800 EXPERIMENT STATION RECORD. 



anaerobic micro-organisms. The experiments and conclusions are discussed at 

 length. 



The changes which preserved eggs undergo on storage, M. Wintgen ( Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 9, pp. 529-535). — Preserved egg yolk 

 was examined alter storage with a view to determining its fitness for making egg 

 noodles and similar goods. The conclusion was reached that the fitness of such a 

 product for this purpose should be judged by the same methods as would be used 

 with egg noodles. 



Further analyses of fruit juice and berries, A. Beythien {Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 8 (1904), No. 9, pp. 544-548). — Analyses are reported of rasp- 

 berry, strawberry, and currant juice, and fruit. 



Concerning the composition of fruit juices and fruit sirups, A. Juckenack 

 and K. Pasternack (Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 9, pp. 548- 

 554) • — Analytical data are reported. 



The composition of orange juice, K. Faknsteineb and W. Stuber (Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 10, pp. 603-605). — Analyses are reported, 

 including mineral constituents. 



The occurrence of sulphurous acid in wine, W. Kerp (Arb. K. Gesundheits, 21 

 (1904), pp. 141-179; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 3, 

 pp. 209-213). — The literature of the subject is summarized and results of investiga- 

 tions reported. 



Government inspection of vanilla beans in Tahiti, W. F. Doty ( U. S. Dept. 

 Com. end Labor, Mo. Consular Rpts., 75 (1904), No. 289, p. 17). — It is pointed out 

 that it is now possible to submit vanilla beans for Government inspection and that 

 those of the proper quality can be packed and sealed for export in the presence of a 

 Government expert. 



The influence of the hardness of water upon tea infusion, P. Lascht- 

 schenkow (Farmazeft, 11 (1903),pp. 1234, 1235, 1271-1274, 1305-1308; abs. in Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 9, pp. 590, 591). — The author added 

 various salts to the water used in tea making, and found that the alkaline carbohy- 

 drates had a favorable effect on the physical properties of the tea infusion. The 

 sulphates of the alkalies and alkali earths gave a light-colored infusion, but did not 

 injure the taste or affect the clearness. 



The halogen salts of alkali and alkaline earths did not have any marked effect under 

 the experimental conditions. Free calcium carbonate had a decidedly bad effect, an 

 infusion made from water of 15° of hardness being unfit for use. 



The vegetarian cookbook, E. G. Fulton (Oakland, Cat.: Pacific Press Pub. 

 Co., 1904, /'/'■ -66). — In this volume the term " vegetarian" means abstinence from 

 flesh foods. The numerous receipts given include the preparation of fruits, vege- 

 tables, etc., in many ways, as well as dishes in which eggs, milk, and milk products 

 are used. 



Concerning the metabolism of phosphorus, L. F. Meyer (Ztschr. Physiol. 

 Chem., 43 (1904), No. 1-2, pp. 1-10). — From experiments with dogs the conclusion 

 was reached that increasing the amount of phosphorus in the food increases the 

 amount retained in the body. The conclusion of other investigators was confirmed 

 that the body can for long periods either gain or lose large quantities of phosphorus; 



The chemical union and effect of resorbed phosphorus in the body, I, V. 

 Plavec {Arch. Physiol. \_Pfluger~], 104 (1904), No. 1-2, pp. 1-68).— The union of free 

 phosphorus with egg yolk, egg white, and other bodies of animal origin was studied, 

 as well as the behavior of free phosphorus when taken into the body. 



Can calcium stearate be resorbed in the small intestine, E. A. Knauer 

 (Arch. Physiol. [Pfluger], 104 (1904), No. 1-2, pp. 89-108). — The experiments 

 reported led. to the conclusion that there is no proof of the resorption of potassium 

 soaps by the living intestinal wall. 



