268 



EXPERIMENT STATION RECORD. 



products, until finally only ammonia is noted. Naturally the first two stages are 

 those which are of most interest to students of nutrition. If the ammonia content 

 of any sample of meat or meat product exceeds the normal, such goods can not 

 longer be recommended, and if more than a trace of trymethylamin occurs, the meat 

 is spoiled from a chemical standpoint. In case of sausages, the skins are character- 

 ized by the early occurrence of hydrogen sulphid, indol, and skatol, as well as rela- 

 tively large amounts of amins and fatty acids. Therefore especial attention should 

 be paid to the skins of the sausage and the material immediately adjoining, a.s this 

 portion shows the first indications of decay. 



Contribution to the subject of the elementary composition and the heat of 

 combustion of the muscular tissue of different animals, A. Kohler {Ztschr. 

 Physiol. Chem., 31 {1901), No. 5-6, pp. 479-519).— -The elementary composition of 

 the heat of combustion of a number of kinds and cuts of meat are reported in detail 

 and the analytical methods followed are described. The average values for several 

 sorts of meat follow: 



Average composition of a immher of kindx and cvt^s- of meat. 



The author concludes from his observations and the work of other investigators 

 that it is not possible to extract all the fat from animal food even if the extraction is 

 long continued. 



Contribution to the examination and judging of egg pastes, A. Beythien 

 and E. Wr.vmpei.meyeh {Ztsclir. UntcrmcJi. Xahr. ii. GerinssiiilL, 4 (1901), No. 4, pp- 

 145-156) . — Method and results are given of the analyses of a number of samples of 

 egg noodles and similar goods. 



The value of potatoes as food, C. F. Langwortuy ( U. 8. Dept. Ayr-. Yearbook 



1900, pp. 337-348, Jign. 3). — The botanical structure, chemical composition, and nutri- 

 tive value of potatoes are discussed, together with the effects of cooking, flavor, and 

 other related topics. 



Food value of the sweet potato {Queensland Agr. Jour . ,7 {1901), No. 4, p- 300). — 

 A brief note quoting composition. 



The sweet potato, G. McCarthy {Bui. North Carolina State Bd. Agr., 22 {1901), 

 No. 4, pp- 33-35). — A descriptive article giving also methods of preparation for the 

 table. 



Rice cookbook, Mrs. S. A. Knapp {HouHton, Tex.: >S. F. B. Morse, 1901, pp. 1-48, 

 figs. 15, dgtits. ,J). — The food value of rice is discussed at some length, and a large 

 number of recipes given for cooking rice. 



The dietetic value of sugar, H. W. Gardner {Birtaingham: Hall & English, 



1901, pp. 15; British Med. Jour., 1901, No. 2104, pp- 1010-1013). — A general article 

 summarizing the modern views on the subject, read before the Shropshire and Mid- 

 Wales Branch of the British Medical Association. 



The crude fi.ber content of shelled cocoa, F. Filsinger {Ztschr. Oeffentl. Chem., 

 6 {1900), pp. 223-227, 471; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl, 4 {1901), 

 No. 9, pp. 400, 401). — Results of analytical studies are reported and discussed. 



Analyses of Paraguay tea, K. Dieterich {Ber. Pharm. GeselL, 11 {1901), p. 253; 

 abs. in Chem. Ztg., 25 {1901), No. 48, p. 184). — The caffein content of a sample of the 



