106 EXPERIMENT STATION RECORD. 



The red color of salt meat, J. ITaldane {Jonr. Hyg. [Camhndf/e'\, 1 {WOl), No. 

 1, pp. 115-12:2, jic). 1). — From a number of experiments the following deductions 

 were drawn: "The red color of cooked salt meat is due to the presence of NO- 

 heraochromogen. The NO-hemochromogen is produced by the decomposition by the 

 the meat of NO-hemoglobin to which the red color of salt meat is due. NO- 

 hemoglobin is formed by the action of nitrite on the NO-hemochromogen, in the 

 absence of oxygen and in the presence of reducing agents. 



"The nitrite is formed by reduction within the raw meat of the niter used in salt- 

 ing. The nitrite is distrilmted l)y long cooking." 



The handling and preserving of raw meat, R. Emmerich {Ztsehr. Untersnch. 

 Nahr. u. Genussmtl, 4 {1901), Xo. 1, pp. 17, 18). — The author insists on the need of 

 cleanliness in slaughtering and handling meat. 



On the occurrence of tin in preserved meat, together with some observa- 

 tions on the estimation of and the compounds of tin in preserved meat, F. 

 WiRTHLE {('hem. Ztcj., 24 {1900), p. 263; Chem. News,82 {1900), No. 2144, pp.'sOS, .i09). 



The manufacture and exportation of tasajo, or jerked beef, by River Plata 

 countries ( f/. S. Dept. Agr., Bureau of Animal Jndn.ttry Rpt. 1899, pp. ,399-404) ■ — 

 The preparation of this sun-dried and salted beef is described and statistics of the 

 amount exported are given. 



Eggs and their uses as food, C. F. Langworthy ( U. S. Dept. Agr., Farmers' Bui. 

 128, pp. 31). — Eggs and their uses are described and the flavor of eggs, digestibility, 

 marketing and preservation, desiccated eggs, egg powders and egg substitutes, and 

 similar topics are (hscussed. The bulletin summarizes a considerable amount of the 

 work of the experiment stations and American and foreign investigators, on the sub- 

 jects treated of. 



Lard oil, M. Duyk {Bid. Assoc. Beige Chim., l'> {1901), No. 1, pp. 18, 7.9). —Analy- 

 sis and description of lard oil— "prime steam lard " or neutral — imported into France 

 to be used in the manufacture of oleomargarin. 



The soy bean and its products from a chemical and dietetic standpoint, A. 

 NiKiTiN ( Vestrilk. Ohsh. Hig. Svbed. i. Prakt. Med., 1900, No. 4, pp. 4o3-4<:9; <d>s. in 

 Ztsehr. Ihtersuch. Nahr. u. Genussmtl., 4 {1901), No. 1, pp. 39,40). — The author sum- 

 marizes the literature of soy bean products with especial reference to food value, 

 quoting many analyses made ])y himself and other Russian investigators. 



Manufacture of cocoanut butter in Mannheim {Sci. Amer., 84 {1901), No. 18, 

 p. 282; U. S. Consular Rpts., 66 {1901), No. 248, pp. 63, 64).— A descriptive article. 



Coffee substitutes {Proc. Agr. Hort. Soc. Madras, 1901, Apr. -June, p. .5). — A note 

 quoted from G. Watt, on the composition and use as coffee substitute of the seeds of 

 Spermacoce hispida. 



Studies of theobromin and caffein and the salts they form, T. Paul {Archiv. 

 Pharm. 239 {1901), Nos. 1, pp. 48-80; 2, pp. <?i-.W).— Studies by methods of physical 

 chemistry. 



Acetic acid in foreign countries {Spec. [U. 8.'\ Consular Rpts., 22 {1900), pt. 1, 

 pp. 83). — A summary of information received from American consuls in foreign 

 countries on the consumption, price, and importation of acetic acid as Avell as the 

 form in which it is demanded locally. 



The preservation of food, R. C. T. Evans {British Food Jour., 2 {lUOO), Nos. 19, 

 pp. 178, 179; 20, pp. 214, 215; 21, p. 245; 22, p. 278).— A general discussion. 



Nutrition investigations at the University of Illinois, H. S. Grindlev and 

 J. L. Sammis ( U. S. Dept. Agr., Office of Experiment Stations Bui. 91, pp. 7-20).— The 

 composition of a number of food materials is reported together with dietary studies 

 of a teacher's family and a boarding club of mechanics. The total food consumed 

 per man per day by the former was: Protein, 106 fat 11, and carbohydrates 445 gm. 

 and the fuel value 3,290 calories. Similar values for the latter study were: Protein 

 lis, fat 145, carbohydrates 378 gm., and fuel value 3,382 calories." The average 



