682 EXPEKIMENT STATION RECORD. 



Phyftiol. u. Pathol. Zi,'<rhr. Biochnn., 1 {1902), pp. .567-574; fhi^. in Ztschr. Unters7ich. 

 Nahr. u. Genussmtl, .5 {1902), No. SO, p. 973).— A theoretical discussion of the M-ay in 

 whk'li sugar may be formed from protein in the body. 



The formation, of sugar from fat, O. Loewi {Arch. Exper. Path. u. PIko-iikiImJ., 

 47 {1902), pp. 68-76; abs. in Ztschr. Untersuch. Nahr. u. Oenussmtl., 5 {1902), No. 20, 

 pp. 973, 974). — According to the author, the experiment which he made with a dog 

 (hd not supply any basis for the belief that sugar is formed from fat. 



Note on the nature of the flour produced in the gradual reduction of wheat, 

 F. B. Cii-TiiRiE and (I. W. Norris {Agr. Gaz. New Soiitlt Walex, IS {1902), No. 9, pp. 

 936-939). — Statistics are given of the amount of different milling products obtained 

 from a number of varieties of wlieat, and also of the percentage of flour, its strength and 

 gluten content. According to the author, " the quantity of gluten obtained increases 

 steadily with each successive break — that is to say, as the flour is obtained from the 

 neighborhood of the bran. In the last break, in which the bran is scraped as close 

 as possible, the flour is extraordinarily rich in gluten, and is derived entirely from 

 the so-called aleurone layer, and it is just this layer that supplies the bulk of the 

 gluten. This richness in gluten is, unfortunately, not accompanied with the other 

 characteristics which go to make a good flour, and the flour from the last break is of 

 little value on account of its low color." 



Reports upon food and drug inspection for the year ending September 30, 

 1901, A. E. Leach {Mamichusetts State Bd. Health Rpt. 1901, pp. 5.9).— Analyses of 

 cocoa, lemon and vanilla extracts, milk, condensed milk, lime juice, and cider vinegar 

 are reported; and methods are given for the estimation of milk sugar in milk, as well 

 as rapid- routine methods for the detection of preservatives and for approximating the 

 quality of milk, tables useful for the calculation of results being included. The latter 

 methods, it is believed, are suited to the needs of milkmen. Of the 6,109 samples of 

 milk examined, 28.4 per cent were found to be adulterated. The total number of 

 foods other than milk examined was .3,120, and the percentage of adulteration 

 was 18.9. 



Second report on food products for 1901, B. W. Kilgore {Bui. North Carolina 

 State Bd. Agr., 23 {1902), No. 9, pp. 70, fig». 7). — The results obtained in carrying 

 out the provisions of the State pure-food law are summarized and discussed, and sev- 

 eral special articles, which discuss methods of analyses and give results of examina- 

 tions of food products, are reported, including Baking Powders, by W. M. Allen and 

 F. C. Lamb; Tea, by C. D. Harris; Coffee, by C. D. Harris; Sugar, by W. M. Allen; 

 Molasses, Sirups, and Honey, by J. M. Pickel, W. G. Haywood, and F. 0. Lamb; 

 Jellies, by W. M. Allen, W. G. Haywood, and F. C. Lamb; Jams, Fruit Butters, and 

 Preserves, by W. M. Allen, "W. G. Haywood, and F. C. Lamb; Vinegar, by W. M. 

 Allen, and Condiments, by J. M. Pickel. 



Adulteration of food {Report, Returns, and Statistics of the Inland Revenues of the 

 Dominion of Canada for 1902, jjt. 3, pp. 133). — In the reports of the official analysts of 

 different districts and in the appendixes a number of analyses are reported of tea, 

 milk, coffee, cocoa and chocolate, cheese, etc., most of which were made with the 

 general purpose of detecting adulteration or sophistication. Bulletins No. 79 on Oil 

 of Turpentine, No. 80 on Milk, and No. 81 on Fertilizers, are included in this report 

 among the appendixes. 



Dietaries for hospitals for the insane, W. O. Atwater {New York State Lunacy 

 Com. Rpt. 1900-1901, pp. 39-322) .—Continuing earlier Avork (E. S. R., 12, p. 877), the 

 author reports the results of 16 dietary studies made in New York State institutions 

 for the insane. The results are discussed with a view to imj^roving the diet and 

 making it more in accord with physiological standards. It was found that on an 

 average the food actually eaten supplied 73 gm. protein and 2,.305 calories of energy 

 per person per day. The author's proposed dietary standard for inmates of institu- 

 tions like those studied calls for 85 gm. of protein and 2,500 calories of energy per 



