104 



EXPERIMENT STATION RECORD. 



(1b^^ervations that the wei^lit of the eggs of crossed races' is not greater than that of 

 a pure race. 



Publications relating to sericulture during the year 1900 {Ann. A'. Staz. 

 Bacol. Padm-a, .^8 {1900), pp. 107-110).— ^^n extensive bibliography of the subject. 



FOODS— NUTRITION. 



First report on the inspection and analyses of food products under the 

 pure-food law for 1900, B. W. Kilgore, W. M. Allen, et al. {North Carolina 

 State Bd. Agr. Bui, 21 {1900), No. 12, j)p. 61). — Details are reported of the exam- 

 ination of a large number of samples of foods and beverages in accordance with the 

 State pure-food law. Fifty-three commercial stock foods were also examined. The 

 following tal)le shows the extent of adulteration of foods and beverages: 



Sammar)/ of re.mHs of the examination of food products. 



Food products. 



Beers and other alcoholic drinks 



Breakfast foods 



Butter 



Canned goods: 



Asparagus 



Boston baked beans 



Celery 



Corn 



Corn and tomatoes 



Garden peas 



Lima beans .^ 



Okra 



( )kra and tomatoes 



Pumpkins 



Snap beans 



Succotash 



Tomatoes 



Catsups 



Flour 



Lard 



Nonalcoholic summer drinks 



Oil 



Sauces 



Vinegrar 



Total 



Gluten contents of Hungarian wheat and flour, T. Kosutany {Kiserlet. Kbz- 

 lem., 3 {1900), No. 4 pp. 227-208). — This article contains detailed comparative anal- 

 yses of Hungarian and foreign wheats and wheat products. The primary object was 

 to show the relative values of Hungarian flours as compared with those of other coun- 

 tries. Incidentally the theory is advanced that flours possessing the same amount 

 of gluten may possess entirely different food values, since they manifest different 

 physical properties. Comparative tests were made of the tenacity of dough made 

 of flour and water in definite proportions. If 50 gm. of dough could l)e extended to 

 cover an area of i square meter without breaking, the flour was rated as first quality. 

 With poorer grades the same area could not be covered with 75 gm. of dough. The 

 author considers this a more exact method of grading than by the separation of the 

 gluten or the aleurometer or farinometer tests. With the best Hungarian flours 

 tested, a dough tissue of 100 sq. cm. weighed about 0.4 gm., and 3.S sheets super- 

 imposed upon each other measured less than 1 mm. in tliickness. A lunnber of 

 tables are given to show that total nitrogen constituents and gluten are not identical 

 in amount in wheat flours or wheat and do not vary in equal ratio. The article 



