594 EXPERIMENT STATION RECORD. 



Dorn. Sri. Rpt. 190i!, pp. 70-78). — The author discusses especially the erroneous views 

 often advanced regarding the food value of potatoes, white wheat tlour bread, and 

 pork. 



Canned salmon, T. Macfarlane {Lab. Inland Rev. DejA. Ottawa, Canada, 1901, 

 Bui. 7fJ, pp. 17). — No added preservative was found in 100 samples of canned salmon 

 examined. Ninety-five per cent f)f the samples were considered satisfactory as to 

 quality. 



Composition of poi, E. C. Shorey {Pacific Commercial Advertiser, Honohdu, 1902, 

 Sept. IS, p. 11). — Partial analyses are reported of 8 samples of poi obtained in Honolulu. 



Uses of marine algae in Japan, K. Yendo {Postelsia, the Yearbook of the Minne- 

 sota Se<(side Station, 1901. St. Paid, 1902, pp. 3-18, ph. 6).^K number of marine 

 algaj are described which are used in Japan for food and for other domestic purposes. 



The use of bamboo seed as food, M. Wallinc^er {Indian Forester; abs. in Rev. 

 Sci. \^Paris'], 4. ser., IS {1902), No. 3, p. 94). — Facts are given regarding the use of 

 band)oo seed for food in India. 



Cocoa and chocolate, A. McGill {L(d>. Inland Rev. Dept. Ottawa, Canada, 1900, 

 Bid. 72, pp. 12). — Analyses of a number of samples of cocoa and chocolate are 

 reported. 



Cloves, T. Macfarlane {Lab. Inland Rev. Dept. Ottawa, Canada, 1900, Bid. 73, 

 pp. 14). — This bulletin contains a report of the examination of a number of samples 

 of cloves, whole and ground. 



Subject list of works on domestic economy, foods, and beverages {Patent 

 Office [Lundiiii] Libr. Ser. No. 9, Bibl. Ser. No. G, 1902, ])p. 136).— In addition to 

 works on domestic economy, food, and l)everages, this volume, as is stated in the 

 sul)title, includes articles on the culture of cacao, coffee, barley, hops, sugar, tea, and 

 the grajjc. 



Technical education of bakers and confectioners, C. T. Millis {.lour. Dept. 

 Ayr. <ind Tech. Instr. Ireland, 2 {1902), No. 4, pp. 601-608, pi. l,figs. 2).— A descrip- 

 tion of the London, England, National School of Bakery and Confectionery, and the 

 course of instruction provided. 



Concerning tin from a hygienic standpoint, especially that found in pre- 

 served foods, K. B. Leiimaxx (Arrli. JIi/(/., 4-> {1902), No. 1, pp. 88-11.5). — A review 

 of the literature on the subject and experiments, which are reported, led to the 

 conclusion that tin may cause acute digestive disturbances which are usually not seri- 

 ous. ( >tlier deductions have to do with special piiases of the subject. 



Concerning the occurrence and identification of fruit sugar in the fluids of 

 the human body, C. Neubeeg and H. Strauss {Ztschr. Physiol. Chem.., 36 {1902), 

 No. 2-3, pp. 2i37-2S8). — The authors' investigations led to the conclusion that occa- 

 sionally, though not always, levulose is found in the blood serum and other fluids of 

 the human Ijody and occurs whether levulose has been consumed or not. 



The digestibility of fats and oils, with special reference to emulsions, J. W. 

 Wei.ls {Bi'itii>Ii Med. Jour., 1902, No. 2181, jtp. 1222-1224).— N very brief account of 

 experiments on the digestibility of cod-liver oil, cod-iiver-oil emulsion, and petrolenin 

 emulsion. The metalxtlisni of nitrogen was also studie<l. 



Concerning the effect of muscular work upon metabolism, I. Kaup {Ztschr. 

 Biol., 43 {1903), No 2, pp. ^I;'7-I'55). — Experiments were made, of which the author 

 was the subject, on the effect of muscular work on the metabolism and excretion of 

 nitrogen, sulphur, and phosphorus. The muscular work consisted in mountain 

 climbing. The author's conclusion was that considerable muscular work can be 

 performed without increasing the cleavage of protein provided the diet contains an 

 abundance of mtrogen-free nutrients. In discussing his results the author takes 

 account of the lag in the excretion of the constituents studied. The digestibility of 

 the ration was not affected by the muscular work performed. 



