66 EXPERIMENT STATION RECORD. [Vol.40 



FOODS— HUMAN NUTRITION. 



The nutritive value of certain fish, J. C. Drummond (Jour. Physiol., 52 

 (1918), Xo. 2-3, pp. 95-109, figs. 8). — From feeding experiments using laboratory 

 animals as subjects the following conclusions are deduced : 



" The coagulable proteins of the muscle tissue of cod, herring, and canned 

 salmon possess a nutritive value as high as those derived from beef. 



" The so-called ' fatty ' fish, which contain considerable quantities of fat 

 distributed throughout their muscle tissue, nvay serve as valuable sources of 

 the important dietary essential, the fat-soluble 'A.' Certain fish-liver oils are 

 particularly rich in the fat-soluble accessory. 



" No appreciable amounts of the water-soluble or antineuritic factor were 

 detected in the muscle tissues of the fish examined. Small amounts were, 

 however, present in extracts prepared from the whole herring, having originated 

 in all probability from the reproductive organs, or other glandular organs. 



The milling and baking qualities of Australian wheat, P. R. Scott and 

 F. G. B. Win-slow (Jour. Dcpt. Ayr. Victoria, IS < 1917), Xo. 8, pp. J,71,-!,81, fias. 

 5). — The amount of wheat produced in New South Wales, South Australia, 

 Western Australia, and Victoria is approximately four and one-half times 

 greater than the amount required for local consumption. To regulate the quality 

 of wheat exported, the following tests are made: Determination of the amount 

 of impurities; grading into different sizes; the bushel weights of original and 

 cleaned wheat; a milling test; the gluten content; and a baking test. 



Nutritive value of whole wheat and of 85 per cent flour compared with 

 white flour, L. Lapicque and J. Chausst* (Covipt. Raul. Acad. Sci. [Paris}, 

 166 (1918), Xo. 7, pp. 300-302). — From metabolism experiments with a dog fed 

 a ration of casein, fat, and bread made from whole wheat flour, the nutritive 

 value of the whole wheat was calculated at 90 per cent of its weight of white 

 flour. In metabolism experiments on man practically no difference was found 

 in the nutritive value of white bread and of breads made from Hour containing 

 85 per cent of the grain. 



The use of limewater in the preparation of war bread. Bai.i.and (Comfit. 

 Rend. Acad. Sci. [Paris], 167 (191S), Xo. 5, pp. t98-&01).— Observations are re- 

 ported on the effects of the use of limewater in making bread from flour of BIS 

 per cent extraction. 



The author concludes that reports on the quality of the bread made with lime- 

 water are contradictory. It is often Impossible to detect the least differei 

 although with very dark flour the odor and taste appear slightly bettered by 

 the use of limewater. 



The prevention of rope in bread, L. J. Henderson {Science, n. ter., \8 

 (1918), No. t2S6, pp. 21,7, 2J,8). — It is stated that the growth of Bacillus Meteffr- 

 tericu8, which seems to be the common cause of rope in bread, can not take 

 place at a greater hydrogen ion concentration than 10" 5 N. A method of meas- 

 uring the hydrogen ion concentration of bread is outlined, which consists of 

 adding to the freshly cut surface of the loaf three or four drops of an ordinary 

 solution of methyl red (0.02 per cent in GO per cent alcohol). It' a tier flve 

 minutes the color is a full red without an orange tinge, the hydrogen Ion con- 

 centration is approximately 10" 6 N or more. If an orange tinge develops, greater 

 amounts of acid should be added to successive batches of dough until the test 

 with bread just gives the desired color. 



Wheat substitutes in war bread, Balland (Ccmpt. Rend. Acad. Bet [Paris], 

 166 (1918), Xo. 21, pp. 81,6-81,9; abs. in Chem, Aba., 12 [1918), Vo. II, p RM7).— 

 A number of substances Suitable for substitution Of wheat in war hread. includ- 

 ing the common grains, beans, soy beans, chick peas, sorghums, aud fenu g r e ek. 



