfin and niti'Ofren-free nutrients were not. present in the proper propor- 

 tion, while the total nutrients furnished were lower than the coinmonly accepted 

 dietary standard calls for. 



The diet of native laborers, J. M. Orpen {tSalisburi/, liliodesiu: Argus Print nig 

 and rnhlixhhig ('(Dn/xini/, Lid., 1002, ]ij>. 12). — In this paper, presented before the 

 Salisl)ury branch of the Rhodesia Scientific Association, the author discusses food 

 and diet with especial reference to native laborers. He calls particular attention to 

 the extended use of fermented foods and beverages by them, and believes that such 

 materials serve a useful purpose. 



Hygiene of food and digestion, II. Staedtler {Hygiene der Nalirungsmittel und 

 der Verdauwig. Leipzig: F. Ljeineweber, 1902, pp. 103). — Diseases of the digestive sys- 

 tem due to errors in diet are discussed, as well as food as a remedial agent in such 

 diseases, and related topics. 



The effect of fineness of division and of cooking food upon its digestibility, 

 K. B. Lehmanx, F. Meyer and I\I. Gotz (Arch. Ilyg., 43 {1902), No. 2, pp. 123-133, 

 figs. 2). — The comparative digestibility of coarsely and finely divided cooked egg 

 white, meat and cheese, and of coarsely and finely divided vegetable foods, including 

 coarse bread, peas, vegetables, macaroni, etc., was tested by methods of artificial 

 digestion. In some cases the vegetal)le foods were raw and in others they were 

 cooked. Generally speaking, the digestibility increased with the fineness of division, 

 and the authors believe that the importance of thorough mastication has been gen- 

 erally underestimated rather than overestimated. The increased digestibility due to 

 cooking the vegetalile foods was also very marked. Coarse food, such as graham 

 bread, which is not finely divided by chewing, the authors believe from their experi- 

 ments would remain a long time in the stomach and would be digested slowly. This 

 would account for the feeling of satiety observed for a considerable time after such 

 food is consumed, and on account of which the nutritive value of coarse food has 

 been often overestimated. 



Testing the baking quality of flour, (i. Bakth {Ztschr. Uidersudi. NaJn: u. 

 Genuss)ntl., .5 {1002), No. 10, pp. 449-457, , fig. 1). — The value of a special apparatus 

 (which is described) for determining the baking quality of flour was tested, and 

 different sorts of flour were compared. The apparatus was not regarded as suffi- 

 ciently accurate. The author points out that estimating the amount of gluten and 

 the amount of water which it will absorl) furnishes a means of judging the quality of 

 flour. The glassy appearance of wheat is also an indication of the baking quality, 

 the two things being directly proportional. 



A study of the banana and its future possibilities, (t. C. Nuttall {Lyong- 

 inans Mag., 1002, No. 232, pp. 320-325). — The author discusses the food value of 

 l)ananas and banana flour, and calls attention to the fact that green bananas, banana 

 shoots, and the starchy pith of the stalk are used as vegetables. The article contains 

 the erroneous statements so frequently made regarding the high food value of the 

 banana, which are evidently based on a comparison of the comi)Osition of the dry 

 matter of the banana and the fresh material of flour and potatoes. 



Concerning the toxic and injurious properties of certain coal-tar colors, 

 G. W. Chloi'in {Ztsilir. rntersiirli. Ndir. ii. (j('nassintl.,5 {1002), No. 6, jiji. 242-245). — ■ 

 The author was the subject of some of the tests reported; others were made with a dog. 

 The conclusion was drawn that metanil yellow, in doses of 0.2 gm. in the case of a 

 man, and from 2 to 3 gm. daily in the case of a dog, was not poisonous, and there- 

 fore may perhaps be regarded as a harmless coloring matter. Mandarin (orange II), 

 according to the experiments, must be regarded as poisonous. 



Inspection and analyses of foods, M. A. Scovell and R. M. Allen {Kentucky 

 Sta. Bui. 100, pp. 83-147). — The State pure-food law is quoted, as well as the 



9959— No. 3—02 6 



