378 EXPERIMENT STATION RECORD. 



tains added fat, J. C. Bernteop {Ztfirhr. Angeiv.Chem., 15 {1902), No. 6, pp. 121-125, 

 ^gs^ <^Y — The author notes that according to earlier investigators, all the fat present 

 in materials from which bread is made is not recovered in the baked products. He 

 reports a method of estimating fat, which it is claimed gives more satisfactory results 

 than the usual method, and shows that all the fat may be recovered. The method 

 advocated is as follows: 150 gm. fresh bread (or more if desired) wdth 500 cc. water 

 and 100 cc. strong hydrochloric acid is placed in a suitable flask connected with an 

 inverted condenser and heated over a free flame for 2 hours. After cooling, the 

 brown liquid w^hich contains the undissolved cellulose and fat is filtered, the residue 

 washed with cold water mitil an acid reaction is no longer observed, dried for an 

 hour at 100 to 110° C, and ground in a mortar with a little ignited sand. The pulver- 

 ized material and the filter paper from which it was removed are together extracted 

 with petroleum ether, ether or carbon tetra-chlorid in an extraction apparatus of 

 special construction, which is described. In a test reported, the flour and milk 

 from which bread was made together contained 4.93 gm. fat. The author obtained 

 from dough 4.95 gm. and from bread baked from the same quantities 4.92 gm. fat. 

 A sample of bread made from flour and water contained theoretically 1.64 per cent 

 fat. The author found 1.60 per cent fat in the bread, the results being in both cases 

 calculated on the dry matter basis. Other tests are reported. According to the 

 author, the determination of the Reichert-Meissl number of the bread fat furnishes 

 a means of determining whether the bread was made from water, whole milk, or 

 skim milk, and also whether it contained added fat other than milk fat. 



Commercial wheat and maize starch, O. Saare {Zfschr. SpirUusind., 24 {1901), 

 pp. 502, 512,513; ahs. in Zischr. Ihdersuch. Nahr. u. Genussmtl., 5 {1902), No. A', p. 

 364-366). — The chemical composition of a number of samples of wheat and maize 

 starch is reported. 



The composition of hard wheats and the constitution of hard-wheat gluten, 

 E. Fleurent {Cornpt. Rend. Acad. Sex. Paris, 133 {1901), pp. 944-947; ahs. in Chern. 

 Centbl., 1902, I, No. 3, p. 214). — Samples of hard wheat from Russia, Africa, and 

 Canada were examined. 



Banana meal, H. H. Cousins {Jour. Jamaica Ayr. Soc, 6 {1902), No. 7, p. 268). — 

 An analysis of l;anana meal, or flour, is reported. 



Banana flour {Rev. Hart. [Pari.^'], 74 {1902), No. 15, p. 353). — An analysis of 

 banana flour is (juoted and its nutritive value briefly discussed. 



Cassava, E. Leuscher {Ztschr. Oeffentl. Chem., 8 {1902), pp. 10-11; Che in. CenthL, 

 1902, I, No. 8, p. 493; abs. in Jour. Soc. Chem. Ind., 21 {1902), No. 7, ]>. 492). — Cassava 

 flour and other cassava products are described and discussed. 



Composition and nutritive value of certain Colonial vegetables, A. he 

 Viij.ELE {Ree. Ayr. Reunion, 8 {1902), No. 1, pp. 16-23).— The composition of a 

 number of vegetable products is reported, including black night shade {Solan nm 

 nigrum) i-hayote {Sechium edule) , taro {Colocasia escuknta), squash {Cucurhita piepo), 

 sea blight {Amaranlus hlitum), Chinese mustard {Sinapis sinensis), moringa {Morinya 

 pteryyosperma) , and 2 sjiecies of cabbage palm {Areca crinica and A. alba). 



Some unusual food plants, Julia D. Chandler {Amer. Kitchen Mag., 17 {190:!), 

 Nos. 2, pp. 59-62; 3, pp. 99-102). — Many unusual foods of vegetable origin are 

 described and discussed. 



On Hamana-natto, a kind of vegetable cheese, S. Sawa {Bui. Col. Ayr. Imp. 

 Univ. Tokyo, 4 {1902), pp. 419, 420).— The composition of Hamana-natto, a sort of 

 vegetable cheese made from soy beans, is reported, as well as data obtained in a bac- 

 teriological examination of the product. 



Concerning the Japanese nori, K. Oshima an 1 B. Tollens {Bei: Deal. Chem. 

 GeseU.,34 {1901), pp. 1422-1424; abs. in Zfschr. Uvleisuh. Nc^:?' u. Genussmil.,5 {1902), 

 No. 8, p. 369). — A cliemical examination of nori (i orpcvra lac'mala), one of the 

 marine algse used as food in Japan, is reported. 



