FOODS NUTRITION. i^i 



"In Iiigli-grade fruits, on the otluT hand, some canners i)laee exactly tlie same 

 products in glass and tin. Again, the expense of shijiping bottled goods, both on 

 account of breakage and freight rates, practically ])rohibits the preservation in glass 

 of even high-grade goods that are to be shipped to a great distance, and many linns 

 jKick all their frviit in tin even for local markets. The average quality of tinned fruit 

 is inferior to that preserved in bottles, and the lowest quality of tlie former is far 

 below that of the latter." 



Seven samples of brandied fruits and 8 of fruit l)utter were also analyzed, as well as 

 8 .sam])les of solid marmalades, 2 of tlie latter being j)ric-kly pear prcxlucts oljtained 

 in Mexico. 



Letters are included in the bulletin which were received from a number of manu- 

 facturers in c(mnectioii with many of the points discussed. The technique <if the 

 niicroscoj)icaI examination of fruits and fruit products is discussed and results of such 

 examinations illustrated by a number of futures. 



The manufacture of preserved foods and sweetmeats, A. Hausner {London: 

 Scolt, Grcemrood ct Co., 1902, pp. VIII ! 2J3, figti. 2S). —The causes of decomposition 

 and fermentation are discussed, and different methods of preserving animal and veg- 

 etable foods are described in this volume, which is translated by A. Morris and H. 

 Robson from the third German edition. 



Preliminary report on the composition of cacao butter, J. Klimont {Ber. 

 Beul. Cheiii. (le^clL, .j4 [1901),}). 26S6; (dj.i. in Zttidir. Untersuch. NaJir. u. Genussmtl., 

 6 [1902), A'o. 2o, ]). 11(!4)- — A chemical study of the fats contained in cacao butter. 



Milk powder in Germany, O. J. D. Hughes [V. S. Consular I'pts., 71 {190S), 

 No. 268, p. 78). — A brief note describing a milk jjowder of German origin. The 

 composition is quoted. 



New food materials, RtJHLEand J. Konig {Chem. Ztschr., 1 {1902), Nos. 6, pp. 152- 

 154; 7, pp. 179, 180). — The authors discuss the composition and nutritive value of 

 ]»roteid foods prepared from skimmed milk and other sources, meat extracts, predi- 

 gested foods, and similar ])roducts. 



A contribution to the chemistry of fatigue, II. W. Harper and Margaret 

 HoLLiDAY {Jour. Aniir. Chem. Soc, 25 {1903), No. 1, pp. 33-47). — A study of the 

 phenon:iena of fatigue and breathlessness, apparently resembling the effects of caffein 

 in toxic doses, led the autliors to investigate the metabolism of nitrogen and the 

 renal excretion of phosphorus, sulphur, and chlorin when severe muscular work was 

 performed. The subject was a healthy student, and the experiment was divided 

 into 3 periods of 3 days each. During the middle period the subject performed 

 excessive muscular work, which consisted of hurdle racing continued until he fell 

 exhausted. The first and third were rest periods. The food and excretory products 

 were examined. 



The average amount of nitrogen consumed per day during the 3 periods was 17.06, 

 15.50, and 16.73 gm., resjiectively. The average daily outgo in the urine was 15.70, 

 1(1.25, and 15.17 gm., and the corresponding amounts excreted in the feces 0.99, 0.-40, 

 and 0.64 gm. Thus there was an average daily gain of 0.37 gm. during the first period 

 of rest, an average daily loss of 1^15 gm. during the period of overexertion, and an 

 average daily gain of 0.92 gm. during the final rest period. The authors studied 

 the nitrogenous constituents of the urine as well as the chlorin, and the phosphoric 

 and sulphuric anhydrids excreted during the different periods. The excretion of 

 phosphoric anhydrid was greatest during the first period and least during the third 

 period. The sulphuric anhydrid was greatest during the work period and least dur- 

 ing the third period. The reverse was observed with chlorin. 



The authors believe that their results show the presence of methyl derivatives of 

 xanthin in the urine, due to the severe muscular work, but consider additional 

 experiments necessary before deductions can be drawn. They propose, therefore, 

 to continue the investigations. 



