786 EXPERIMENT STATION RECORD. 



Experiments on th.e bakin3' qualities of wheat jftour ( Deut. Landiv. Presse, ^9 

 {1902), No. 91, p. 741, fio^- ■^)- — -^ descriptive article Imsed on A. Maurizio's experi- 

 ments (p. 785). 



Experiments with, flour and grain, A. Maitrizio {Landw. Vers. Stat., 57 {1002), 

 Nu. n-r,^ pp. 40.')-4i7, ph. 2). — Tile distribution of gluten in grain is discussed on the 

 basis of microscopical studies. The author also considers the absorption of odors 

 and gases by flour and milling jjroducts, and reports determinations showing that 

 1,114 to 1,991 cc. gas were contained in a kilogram of flour. Directions are given 

 for detecting the presence of Acarus farhue in flour. 



The Artopton, H. Sell^ick { Das Artopton. Leipzi(j-Pl(tgi(Htz: E. Stephan [1902}, 

 pp. 16, figs. 7). — The author describes an apparatus which he has devised for use in 

 determining the baking quality of flour. It consists of a flat plate over a water 

 bath heated by a spirit flame and covered with a bell jar. On the plate the sam- 

 ples of dough are i:)laced to rise, and may also be cooked. 



Slimy bread, J. Konig {Puldmg's Landw. Zfg., 51 {1902), No. 22, pp. 823-827).— 

 The causes of slimy bread are discussed, and analyses reported which were made to 

 show the changes in chemical composition of wheat bread due to the micro-organisms 

 causing this condition. Results obtained with rye bread are also briefly noted. 

 According to the author, micro-organisms convert some of the insoluble protein into 

 soluble compounds, among which albuminose, peptones, amido compounds, and 

 ammonia were recognized. That the cleavage goes so far that free nitrogen is pro- 

 duced is regarded as probable. Definite conclusions regarding fat were not drawn. 

 A considerable proportion of the starch was rendered solul)le, that is, it was con- 

 verted into dextrin and sugar, which were further oxidized to carbon dioxid and 

 water. Some acetic and lactic acids were also formed from carbohydrates. The 

 pentosans iinderwent cleavage, but the crude fiber and the mineral matter were not 

 affected. The slimy material, the author believes, is derived from the outer mem- 

 brane of the bacteria themselves. 



Fruits and fruit products: Chemical and microscopical examination, L. S. 

 MuNsoN, L. M. ToLMAX, and B. J. Howard {U. S. Dipt. Agr., Bureau of Chernistrt/ 

 Bid. 66, pp. 114, pis. 12)- — Analyses are reported of a number of samples of fresh 

 fruits and of jams, jellies, canned fruits, and similar products made in the laboratory 

 under known conditions, as well as commercial products gathereil with the object 

 of securing fairly representative samples. The analytical- methods followed are 

 described and discussed. The term "jam" is applied to all fruit products in which 

 the pulped fruit is reduced to the consistency of jam, and thus includes what are 

 often termed marmalades. It was found that the use of these terms varied consid- 

 erably in different parts of the country. 



Of the 96 samples of jams analyzed, 86 were commercial products and 10 were pre- 

 pared in the laboratory. Eighteen samples of the commercial jams contained no glu- 

 cose, 53 contained glucose but were not so labeled, and the remaining 15 were pur- 

 chased as compound goods. Of the 58 samples of jelly analyzed, 44 were commercial 

 products and 14 were prepared in the laboratory. Nineteen of the former contained 

 no glucose, 13 contained glucose but were not so labeled, and the remaining 12 were 

 purchased on the market as compound goods. Seventy-four samples of canned goods 

 were examined, 39 samples of which were put up in glass, one in a stone jar, and the 

 remainder in tin cans. The use of artificial coloring matter was found to be confined 

 to fruits in glass. In discussing this class of goods the authors make the following 

 statements : 



"The customs of different firms differ so widely regarding the relative characterof 

 fruit packed in tin and glass that generalizations are difiicult. It may be said, how- 

 ever, that the lowest grade of products is preserved in tin. Pie peaches, restaurant 

 goods, and soaked goods (canned dried fruit) are prepared for a market that demands 

 cheap products. It is necessary to choose the least expensive package available. In 

 addition to this, the ajjpearance of these articles would not be inviting in glass. 



