FOODS — NUTRITION. 1001 



quarters were tested, it was found that none of the quarters from the cob end would 

 pop. Some of the quarters from the outer end of the grain popped, though other 

 specimens would not. Winn cut in halves crosswise, soaked in ether for 5 days, and 

 dried, the halves which came from the pointed end of the kernels popped success- 

 fully, while none of those front the inner end would pop. When the skins were 

 removed and the kernels were soaked in ether .". or 4 days and dried, no success was 

 met with on trying to pop them. 



"It is plain from the foregoing trials," the author states, "that the skin of the 

 grain exerts a very decided influence on the act of popping. It would appear, 

 indeed, that both the structure of the individual starch grains in the kernel and 

 the toughness of the restraining skin which envelops them all act to control or 

 modify the manner in which the moisture in the starch grains when suddenly 

 heated is converted into steam of such high tension that the explosive act of popping 

 results, whereby both the skin of the seed itself and the envelopes of most of the 

 starch grains in the seed are ruptured." 



In this article data are summarized regarding the work of other investigators, par- 

 ticularly that of II. Kraemer." 



Breadfruit meal, J. P. d' Albuquerque (Agr. News [Barbados], 3 {1904), No. 70, 

 ]>. 404)- — An analysis of breadfruit flour from St. Lucia is reported. This contained 

 12.13 per cent, water, .'!..">1 per cent protein, L. 33 per cent fat, 77 percent nitrogen- 

 free extract, 3.98 per cent crude fiber, and L'.0."> per cent ash. 



An edible pith from a Madagascar palm, R. Galleraud (Compl. Rend. Acad. 

 Sci. [Paris], 188 {1904), No. IS, /,/,. 1120, 1121). — A description is given of the edible 

 pith of a Madagascar palm, probably Medemia nobilis,and proximate and ash analyses 

 of the flour made from it are reported. 



Maple sirup and sugar, II. E. Baknakd {Nevi Hampshire Sanit. Bid., : ( inn:,), 

 X'i. 6, pp. 90-93). — The results of analyses of a number of samples of maple sirup 

 and sugar are presented and some data on the manufacture of these products sum- 

 marized. The author states that of 40 samples examined only 2 were pure. 



The composition of two sorts of crude sugar sold in India, E. Bourquelot 

 {Compt. Rend. Soc. Biol. [Paris'], 57 {1904), No. 27, }>}>. 197, 198) . — According to the 

 analyses reported, sugar made from Cocos nucifera contains 1.99 per cent (initial) 

 reducing sugar, 74.95 per cent saccharose when invertin is used, or 76.49 per cent 

 with dilute sulphuric acid, 8.03 per cent water, and 4. 7.". per cent ash. Sugar from 

 Borassus flabelliformis contains 2.40 per cent (initial) reducing sugar, 79.12 per cent 

 saccharose when invertin is used, or 80. 15 per cent with dilute sulphuric acid, 9. 15 per 

 cent water, and :'>.L'() per cent ash. 



Examination of dried apricots. A. Kickton {Ztschr. Untersuch. Nahr. n. Genuss- 

 mtl., 8 ( /.'"■>/' ), No. 11, pp. 675-678) . — Analytical data are reported and the analytical 

 methods followed are described. 



A short history of the banana and a few recipes for its use ( Boston: 

 United Fruit Co. [1904], /'/'• 29, figs. 19). — A collection of recipes, by Janet M. Hill, 

 for serving bananas in a variety of ways, together with some data regarding the 

 production and marketing of this fruit. 



The chemical composition of a number of sorts of Russian fruits and 

 berries, T. Cerewitinow ( Vyestnik Vinodyeliya, 1904, />/>■ 269-272; abs. in Ztschr. 

 Untersuch. Nahr. ». Genussmtl., 9 (19<>:<), No. /, /'. 47). — Analyses of fruits and fruit 

 juices are reported. 



The chemical composition and pharmacological properties of the cow- 

 berry, A. Kanger {Arch. Exper. Path. n. Pharmukol., 50 {1903), /i/>. 46-75; abs. in 

 Ztschr. Untersuch. Nahr. u. Genussmtl., 9 (190:>), No. /, /». 48). — A summary of an 

 extended investigation of the cowberry ( Vaccinium vilis idsei). 



"Science, n. ser., 17 ( L903), p. 683. 



