FOODS NUTEITION. 577 



silk took place under a clear violet-purple glass, and minim am production under a 

 ])ale blue. The influence of different rays of light upon the determination of sex 

 was somewhat marked. Thi> numl)er of females was reduced to 40 per cent under 

 clear blue glass. 



FOODS— NUTRITION. 



On the so-called gluten and diabetic foods of commerce, II. C. Sherman and 

 E. M. Burr {Reprinted from New York Med. Jour., 1901, Oct., pp. 8). — A number of 

 commercial gluten foods were examined. Such goods are frequently recommended 

 as food for diabetics, and it is usually claimed by the manufacturers that they contain 

 only a small amount of carbohj'drates. 



"Of the 11 samples examined, which are believed to fairly represent the so-called 

 glutens generally found on the market, not half are noticeal)ly higher in protein 

 or lower in carb(jhydrates than ordinary whole wheat, or Graham flour, and many 

 are scarcely better than ordinary white flour or bread. Only 3 samples show any 

 really material increase in the jiroportion of gluten, and all of these contain at 

 least three-fourths as much carbohydrate as ordinary leaker's flour. The best sample 

 examined contained twice as much carbohydrate as protein. . . . " [Products con- 

 taining much less carbohydrates in proportion to protein are on sale in England, 

 and] there can be no doubt that equally good products will be offered by American 

 manufacturers whenever they are seriously demanded. The sale under the name 

 ' gluten ' of such breadstuffs as those here described is certainly a most serious imposi- 

 tion upon both physicians and patients." 



Analyses of miscellaneous food materials, C. D. Woods and L. H. Merrill 

 {Mat III' Stu. Bid. 75, pp. 8fi-llJ). — Analyses are reported of the eggs of turkeys, geese, 

 ducks, and guinea fowls, several samples of desiccated eggs, egg substitutes, prepared 

 pancake flours, pea flour, gluten foods, condensed foods or emergency rations, acorns, 

 Italian chestnuts, malted nuts, and 3 tropical fruits, namely, alligator pear, rosella 

 or Jamaica sorrel, and Surinam cherry. 



Analysesof buffalo butter, sheep butter, lard, and walnut oil from Bulgaria, 

 N. Petkow {Ztschr. Unter.mch. Nahr. u. Gerammtl., 4 {1901), No. 18, pp. 826-838). — 

 Analyses made at the Government Laboratory in Sofia, are reported. 



Analysis of banana flour, H. H. Cousins {Jour Jamaica Agr. Soc, 5 {1901), No. 

 8, ]>. .)?.?). — The analysis of a flour of local manufacture is reported. 



Fruits, nuts, and vegetables, A. Broadbent {Manchester, England: Author, 

 1900, pp. 103). — The nutritive value of a considerable number of fruits, nuts, and veg- 

 etables is discussed, as well as the medicinal properties attributed to many of them. 



Concerning the composition of certain fruit juices which are used in the 

 preparation of confectionery, sirups, etc., Tkuchon and Martin-Claude {Ann. 

 Chim. Anahjl., G {1901), pp. 85-89; Jour. Pharni. et Chim., G. ser., IS {1901), pp. 

 171-176; abs. in Ztschr. Ihtersuch. Narh. u. Geimssintl, 4 {1901), No. 15, pp. 703, 

 704). — A chenncal study of the composition of the juice of cherries, strawberries, 

 raspberries, currants, peaches, pears, quinces, and apples. 



Glycerin content of dried fruits containing sugar, A. Schmid {Jahresber. 

 C'hem. Uiitersucli. Lab. Augsburg, 1901, j}. IG; abs. in Ztschr. Untersuch. Nahr. u. 

 (ienussmtl., 4 {1901), No. 15, p. 702). — After keeping for a time, apparently owing to 

 fermentation, glycerin is found in different dried fruits, such as plums, apricots, and 

 cherries, the amount l)eing dependent upon the age of the fruit. Dried plums, 2 

 years old, contained 0.18 per cent glycerin. Alcohol was not found, though an 

 abundance of compounds re.sembling aldehydes was present. 



Deterioration of artificial foods, C. II. La Wall {Amer. Jour. Pharm., 73 

 {1901) , No. 10, pp. 477-481). — The clianges brought about in food products by fermen- 

 tation, putrefaction, and oxidation are spoken of, as well as deterioration due to the 

 absorption of odors. 



