374 EXPERIMENT STATION RECORD, 



nature and concerns the general problem of the influence of fertilization and heredity 

 upon the development of the different members of bee colonies. 



Notes on foul brood of bees, E. Ruffy {Rev. Inrernat. ApicvJt., 23 {1901), No. 3, 

 pp. 60-61). — A Ijrief discussion of practical methods for preventing the spread of this 

 disease. 



FOODS— NUTRITION. 



The composition of jellies and jams, L. M. Tolman, L. S. Munsox, and W. D. 



BiGELow {Jour. Amcr. Cliern. Soc, 23 {1901), No. 5, pp. 347-353). — As preliminary to 

 the examination of a large number of commercial fruit preserves, a number of sam- 

 ples of fruits and of jellies and jams made from them were analyzed. The fruits 

 examined include the apple, crab apple, pear, i^each, plum, grape, orange, pineapple, 

 huckleberry, and blackberry. Determinations were made of the solids, ash, proteids, 

 and sugars. Total solids were determined by drying from 5 to 10 gm. in a large flat- 

 bottomed platinum dish at 100° for from 10 to 12 hours. The solids were charred, 

 the mass collected on a filter, exhausted with water, incinerated, and weighed. Acid 

 was determined with decinormal potassium hydroxid, using phenolphthalein as an 

 indicator, the results being reported in terms of sulphuric acid. Nitrogen was deter- 

 mined by the Gunning method. Reducing sugars were estimated by the Allihn 

 method and cane sugar calculated by the Clerget fornuila, the polarization being 

 made with a Schmidt and Haensch instrument. 



The results of these examinations are tabulated. It is stated that the fruits selected, 

 especially the apples and grapes, "were not in all cases of typical composition." 



Cane sugar was found in all the fruits examined except blackberry. In the orange, 

 peach, and pineapple it was in excess of the reducing sugar. The polarization of the 

 Damson plum indicated an excess of dextrose over levulose. The extent of inversion 

 in comparing jams and jellies varied with the amount of free organic acid and length 

 of time the product was heated. There were, however, some marked exceptions to 

 this rule. The jams and marmalades, except the crab apple products, showed a higher 

 inversion than the corresponding jellies, because of the fact that they were heated 

 for a longer time. 



The presence of tin in canned foods, J. K. Caldwell and A. E. Parkes {Brit- 

 ish Food Jour., 3 {1901), No. 29, pp. 146, 147). — The authors report the presence of 

 tin in all samples of canned fruit and vegetables which they examined. In estima- 

 ting the tin, 100 gm. of the can's contents was evaporated to dryness and the residue 

 gently charred. The residue was ground and twice extracted with warm dilute 

 hydrochloric acid. It was then treated with sulphureted hydrogen, the tin being 

 recovered as stannic oxid. The amount of tin in the canned vegetables — tomatoes 

 and beans — was 0.168 grain per pound. In the fruits — pears, jieaches, apricots, and 

 pineapples — it ranged from 0.112 to 0.885 grain per pound. The length of time the 

 articles had been canned was not known. In 2 of the samjtles very slight traces of 

 lead were found. 



Maple sirup from defoliated trees, F. W. Morse {Neiv Hampshire Sta. BuL 79, 

 p. 10) . — As shown by analyses, the sirup from the last run of sap from maple trees 

 which had been stripped of their leaves the previous summer by the forest tent cater- 

 pillar did not differ materially in composition from other "last run" maple sirup. 

 In appearance it was dark colored and clear. 



Concerning the fineness of division and solution of food when chewed, 

 J. U. Gaudexz (.4/t//. Hyg., 39 {1901), No. 3, pp. 230-257, dgm. i).— Exiieriments 

 which the author reports covered a number of common foods, including apples', liread, 

 radishes, sandwiches, eggs, cheese, meat, macaroni, potatoes, etc. Conclusions are 

 drawiT regarding the quantity ordinarily taken at a bite and the size of particles after 

 chewing food for a longer or shorter time. Results showing the size of the chewed 



