FOODS NUTRITION. 



895 



"Maize until, com meal, or Indian com meal is meal made from sound maize grain and 

 contains not more than 1-4 per cent of moisture, not less than 1.12 per cent of nitro- 

 gen, and not more than 1.6 per cent of ash. 



"Rice is the hulled and polished grain of Oryza sativa. 



"Oatmeal is meal made from hulled oats and contains not more than 8 per cent of 

 moisture, not more than L.5 percent of crude fiber, not less than 2.24 per cent of 

 nitrogen, and not more than 2.2 per cent of ash. 



"Rye flour is the fine sound product made by bolting rye meal and contains not 

 more than 13.5 per cent of moisture, not less than 1.36 per cent of nitrogen, and not 

 more than 1.25 per cent of ash. 



"Buckwheat flour is bolted buckwheat meal, and contains not more than J2 per- 

 cent of moisture, not less than 1.28 per cent of nitrogen, and not more than 1.75 

 per cent of ash." 



On the composition of American noodles and methods for the analysis of 

 noodles, A. L. Winton and E. M. Bailey {Jour. Amer. Chem. Soc, .'? {1905), No. 2, 

 pp. 137-14'-)- — Methods of analyzing noodles are discussed and data regarding the 

 analysis of 22 American samples reported. Only 5 of these showed evidence of the 

 presence of eggs. All the samples were artificially colored, in 12 cases with turmeric 

 and in 10 with an azo-color, which was designated as tropeolin. "As the color in 

 the samples containing eggs conveys the impression that greater amounts were used 

 than were actually present, these samples, like the others, must he classed as adul- 

 terated." 



Ninth report on food products {Connecticut Slate Sla. Rpt. 1904, pt. ',)>}>■ 105- 

 198+U, pi. 1, figs. 6). — Data regarding standards of purity for food products are 

 quoted and investigations reported. 



Examination of food products sold in Connecticut, A. L. Winton et al. (pp. 119-190). — 

 The following table summarizes data regarding the samples of food and food prod- 

 ucts examined by the station under the provisions of the State pure-food law in 1904: 



Summary of results of examination of food products, 1904- 



Sampled in/ the station. 



Milk 



Condensed milk 



Noodles 



Buckwheat flour 



Baking powder 



Cream of tartar 



Coffee 



Spices 



Prepared mustard 



Catsup and chill sauce 



Sampled by individuals. 



Milk 



Cream 



Spices 



Miscellaneous 



Sampli d by dairy commissioner 



Butter 



Molasses 



Vinegar 



Total 



A summary of some of the discussions of the analytical data follows: Twenty-eight 

 of the milk samples collected by the station were adulterated by skimming or water- 

 ing or by the addition of yellow dyes and preservatives, two or more kinds of 



