878 EXPERIMENT STATION RECORD. 



Observations on the digestion of proteids with, papain, L. B. Mendel and 

 F. P. Underhill (Reprint from Tram. Connecticut Acad. Arts and Sci., 11 (1901), Oct., 

 pp. 14). — In the authors' opinion the observations reported by them "indicate that 

 papain belongs to a class of enzyms which differ somewhat in type from the two 

 proteolytic enzyms that have received most careful investigation in the past, viz, 

 pepsin and trypsin. While the products of the papain digestion of proteids resemble 

 quite closely those of pepsin so far as these have been examined in detail, the enzym 

 differs from ordinary animal pepsin in that it acts readily in both neutral and alka- 

 line media. On the other hand, although papain is comparable with trypsin in 

 exerting a solvent action in fluids of various reactions, the failure to form leucin, 

 tyrosin, and tryptophan in appreciable quantities — at least under conditions in which 

 they are readily formed in large quantities by other tryptic enzyms — places it in a 

 class of its own for the present." 



Bread made from sorghum, J. Finkelstein ( Wojenna Med. Jour., 79 (1901), pp. 

 309-3.27; «?«. in Ztschr. Untermch. Nahr. u. Genussmtl., 5 (1902), No. l,p. 31). — Bread 

 made from sorghum seed was fed to soldiers from 15 to 24 days. It was not very 

 readily eaten, and in a few cases caused digestive disturbances. No definite effect 

 on the weight of the men war. observed. 



Some specimens of flour and bread from the Russian famine district, A. 

 Maurizio (Ztschr. Untersuch. Nahr. u. Genussmtl., 4 (1901), No. 22, pp. 1017-1020).— 

 Analytical data are reported. To the article are appended analyses of similar 

 materials by J. Bettels and A. Olig. 



The composition and nutritive value of Russian famine bread, Erismann 

 (Ztschr. Untersuch. Nahr. u. Genuss)nlt., 4 (1901), No. 24, pp. 1166, 1167).— The com- 

 position of a number of sorts of bread in use in Russia in times of famine was reported 

 and discussed by the author in a paper presented at the seventy-third meeting of 

 German Naturalists and Physicians at Haml)urg, September, 1901. 



The densimeter as a means of determining the value of flour for baking 

 purposes, E. Fleukext (Compt. Rend. Acad. Sci. Paris, 132 (1901), pp. 1421-1423).— 

 A method of estimating gliadin is described, which consists in determing the specific 

 gravity of an alcoholic extract of flour. An apparatus for this purpose, called a 

 gliadimeter, is described, which, according to the author, gives satisfactory results. 



Determining the quality of wheat gluten, L. Liebermann (Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 4 (1901), No. 22,j)p. 1009-1016, figs. 5).— A method of determin- 

 ing the quality of gluten by measuring its increase in volume on heating is described. 



Analyses of oat meal, B. Dyer (Analyst, 26 (1901), No. 303, pp. 153-155).— A 

 number of analyses of fine and coarse oat meal and rolled oats are reported. 



Concerning banana flour (Jour. Agr. Trop., 1 (1901), No. 5, pp. 143-145). — A 

 number of articles on this subject are briefly abstracted. Analyses of banana flour, 

 manioc flour, etc., are quoted. 



Analyses of Jamaica honey, H. H. Cousins (Jour. Jamaica Agr. Soc, 5 (1901), 

 Nos. 10, p. 407; 11, p. 450). — The composition of 3 samples of honey is reported, the 

 corrected figures appearing in the later publication. 



The composition of a number of Coniferee seeds, E. Schulze (Landtv. Vers. 

 Stal., 55 (1901), No. 4-5, pp. 267-307). — Proximate analyses are reported of the seeds 

 of Picea excelsa, Abies pectinata, Larix europvca, Pinus silvestris, P. maritima, and P. 

 cembra. Studies were also made of the constituents of the different groups. 



Alcohol as a protector of protein, R. 0. Neumann (Arch. Hyg., 41 (1901), No. 

 2, pp. 85-118, dgm. 1). — Experiments which are described and discussed in detail 

 led the author to the conclusion that alcohol may act as a protector of protein. 



A new method for measuring body temperature, F. G. Benedict and J. F. 

 Snell (Arch. Physiol. [Pfluger'\, 88 (1901), No. 9-10, pp. 492-500).— An electric ther- 

 mometer is described with which a continuous record of body temperature may be 

 obtained. According to the authors this instrument, which may be inserted for long 

 periods in the rectum, under the arm, etc., gives very accurate results. 



