4G0 EXPEBIMEJTT STATION RECORD. [Vol.40 



which they pass in ordinary commercia] practice, and to ascertain the efflecl 

 cashing and Boaking on both the chemical oompi ad physical condltkm 



of I be oysters. 



Prom tli<- data presented the author concludes that the determination <»f 

 ammoniacal nitrogen and amino arid aitrogeo is of little value in estimating 

 the amount of decomposition which has occurred, !>ut that the latter is ■ reliable 

 Index of the amount of washing nr soaking which the ■ have received. 



A marked loss of - Ida and of ash constituents occurs on washing 



with fresh water. U - are agitated In fresh water, either by me- 



chanical means <>r by means of a Mast ..f nir. a large Increase In volume results 



in a short space of time. This Increase is believed to be due to osmotic action. 



Brend and the baking industry. H. HcD. Ai ; \. Fed, {Wo m e n 't 



Clubs) M'i'i.. n {1918), Vo. i .'. ]<;• IS tl), a general discussion of the baking 

 Industry and the nutritive value "f bread. 



The degree of bolting and food value of wheat. L I.u-n Compt. Rend. 



lead. Sot. [Paris], t65 [1917), \1S). The comparative food 



value <»i" wheat, whole wheat, and mixed Hour- ,s S «-d with particular 



erence to I reported by Snyder (E B EL, it. p. 481). The author 



recommends s "» per cent extraction as furnishing a tl«»ur of greater f< lue, 



all 1 1 1 i 1 1 u — I" in.: considered, than th unaller percentage of the 



n. 



Direct panification. M. DolEhis (I'm \<u. rt Rturtle, S {1918), Vo, 17, f$X 

 />. \ tnetbod for the utilisation of wheat for bread making without the 



customan milllns which I* said to be ••< leal and practical 



for wheat producers and for rural baker 



The metho In a preliminary cleansing «>f the wheat, followed t»y 



king it for about 12 horn- in water at BO C (122 r which 



has taken up about ~n per i~'ht of water, I- then crushed by means 



of a perforated cylinder through which the pulp, but not tin- bran, can pi 

 The pulp is then dried and osi irdlnary flour In i>«ki: 



Analyses by Leprlnce and Lecoq art- reported <»f wheat and corn products 

 obtained by this method and also of the bread made from them. 



On • ihility d.— III. Brythrodextrin in starch hydro!-. 



.i < •. Blaki {Jour. Amer. V\ ;■> {1911 ', ;•/< I '■— 



\ continuation of previous work I I 8 R 36, p. 661 I. Partbj for the purp 

 of standardizing aroylolytlc partly for the chem id] of 



amylolytlc activity, effon made to obtain pure erythrodextrln. Starch 



in one case wi d with dilute acids and - . and In another 



boiled with dilute add. 



n the results of experiments the author concludes "that boiled 

 starch • rates In at least tl protein and amylodextrln preceding 



erythramylnm and erythrodextrln In order of formation These tl 

 probably rorresi»ond with those shown by the 'roasting* process, tl 

 practical disappearance of the amylodextrin In botl I the third 



and laxlmura of t! rodextrln They also probably • >ud 



with the three vt ;i nllvnrj f march." 



The use of calcium glu in bread making, \ Ml: npl 



8( Is l Pa i uthor recommei 



the use of calcium glueosatv Instead of llmewater. as '■•• 1 ; 



and i Ire > E S i: 10 p 267), In the preparation of bread from flour ot 



per ctraction. The gl tployed are prepare* 1 tlon in the 



cold of milk of lime upon corami To 100 ^'m. of flour are nd 



the glucose tea obtained fri»m 1<*> urn of glucose at of lln 



