FOODS NUTRITION". 



593 



Bombyx faidherbei, Dumas {Agr. Prat. Pays Chauds, ^ [1902), No. 8, pp. 235, 

 2SG). — The larva of this silkworm lives on the lower surface of the leaves of Zi/zijpJms 

 ortluKxmtlia, and is of about the size of the larva of the common silkworm. The 

 total duration of the larval period is about 42 days. It is stateil that the moth closely 

 re.sembles the common silkworm moth. The female lays 50 to 100 eggs and the 

 period of incubation is from 7 to 8 days. 



FOODS -NUTRITION. 



Scope and results of tlie nutrition investigations of the Office of Experi- 

 ment Stations, A. C. True ( U. S. Dept. Agr., Office of Experiment Stations Rpt. I'.iOl, 

 pp. 4'j'7-4S2). — A brief historical account of the growth of nutrition investigations in 

 the United States, together with detailed statements of those carried on under the 

 aus])ices of the Office of Exi»eriment Stations and suggestions regarding future work. 



The form in w^hich starch occurs in fresh and stale bread, L. Lindet {Bid' 

 Sac. Chilli. Paris, 3. ser., 27 [1903), No. 12, pp. 6J4-6J5).— Using the methods which 

 he has elaborated, the author studied the starch and its derivatives in the crust and 

 crumb of l)read and in fresh and stale bread. The results of his analyses of the crust 

 and crumb of bread follow, the coefficients of absorption representing the ratio of 

 the space occupied by a gram of wet starch to that occupied by a gram of dry starch: 



Comparison of tJie cnist and crinid) of hread. 



"In dilute hydrochloric acid. 



Similar determinations were made with the crust and crmnl) of freshly baked and 

 stale bread, which show, according to the author, that as bread grows stale the 

 water content of the crust increases, while the dextrin content, the proportion of 

 stai'ch insoluble in dilute hydrochloric acid, and the coetticient of absorption remain 

 practically unchanged. On the other hand, in the case of the crumb, the water con- 

 tent, the percentage of dextrin, and the coefficient of absorption diminish, while 

 the proportion of starch insoluble in dilute hydrochloric acid increases. The results 

 are discussed in relation to the food value of bread. 



The effect of decortication and grinding upon assimilation, and experi- 

 ments on the effect of adding wheat flour to rye bread, K. B. Lehm.ann 

 {Ardi. Hyg., 4o {1902), No. 2, pp. 177-211). — The author studied especially the diges- 

 til)ility of Avedyk and Steinmetz rye breads as compared with ordinary rye bread, 

 aud also the digestibility of bread made from a mixture of rye and wheat. The con- 

 clusion is <lrawn that bread made from rye, ground according to the Steinmetz 

 method and containing not less than 15 per cent of bran, was about equal in nutri- 

 tive value to ordinary rye bread. 



Rice for bread making, H. Neuville [Jour. Agr. Trop., 2 {1902), No. 16, pp. 

 292-294). — A discussion of the use of rice mixed with wheat flour for bread making, 

 with citations from early and recent work on the subject. 



Some uses and abuses of common foods, Emma J. Davenport {Illinois Assoc. 



