FOODS NUTRITION. 1101 



of digestion of the protein of raw meat and meat cooked by tlie common methods, 

 the difference being mos^t noticeable in the results of experiments in which the 

 samples were digested with pepsin solution for 1 hour. 



The data presented are not regarded as sutiicient for final deductions, but, accord- 

 ing to the authors, "it does seem that the protein of raw meat is more readily soluble 

 (ir digestible than the protein of cooked meats. The experiments also indicate that 

 the protein of meat cooked by l)oiling is more readily digestible than the protein of 

 broiled or fried meats. The protein of fried meats is less rapidly soluble or digestible 

 than broiled meat. These same differences are also noticeable in the results obtained 

 after continuing the digestion for 2 hours, but after longer digestion these differ- 

 ences mostly disappear and after digesting with pepsin solution for 24 hours the 

 digestibility of raw and cooked meats seems to be practically the same. Further, the 

 results here rej^orted show that the method of artificial digestion [as modified by the 

 authors] gives a ready means of determining the relative ease and the rapidity of 

 the digestion of the protein of foods." 



In some of the experiments formalin was added after digestion had continued for 

 a definite time and the material allowed to stand 24 hours before filtering. It is 

 believed that the results indicate that formalin can be thus used for stopping the 

 action of pepsin solution, but it is planned to investigate the subject further and test 

 phenol and other substances also. 



Calorinaetric examinations of milk, A. Schlossmann {ZtsrJn: Physiol. Client., 37 

 [190.3), No. 4, PP- 337-840). — The author reports determinations of the heat of com- 

 bustion of a number of samples of human milk, as well as that of the cow, goat, and 

 a.ss, and concludes that this value may be calculated accurately with the aid of 

 factors. 



The teclinique of calorimetric analytical methods, A. Schlossm.vxn (Ztsrhr. 

 Phijsiol. Cheni., 37 {1903), Xo. 4, pp. .ji'.^-5.:JC).— The method of determining heat of 

 combustion with a Hemple bomb calorimeter is described and discussed. 



Infant feeding ( Maive State Bd. Health Rpt. 1900-1901, pp. 181-280, fixjs. 3) .— 

 Infant feeding, modified milk, and related topics are discussed, as well as the man- 

 agement of dairies in connection with the production of milk for the artificial feeding 

 of infants. 



The value of macaroni -wheat for bread making, PI C. Chilcott {South 

 Dakota Sta. Bnl. 77, pp. ;?9-3S, fijs. 4). — The fact that macaroni wheats can be satis- 

 factorily used for bread making is pointed out, and directions for its successful use 

 and recipes by Alice D. Feuling are given. It is stated that the yeast fermentation 

 proceeds more rapidly with macaroni wheat fiour than with ordinary flour, that is, 

 that the bread is raised more quickly. 



The chenaical and milling properties of macaroni -wheat, J. H. Shepard 

 [South Dakota Sta. Bid. 77, pp. 39-42). — A test made with a roller mill of a size suited 

 for laboratory experimenting showed, according to the author, that macaroni wheat 

 offered no special difliculties in milling, although the grains are "harder and re<pnre 

 more power for their reduction than the ordinary bread wheats." 



Modifying the milling processes slightly a sample of Kubanka macaroni wheat 

 gave 6.88 per cent bran, 20.88 per cent shorts, and 71.54 per cent flour. The bran 

 contained 16.8 percent protein, the shorts 17.4 per cent, and the flour 16.9 per cent. 

 The flour gave, according to the author, 54.8 per cent of wet gluten and 18 per cent 

 dry gluten. "The difference between the wet and dry gluten shows the water-hold- 

 ing power of the macaroni flour to be all that could be desired." Data are also 

 reported regarding the protein content of a number of samples of wheat which seem 

 to show that the local-grown macaroni wheat contains more protein than the original 

 seed. 



Impurities in American wheat, A. L. AVinton [Ztschr. Vntersuch. Nalir. u. 

 Genussmd., 6 [1903), No. 10, pp. 432-447, Jigs. 16). — The principal weed seeds which 



