FOODS N UTRITION . 283, 



stitutes was studied, the extract analyses including mineral constituents. The pres- 

 ence of caffein in coffee is, according to the author, the most important difference 

 between true coffee and coffee substitutes. The differences in composition between 

 the two classes of goods are spoken of. 



A new method of preparing foods, S. Weisbein (Berlin. Klin. Wchnschr., 40 

 (1903), pp. 587-590; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 7 (1904), No. 12, 

 pp. 751, 752). — A method of preparing a food product rich in gluten is described, 

 which consists in mixing wheat flour with water and separating the gluten and salts 

 from the bulk of the starch by means of a centrifugal machine. The portion 

 containing gluten is dried and ground to a powder. 



Some food products and their adulteration, H. G. Knight and R. B. Moudy 

 ( Wyoming Sta. Bid. 62, pp. 55). — Since the State pure-food law went into effect in 

 September, 1903, a total of 425 samples of canned goods, butter, cheese, meats, con- 

 diments, beverages, etc., have been examined, of which 208 were found to be adul- 

 terated or misbranded. The adulteration was especially noticeable with canned goods 

 and spices and condiments, 118 of the 126 samples of canned goods and 50 of the 98 

 samples of spices and condiments being adulterated or misbranded. Of the 5 sam- 

 ples of catsup examined all were adulterated or misbranded. 



Concerning' food preparations, A. Jolles (Ztschr. Landw. Versuchstv. Oesterr., 

 7 (1904), No. 7, pp. 515-531). — A number of commercial food products of recent 

 introduction are described and their nutritive value discussed. 



The household food supply, R. E. Turnbull (Jour. British Dairy Farmers' 

 Assoc, 17 (1902), pp. 29-39). — The amount and value of food consumed in Great 

 Britain is discussed with special reference to dairy products. 



Naval dietary, J. Falconer-Hall (British Med. Jour., 1904, No. 2275, pp. 272- 

 274). — The components of the British naval ration are enumerated, and food value, 

 methods of preparation, issue of food components, and other topics are spoken of. 

 According to the author's calculation, the ration furnishes per man per day 4.1 oz. 

 protein, 2.1 oz. fat, and 20.2 oz. carbohydrates. 



The chemical composition of different sorts of fish and the periodical vari- 

 ations which fish flesh undergoes, II. Lichtenfelt (Arch. Physiol. [Pfluger], 103 

 (1904), No. 7-8, pp. 353-402, figs. 2). — From a large amount of analytical data the 

 author concludes that the muscular tissue of fish undergoes a periodical change in 

 composition, which depends upon the age of the individual, the food eaten, and the 

 spawning season. 



The effect of hunger on the composition of the muscular tissue is to increase the 

 percentage of water and correspondingly to diminish the dry matter. The greater 

 the proportion of fat present, the larger the loss of fat in the muscles, especially as 

 compared with the so-called lean varieties. Not only in the case of Rhine salmon, 

 but also with other species of fish, hunger causes a diminution of proteid material. 

 The amount of insoluble proteid is always diminished. The proportion of soluble 

 proteid is sometimes increased, but may also be diminished. 



This indicates that the different sorts of nitrogenous compounds have different 

 physiological values. Muscular work in connection with hunger seems a combination 

 especially suited to increase the amount of soluble proteids in fish flesh. 



Examination of caviar, P. Buttenberg (Ber. Hyg. Inst. Hamburg, 1900-1902, 

 pp. 13-15; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 7 (1904), No. 4, pp. 

 233-235). — Analytical data are reported. 



A number of food products made from fish roe, E. Rimini (Staz. Sper. Agr. 

 Ital., 36 (1903), pp. 249-278). — Analyses of caviar and similar products are reported. 



The coloring matter and fat of egg yolk and the detection of egg yolk in 

 foods, Laves ( Versamml. Deut. Naturf. u. Arzte Cassel, 1903; abs. in Ztschr. Untersuch^ 

 Nahr. u. Genussmtl., 7 (1904), No. 12, pp. 754, 755).— The constituents of egg yolk 



