FOODS NUTRITION. 581 



( 1904), No. 9, pp. 473-475). — Fine flour preserved for 3 years at an ordinary tempera- 

 ture was slightly bleached, hitter, and not suited for food, the gluten being in clots 

 and inelastic and containing (54.5 per cent of water. Less ether extract was obtained 

 than from the original flour, and the acidity was increased. 



A sample preserved for the same length of time at a temperature of +2 and —2° C. 

 was rather damp and tasteless, owing, the author believes, to the presence of moisture 

 in the apparatus. It contained slightly more gluten than the original sample; the 

 gluten was homogeneous and sweet and contained 71 per cent of water. The acids 

 and ether extract were present in the same proportions as in the original material. 

 Data regarding low-grade flour are also given. The tests are discussed with reference 

 to the storage of flour. 



Our foods, A. Hasterlik ( Unsere Lebensmittel. Vienna and Leipzig: A. Hartleben, 

 1904, pp- VIII -\- 408, figs. 3). — The principal animal foods, vegetable foods, and con- 

 diments are described, and their origin, composition, food value, and related topics 

 are discussed. 



The proteids of wheat gluten and their relation to the baking quality of 

 flour. I, Proteids of wheat gluten, J. Konio and P. Rintelen {Ztschr. Unter- 

 such. Nahr. u. Genussmtl., 8 {1904), No. 7, pp. 401-407). — The investigations reported 

 are in harmony with those of Ritthausen, and lead to the conclusion that wheat 

 gluten contains 3 distinct proteids, gluten fibrin, gliadin, and mucedin, all of which 

 are soluble in 60 to 70 per cent alcohol, and that one of these, namely, gluten fibrin, 

 is dissolved in stronger alcohol (88 to 90 per cent), while the third, mucedin, is 

 soluble in weaker alcohol (30 to 40 per cent). 



Studies were also made with 3 sorts of spelt. Using alcohol of different strengths, 

 3 proteids were obtained, but although several kilograms of Hour were used it was 

 not possible to obtain the gluten fibrin and mucedin in a pure state. The ash-free 

 gluten of the different samples contained from 17.61 to 17.74 per cent nitrogen, 

 which agrees very closely with the value for wheat gliadin, and the conclusion is 

 reached that this body in wheat and spelt is identical. Further investigations, how- 

 ever, are regarded as necessary before it can be known whether the other proteids 

 are present in the same proportion in the gluten of the 2 grains. 



Yellow bread, A. Schmid (Jahresber. Thurgau. Kanton. Lab., 1908, />jt. 6,7; aba. 

 in Ztschr. Untersuch. Nahr. v. Genussmtl., 8 {1904), No. 7, p. 488). —It was shown 

 that yellow spots observed in bread were due to the action of certain color-producing 

 molds, and could be avoided by using a different sort of water in mixing the dough. 



The production and consumption of meat and dairy products ( Public Health 

 [London], 17 {1904), No. 2, pp. 90, 91).— According to data summarized by R. H. 

 Rew, the average annual consumption of milk in Great Britain per person was 15 

 gal., cheese 10.5 lbs., butter 18.5 lbs., and meat 121.8 lbs. The latter included 56.8 

 lbs. of beef and veal, 27.5 lbs. of mutton and lamb, and 36.8 lbs. of bacon and pork. 

 These quantities do not include poultry, game, rabbits, etc., neither do the values for 

 milk include skim milk or condensed milk. 



Artificial refrigeration in Italy from the standpoint of hygiene and social 

 economics. The phosphorescence of meat, E. Perroncito {I frigoriferi <dF 

 estero ed in Italia dal punto <li vista delVigiene e delV economia wciale. La fosforescenza 

 delle rami. Turin: G. Castellotti, 1904, pp. 39, figs. 11). 



Studies of the spoiling of preserved foods, K. von Wahl {Ber. Grossh. Bad. 

 Landw. Vers. Anstalt Augustenberg, 1908, pp. 85, 36; abs. in Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 8 {1904), No. 7, p. 44-)-— Differences in the power of resistance of differ- 

 ent sorts of spores are spoken of, and the fact pointed out that the medium in which 

 the spores are cooked exercises a marked germicidal effect, cooking with carrot liquor 

 being the most marked in this respect of the materials tested. Bean liquor was 

 less effective, though more effective than pea liquor. By repeated cooking the car- 



