476 EXPEEIMENT STATION RECORD. 



Tenderness of meat and its relation to the thickness of the muscle fibers, 

 L. IsAAK {Inaug. Diss., Wi'irzhurg, 1901, pp. 13; ab^.in Ztschr. Fleisch v. Milchhyg., 12 

 {1901-02), pp. 175-177).— The author examined the flesh of 3 steers and 2 calves 

 with a view to learning the connection l>etween muscle fibers and tenderness. His 

 principal conclusions follow: 



The muscle fibers of a full grown steer are 2 to 2.5 times thicker than those of the 

 calf. The thickness of the fibers does not exert any direct effect upon the tender- 

 ness of the flesh. The thickness of the fillet and flank was not proportional to the 

 tenderness of the flesh. The author believes that possibly the connective tissue 

 determines the tenderness though this is not proven. He suggests further that dif- 

 ferences in the structure of the muscle fibers, in the thickness of the sarcolemma, or 

 in the chemical composition of the sarcoplasma have an effect upon the tenderness 

 of meat. 



Study of a new proteid preparation "Proton," E. O. Hultgrex {Skand. 

 Arch. Pki/ftiol., 13 [1902), Xo. 1-2, pp. 144-1(>9). — Analyses of Proton (a food pre- 

 pared from milk casein) and Proton bread, as well as the results of digestion and 

 metabolism experiments undertaken to determine the nutritive value of Proton, are 

 reported. A bibliography of tlie literature of artificial proteid foods is included, 



Studies with the Eg-yptian fermented milk called leben, E. Rist and J. 

 Khoury {Ann. Imt. Pasteur, 16 {1902), pp. 65-84; ahs. in Ztschr. Untersuch. Naln: v. 

 Genussiiiil., 5 {1902), No IS, p. 872). — The micro-organisms causing the peculiar fer- 

 mentation of leben, a fermented beverage made from milk, were studied. 



Buttermilk as an infant food, A. Baginsky {Britiah Med. Jour., 1902, Xo. 2175, 

 pp. 692-694). — The successful use of buttermilk in the feeding of infants is discussed 

 on the basis of the author's hospital experience. The buttermilk is prepared as fol- 

 lows: "To 1 liter 15 to 25 gm. of wheat flour and 35 to 50 gm. of cane sugar are 

 added. "With constant stirring it is allowed to boil for at least 2 minutes (as a rule 

 we allow the mixture to boil up 3 or 4 times). The milk is then poured into bottles 

 which have been previously sterilized, stoppered by means of cotton, and kept in 

 the ice box until us^ed." 



Manufacture of semolina and macaroni, R. P. Skinner {V. S. Dept. Agr., 

 Bureau nf Plant Tudu-^frg Bui. 20, pp. 31, jyls. 5, figA. 6). — The possibility of the profit- 

 able production of true Durum wheats in America suitable for making semolina and 

 Italian pastes is discussed, and the manufacture of such goods described. 



Concerning the water content of bread, Walter {Schweiz. Wchnsdir. CJiem. n. 

 Pharm., 40 {1902), p. 75; abs. in Ztschr. Untersuch. Xahr.u. Genussmth, 5 {1902), Xo. 

 14, p. 667). — The author's analyses confirmed the estimate of 40 per cent as the 

 maximum water content of Swiss bread. 



Concerning a new bread rich in cellulose, R. Barany ( Wiener Med. Wchnschr., 

 52 {1902), p. 411; abs. in Ztschr. Untersuch. Xahr. u. Genussuitl., 5 {1.902), Xo. 14, p. 

 668). — Experiments are reported on the use of bread rich in cellulose as a remedial 

 agent in constipation, c(jrpidence, and diarrhea. 



Chemical and sanitary studies of bread sold in Jurjew, J. F. Masing {Inaug. 

 Diss., Jurjew, 1901; abs. in Ztschr. Untersuch. Xtlir. n. Genussmth, 5 {1902), Xo. I4, 

 pp. 667, 668). — Analytical data are reported. 



Sandy bread, H. Kreis {Ber. Kanton. Lab. Basel-Stadt, 1901, p. 8; abs. in Ztschr. 

 Untersuch. Xahr. u. Genussuitl., 5 {1902), Xo. I4, p. 667). — The amount of sand in a 

 sample of l)read was estimated. 



Hygienic studies of flour and bread. X, New studies on the acidity of 

 bread, its cause, and methods of estimating it, K. B. Lehmaxn {Arch. Hgg., 

 44 {1902), Xo. 3, pp. 214-237). — According to the author, that portion of the acid 

 material of bread which is insoluble in ether is largely soluble in water. The water- 

 soluble jxirtion contains much phosphoric acid, probably potassium monophosphate. 



