FOODS NUTRITION. 799 



green-seeded rye under like circumstances gives a larger yield, especially as regards 

 size of kernels, than the yellow-seeded sort, and the seeds contain a larger amount 

 of protein. Flour from both sorts was unusually satisfactory for baking purposes, 

 though that from the green-seeded sort was regarded as superior on account of the 

 lighter color and finer taste of the goods made from it. The baking quality is, of 

 course, dependent upon the gluten and gliadin content. 



Rye gluten contains both gliadin and gluten casein. The former is regarded as 

 identical with that found in wheat, while the latter is in many respects like wheat 

 glutenin, but the author believes it may be considered a different body or perhaps a 

 special modification. Rye gluten is much darker in color than wheat gluten, and 

 probably the gluten exercises a marked effect upon the color of the bread crumb, as 

 it is noted that a high gluten content, especially the presence of an abundance of 

 gluten casein, is accompanied by dark color. 



The amount of gliadin in the rye flour exercises a decided effect upon the volume 

 of the bread made. If it exceeds certain limits the dough becomes soft and the 

 1 >rcad falls. Flour from yellow-seeded rye quite generally showed this property. 

 Different methods of estimating the gluten and gliadin constituents of rye flour are 

 spoken of. 



Studies on the Alsop process of bleaching flour, C. Brahm (Studien uber das 

 Alsop'sche MehJbleich-Verfahren. Berlin: Versuchs-Anstatt des Verbandes Deutscher 

 Mutter [1904], pp. 18). — The results of a critical study of the Alsop method of bleach- 

 ing flour and of the effect of ozone on the color and baking quality of flour are 

 reported. 



The Alsop method depends, according to the author, upon the formation of nitro- 

 gen dioxid and allowing it to act upon the flour. The odor and baking quality of 

 flour were unfavorably affected and its acid content increased. The color, in the 

 author's opinion, was not improved, nor was the composition altered. The use of 

 ozone for bleaching flour, he believes, can not be recommended, for although the 

 color is improved the ozone imparts an odor to the flour which renders it unfit for 

 use. Furthermore, the ozone affects the protein in such a way that the baking 

 quality of the flour is much injured. 



Local meals for storing (Jour. Jamaica Agr. Soc, 8 (1904), No. 11, pp. 458- 

 460). — The desirability of storing on the island a considerable quantity of food prod- 

 ucts for use in time of emergency is discussed with special reference to the value of 

 local food products for the purpose. 



Analyses are given of Farine (cassava flour) and banana flour, by H. H. Cousins, 

 and of sweet potato meal, by J. P. d' Albuquerque. The sweet potato meal had the 

 following percentage composition: Water 5.75, protein 3.29, fat 0.62, nitrogen-free 

 extract 85.79, crude fiber 2.87, and ash 1.68 per cent. 



The composition and price of different sorts of meat and sausage, T. Kita 

 (Arch. Hyg., 51 (1904), No. 2, pp. 129-164). — The author studied a large number of 

 samples of meat and sausage with special reference to the amount of edible material 

 supplied, and its composition as compared with the cost per pound, the samples 

 being collected in Leipzig. 



Under the experimental conditions he regarded mutton as the cheapest meat, veal 

 as the dearest in relation to the nutrients furnished, and pork as the most satisfac- 

 tory, especially for those performing muscular work, since for a given price it sup- 

 plied the largest amount of protien with a generous quantity of fat in a palatable and 

 easily digestible form. Sausages of various sorts are also regarded as economical. 



The biology of decay of meat, G. Saijs {Arch. Hyg., 51 (1904), No. 2, pp. 97- 

 128, figs. 2). — The author studied the bacteria of decay and the chemical products 

 produced with special reference to the decay of flesh. From decayed flesh he iso- 

 lated 2 sorts of bacilli, either one of which broke down fibrin with the characteristic 

 products of putrefactive decomposition. Both of these were obligate-endosporus- 



