1000 EXPERIMENT STATION RECORD. 



titles of articles on analytical methods, apparatus, water, different food products, 

 preservatives, beverages, and related topics. In a number of eases the bibliographi- 

 cal data are accompanied by notes which show the character of the article cited. 



Variations in the composition of vegetable foods, L. Maquenne (Rev. Soc. Sci. 

 Hi/!/. Aliment, I (1904), No. 2, pp. 97-104). — Variations in the composition of vege- 

 table foods are discussed and the author points out the need of recording maximum 

 and minimum figures as well as averages in standard tables of composition. 



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

 wheat flour. II, Relation between the gluten content and the baking quality 

 of wheat flour, .1. Konig and P. Rintelen (Ztschr. Untersuch. Nahr. u. Genussm.il., 

 S (1904), No. 12, pp. 721-728). — Methods of studying the relation between the gluten 

 content and baking quality are summarized and analyses and baking tests reported 

 with several sorts of wheat and spelt flour. From only one of the spelt flours 

 studied could gluten be obtained by washing. Good bread was obtained from all 

 the samples of wheat Hour. One of the samples of spelt flour contained practically 

 the same amount of total gluten and alcohol-soluble proteid as the wheat Hours, yet 

 the bread made from it was of small volume and poor, the crust being bard and the 

 crumb heavy. This confirms, according to the authors, the often-expressed opinion 

 that neither the gluten content alone nor the relation between total gluten or gluten 

 insoluble in alcohol to the gluten soluble in alcohol determines the baking quality 

 of flour. It is either the case that other factors beside gluten determine the baking 

 quality or that the methods at present in vogue are not sufficient to judge of the 

 character of gluten. Attention is called to the need of further investigations. 



The proteids of flour, W. E. Mathewson (Industrialist, 31 (1904), No. 13, pp. 

 19f>-198). — Data regarding the different proteids present in flour are summarized 

 and analyses of 8 samples reported, which include in addition to the usual factors 

 determinations of the different nitrogenous constituents and the percentage of 

 gliadin in the gluten. The author states that the results of baking tests (which are 

 not reported here) with these Hours " would indicate that the amounts of the differ- 

 ent proteids present in a Hour do not enable us to estimate its quality from the 

 breadmaker's standpoint. The properties of the proteids, e. g., their solubility, are 

 very easily altered by slight external influences. Possibly as a result of this the 

 presence of larger or smaller amounts of oil and ash, associated as they are so 

 intimately with the other substances in the grain, may have a greater effect on the 

 properties of the mixture than one would at, first suppose." 



Remarks on the popping of Indian corn, F. II. Storer (Bid. Bussey Inst., 3 

 ( 1904), ^"- U VI'- 74-79). — The popping of corn having been attributed to the pres- 

 ence of oil, investigations were undertaken to secure information on this question. 

 Kernels extracted with ether were allowed to dry slowly, and popped successfully 

 on being heated, showing that the oil was not the cause of popping. Other ques- 

 tions were also studied. It was found that the quantity of water-soluble material 

 was much the same in popped and unpopped corn, being L9.3 per cent in the popped 

 corn and 21.12 per cent in the unpopped on the dry-matter basis. 



Tests with cupric oxid showed that no more than mere traces of reducing material 

 were present in either the popped or unpopped samples. It was found that corn 

 lost moisture on popping, containing then 7.45 per cent as compared with 12.13 per 

 cent raw. The tests made to learn whether soluble starch is formed by popping 

 gave negative results. 



Some tests were made to learn the influence of skin on the popping of the kernels 

 and the popping qualities of different parts of the kernel. Skinned kernels would 

 not pop, i. e., burst, at all. When kernels not skinned were cut in two crosswise, the 

 halves nearest the cob did not pop, while the outer halves popped readily. When 

 the skin was removed, neither portion would pop. When the kernels were cut in 

 two lengthwise, both parts popped readily. When unskinned kernels cut into 



