FOODS NUTRITION. 1103 



baking quality of flour, and have been noted from another publication (E. S. R., 16, 

 p. 799). 



Observations on a malt glucose, known as " Midzuame," made in Japan 

 from rice and millet, F, H. Stoker and G. W. Rolfe {Bui. Bussey Inst., 3 (1904), 

 No. 4, pp. 80-94). — A summary of historical and other data regarding midzuame, 

 together with the report of some tests tarried on with this material and similar 

 articles. 



A note on Ame, Y. Fukukawa, trans, by S. Takaki (Bid. Bussey Just., 3 (1904), 

 No. /', pp. 95-97). — A translation from the Japanese of an article« published several 

 years ago on ame, a food product said to be a mixture of maltose and dextrin. 



The food value of sugar (Abs. in Rev. Soc. Sci. Hyg. Aliment., 1 (1904), No. 3, 

 pp. 257-259). — A summary of data presented before the Sociite Centrale d' Agriculture 

 de Belgique, Mar. 16, 1904. The value of sugar for the production of energy and 

 muscular work by man and animals and its importance in the formation of fat and 

 milk were the principal subjects spoken of. 



Sugar as a natural constituent of mace, W. Ludwig and II. Haupt (Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 9 (1905), No. 4, pp. 200-204). — The investigations 

 reported have to do with the detection of the adulteration of mace with sugar. The 

 authors conclude that sugar is a normal constituent of mace — the amount varying in 

 different samples — and that this must be taken into account in examining mace for 

 the presence of sugar as an adulterant. 



Analyses of preserved egg products, 1'. Welmans (Pharrn. Zt<j., 43 (1903), 

 pp. 665-667, 804; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 12, 

 ///'. 751, 75J). — Analyses are reported of the white and yolk of large and small eggs 

 and of 'a number of preserved egg products. The manufacture of such goods is 

 discussed. 



The treatment of frying oils, F. Jean (Rev. Gen. Chim. Pure et Appl., 7 (1904), 

 l>. 326; abs. in Analyst, 30 (1905), No. 346, p. 21). — The cause of frothing of vegetable 

 oils used in cookery was studied. 



It was found that when oil is heated to 230° C. the volatile constituents are driven 

 off; the oil no longer froths and the acidity is reduced. When distilled with steam 

 at 150° the oil froths considerably and an acid distillate is obtained. At 190 to 225° 

 the frothing is reduced and solid particles are carried over, while above 225° the 

 acidity increases. The distillate was found to contain ally] sulphid, aldehydes, and 

 fatty acids. When oils were heated with various fruits to 170° and a current of air 

 passed through the liquid there was no frothing. 



Bleached and rancid fat, M. Winckel (Ztschr. Untersuch. Nahr. a. Genussmtl., 

 9 (1905), No. .', pp. 90-96). — The investigations reported led to the conclusion that 

 the change brought about when fat is exposed to sunlight is different from that 

 noted when it is kept in the dark (rancidity being excluded), though in both cases 

 the changes are due to chemical action. Rancidity is brought about by the action 

 of micro-organisms. Rancidity and the property of showing the phloroglucin- 

 hydrochloric-acid reaction do not occur at the same time. Spoiled fat gives the 

 phloroglucin-hydroehloric-acid reaction, but this is not dependent upon the rancid- 

 ity. Spoiled butter fat does not undergo the same chemical change as other fats. 

 The detection of rancidity and other points are discussed. 



The artificial preparation of foods, M. Berthelot (Kosmos, 1 (1904), No. 2, 

 pp. 93-96). — The possibilities of producing food products synthetically are discussed, 

 and attention drawn to the limitations which must attend such attempts. 



The use of formalin for preserving foods, 0. Liebreich (Ther. Monatsh., 18 

 (1904), pp. 59-61; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 11, p. 

 718). — The author discusses the use of 'formalin as a preservative, and recommends 

 that if used the fact should be plainly stated. 



"Tokei Iji Shinshi, 1885, No. 364, p. 355. 



