FOODS NUTRITION. 79 



Roots and tubers as food {Iowa Agr., 4 {1904), No. 6, pp. 242-244). — The compo- 

 sition and food value of a number of sorts of roots and tubers are briefly discussed. 



The composition of different sorts of artichoke tubers harvested in spring 

 and fall, P. Behrend {Jour. Landw., 52 {1904), No. 1-2, pp. 127-143). — Analyses 

 by II. Wolfs and H. Grotowsky are reported and discussed. In addition to the 

 usual constituents, pentosans and other members of the carbohydrate group were 

 determined. On an average there was little difference between the dry-matter con- 

 tent of the artichokes harvested in the spring and fall. 



The artichokes kept well and did not change much when stored for 3 or 4 months 

 in a cellar though, generally speaking, there was a loss of water and a corresponding 

 gain of dry material. The value of artichokes for the production of alcohol and this 

 phase of the subject of artichoke raising are spoken of. 



Consumption of fat in the Tropics, 0. Effertz {Wiener Klin. Wchnschr., 17 

 {1904), No. 2, p. 37; abs. in Zentbl. Physiol, IS {1904), No. 3, p. 84).— The author 

 noted that large amounts of fat were eaten in tropical Central America and suggests 

 reasons for this. 



The natural oil foods, A. S. Atkinson ( What-to-Eat, 16 {1904), No. 6, p. 185).— 

 The author believes that vegetable oils are worthy of an important place in the diet. 



The calcium and iron content of foods, G. von Bunge {Ztschr. Biol., 45 {1904), 

 No. 4, PP- 532-539). — According to the author the only mineral constituents which 

 might be deficient in the diet are calcium and iron. Ash analyses of foods are 

 reported and others quoted for purposes of comparison, and the principal foods 

 arranged according to their ash and calcium content, the largest amount of calcium 

 oxid, 1,510 mg. per 100 gm. dry matter, being found in cow's milk, and the largest 

 amount of iron, 340 mg. per 100 gm. dry matter, in hemoglobin. 



The form in which mineral constituents, especially calcium, are assimilated is 

 discussed. In the author's opinion it is doubtful if inorganic calcium salts as they 

 occur in potable waters are absorbed and assimilated under all conditions. 



The chemical composition of the inner part of the shell of the coffee bean, 

 B. von Bitto {Jour. Landw., 52 {1904), No. 1-3, pp. 93-95). — Proximate and ash 

 analyses are reported. 



The work of the Elberfeld analytical laboratory for 1903, J. Heckmann 

 and A. Laufps {Ber. Tat. Chem. Untersuchungs. Elberfeld, 1903; abs. in Hyg. Rund- 

 schau, 14 {1904), No. 10, pp. 475, 476). — Among the data reported are analyses of a 

 large number of samples of meat, butter, and other food products. 



A swelling 1 of canned peas accompanied by a malodorous decomposition, 

 H. A. Harding and J. F. NicHOLsoN(iVew; York State Sta. Bid. 249, pp. 153-168). — Studies 

 were undertaken of bacteria causing serious losses of canned peas at a cannery. In 

 general the spoiled cans presented a bulged appearance, and in some cases they were 

 blown open. The peas had a disagreeable odor suggesting hydrogen sulphid. They 

 were mushy, the skins were inflated, and the liquor was darkened and of a greenish 

 tinge, due to particles of the ruptured peas. A few of the spoiled cans (about 1 per 

 cent) were but slightly swelled. In these the contents had an acid but not especially 

 disagreeable odor and the appearance of the peas was normal, though the liquor was 

 distinctly milky and possessed a sharp acid taste. 



A microscopical examination of the juice showed that the cans in which the disa- 

 greeable odor was noticed all contained a rod form of bacteria, the spores of which 

 survived the heat employed in processing the cans. This bacterium, which was 

 studied in pure culture and described, was found to be the cause of the fermentation. 

 Experiments show that the spores were destroyed on heating 2-lb. cans of peas at 

 240° F. (115 5/9° C. ) for 30 minutes. When this method of'processing was tested on 

 a large scale at a factory the micro-organisms were destroyed without injuring the 

 commercial quality of the goods. 



