FOODS NUTRITION. 489 



ity of a solution of flesh increases upon the coagulation of its proteids. Theproteids 



of cooked meat are much less soluble than those of raw flesh in cold water and 10 

 per cent sodium chlorid solution. 



"Cold water extracted 3.06 per cent of nitrogenous matter front raw meats and 

 only 0.27 per cent from boiled meat. A 10 per cent solution of sodium chlorid 

 extracted from raw meats 6.10 per cent of proteid matter and only 0.5 per cent from 

 boiled meat. A 0.15 per cent solution of hydrochloric acid dissolved from raw meat 

 2.28 per cent of proteid and from boiled meat 2.30 per cent. A 0.15 per cent solution 

 of potassium hydroxid extracted from raw meats 2.88 per cent and from boiled meat 

 4.84 per cent of proteid. 



"Hot water removed from raw meats 0.41) per cent and from boiled meats 6.24 per 

 cent proteid matter. Of the total proteid existing in the original raw meats 95.22 

 per cent was dissolved by extracting successively with the following reagents: Cold 

 water, 10 per cent sodium chlorid solution, 0.15 per cent hydrochloric-acid solution, 

 0.15 per cent potassium-hydroxid solution, and hot water, while only 50.59 per cent 

 of the total proteid of the boiled meat was thus made soluble." 



The results of this investigation were embodied in a paper presented by the author 

 at the meeting of the American Association for the Advancement of Science at St. 

 Louis, December, 1903. (See Science, n. ser., 19 (1904), No. 4S1, p. 444.) 



Arsenic in food stuffs, W. Thomson i British Food Jour., 6 (1904), Nos. 66, pp. 

 126-129; 67, pp. 152, 153; 68, pp. 171, 172, figs. 9). — In a paper read before the 

 Philosophical Society of Manchester, December, 1903, the author describes experi- 

 ments on the detection and estimation of arsenic by electrolytic methods as compared 

 with results obtained by the Marsh-Berzelius process. 



Arsenic in food products, V. Bobdas( Compt. Rend. Acad. Sci. Paris, 139 (1904), 

 No. 3, pp. 234-236). — Examinations for the detection of arsenicare reported of chicory, 

 malt, glycerol, and other products, the amounts found in some cases being sufficient 

 to cause alarm, according to the author, if the materials are used by infants. 



Alimentary origin of arsenic in man, A. Gautier and P. Clausmann (Compt. 

 Rend. Acad. Sci. Paris, 139 (1904), No. 2, pp. 101-108; Compt. Rend. Soc. Biol. 

 [Paris'],. 57 (1904), No. 25, pp. 55-58). — Believing that the arsenic in animal tissues 

 is indispensable and not accidental, 41 samples of animal and vegetable foods, bever- 

 ages, etc., were analyzed, arsenic being found in all with the exception of beans and 

 cabbages. It was especially abundant in the flesh of fish and Crustacea. The 

 author calculates that the daily diet would furnish 0.021 mg., or in a year 7.66 mg., 

 an amount which is regarded as sufficient for the needs of the body. 



Changes in asparagus when kept in water, K. Windisch and P. Schmidt 

 (Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 6, pp. 352-355). — Investigations 

 showed that when asparagus is stored in water to keep it fresh it loses in flavor and 

 nutritive material. 



Note on mushroom catsup, J. F. Livekseege (Analyst, 29 (1904), No. 340, pp. 

 208, 209). — Analyses of mushroom catsup are reported, and the article is followed by 

 a discussion of the manufacture of this product. 



A further note on mushroom catsup, J. F. Livekseege (Analyst, 29 (1904), No. 

 34', p. 283). — Analytical data are reported. It is stated that the so-called mushroom 

 catsup is now made from pig liver without the use of any mushrooms. 



Composition and adulteration of ground mustard, A. E. Leach (Jour. Amer. 

 Chem. Soc, 26 (1904), No. 10, pp. 1203-1210, Jig. 1).— Analytical studies are reported 

 of mustard and mustard hulls; mustard adulterants are spoken of, and standards 

 of purity suggested. The author notes that pure mustard contains no starch, yet 

 mustard hulls of all varieties show by the diastase method considerable material 

 which reduces copper but which is not starch. The importance of a microscope 

 in examining mustard is pointed out. 



Ground mustard (water and fat-free material) should contain, according to the 



