POODS — NUTRITION. 165 



includes the results of the aniilysiH of 17S samples of IlniiL'ariau and It! saiii]des of 

 foreign wheat. — r. fiuemax. 



The chemical composition and nutritive value of barley and its products: 

 V, Bread, A. Nikitix ( Ve.stnik. OImIi. Ilig. Suhi'd. i. I'rakt. Med., 18U9, p. 15 jG; nhs. 

 in Clinii. Ztg., J4 (WOl), Repert., pp. 7;i, 74; 'Atachr. Vntermvh. X<thr. n. (lemmmlL, 

 3 {1900), X(i. 10, p. r,9.'f). — Tlie coiupositioii of two sorts of rye l)reail is reported. 



The chemical composition ajid nutritive value of barley and its products. 

 V, Bread, A. Xikitix (ZtHclir. Untfrxncli. Nahr. u. GenussmtL, 4 {1901), No. 1, p. SG). — 

 The autlior furnishes eoiTeetions for the data given in the article noted above. 



Concerning- a new method of bread making, G. Lebbin {Hyg. Ruruhchau, 10 

 {1900), pp. 409-41'), ■ (th.t. hi. ZtM-hr. Uidfrxiirh. Xahr. n. GennaHmtL, 4 {1901), No. 1, 

 pp. 41, 4~) ■ — A i)roce^<s of inakin": bread witliout i)revious grinding of the grain is 

 described. 



An abnorrual fermentation of bread, C. H. Eckles {Reprint from Rpl. foira 

 Acad. Sri. 1899, pp. 165-17S). — Hticky or slimy bread and the baeteria which cause 

 it were studied, as well as the viscid material formed, the heat of Imking, methods 

 of preventing slimy bread, etc. The author noted the rise of temperature in the 

 interior of the loaf after newly baked bread was removed from the oven. 



"It is evident that the bacteria causing the [abnormal] fermentation are able to 

 survive the heat of baking. In this connection 2 experiments were made to deter- 

 mine what the temperature inside a loaf of bread is during baking. A thermometer 

 was inserted in the top of a loaf of bread with the bulb in the center. Just as the 

 bread was ready for removal from the oven the temperature was taken at intervals 

 until the reading sank to 150° F. It was observed in both trials that the tempera- 

 ture of the bread raised several degrees within 5 minutes after being removed from 

 the oven, then slowly declined. ... In the first trial the temperature at the end 

 of 1 hour's baking was 196° F. Five minutes later it reached 206°, tiien gradually 

 declined to 150° within 2 hours. In the second trial the temperature recorded 

 at the end of baking was 197°, which raised to 208° within 5 minutes, and within 15 

 minutes sank to 200° F. and reached 150° in about the same time as in the first trial." 



Preparation of flour products for microscopical examination, R. Wov 

 {Ztsrhr. Opfentl. Chem., 6 (1900), pp. 313, 214; <0j?.. in Zischr. Unter.vich. Ncdrr. n. 

 Genn.^!<ndl., 4 (1901), No. J, p. 4J). 



Concerning the carbohydrates of caragheen moss, J. Sebor ( Oesterr. Chem. 

 Ztg., 3 {1900), No. 18, pp. 441-444). — From an extended chemical study, the author 

 concludes that the carbohydrates in caragheen or Irish moss {Oiondrns crispn.'t) con- 

 sist of a comj)lex of galactose, glucose, and fructose, with a little pentosan (possil)ly 

 xylan) present as an impurity. These bodies are not present in the same propcjrtion 

 as in raffinose. It is regarded as uncertain whether the carbohydrates are present as 

 a mixture or in the form of a complicated molecule. The author inclines to the lat- 

 ter opinion on account of the solubility of the matter in water, its presence in the 

 plant cells in grain-like masses, and its al)ility to form colloid solutions with water. 

 He believes further thatsucii a comi)Iex molecule is l)uilt up like starch as a re.werve 

 material. 



The manufacture of starch, sugar, dextrin, maltose preparation, sug-ar 

 colors, and invert sugar, ^V. Behsch {Die Fabrication von Stdrkezncker, Dextrin, 

 MaltoHeprdparaten, Zarkcrcoulnir und Inrertzuclier. Vienna, Pest, Leijhvr: A. llartlehen, 

 1900, figs. 58; rev. in Oesterr. Chem. Ztg., 4 {1901), No. 1, p. 11). — A handl)Ook. 



A process for preparing starch and sugars from horse chestnuts, C. F. 

 Ckoss and J. S. REMiNCiTox {Dent. Znckerind., 25 {1900), No. 4S, Sup. 1, p. lG.i2).— 

 A patented process is described. 



The chemical composition and nutritive value of different sorts of meat, 

 A. Bevthien {Zlxrhr. I'nter.vuh. Ndir. n. neniiKundL, 4 {1901), No. 1, ]>p. 1-9).— 

 Analyses are reported of the muscular tissue and fatty tissue of a number of different 

 cuts of beef, i)ork (fresh and smoked), an4l mutton. 



