172 EXPERIMENT STATION RECORD. [Vol.40 



It is stated that the acidity of the dough at the time of baking seems to be 

 the most important variable factor in bread making. Suggestions are given to 

 facilitate the use of from 20 to 25 per cent of wheat substitutes, such as the use 

 of 2 to 3 per cent of dry. powdered serum as a gluten substitute. The causes 

 of ropy bread and its prevention through the use of acid are also discussed. 



"Over the top " in baking, Mabel Cokbould (Mo. Bui. Ohio Sta., 3 (l'JIS), 

 No. 10, pp. 303-307, pj. 1). — Gluten is described and its function in bread making 

 explained. Recipes for bread, in which substitutes are used, are Included. 



Mon-dah-min, and the Red Man's world-old uses of Indian corn as food, 

 Hen-Toh (Jour. Home Ikon.. 10 {1918), No. 10, pp. ', 'i f t -.' t 51). — This includes an 

 Indian legend for the origin of corn, as well as recipes which have been in use 

 in many Indian families for generations. 



The antiscorbutic property of desiccated and cooked vegetables, M. II. 

 Givkns and B. Cohen (Jour. Biol. Chem., 36 (1918), No. 1, pp. 127-14$, fi'J- ll 

 abs. in Jour. Amer. Mel. Assoc, 11 (1918). No. 20, p. 1693). — To determine 

 whether drying at various temperatures or first cooking and then drying vege- 

 tables destroys their antiscorbutic properties, feeding experiments were con- 

 ducted on guinea pigs, using cabbage and potatoes dried under different condi- 

 tions. The animals were fed a diet known to produce scurvy and at the onset of 

 scorbutic symptoms were given small amounts of the dried vegetables. 



A small addition of raw cabbage to a BCUTvy-produclng diet \\as found to 

 prevent scurvy. Cabbage dried in a blast of air at from 40 i" 52 C. retained 

 some of iis antiscorbutic value. It is thought that a daily supplement of 1 gm. 

 of this "low dried" cabbage will prevent scurvy in the guinea pig and initiate 

 recovery from scorbutic symptoms. Cabbage was found to lose its antiscorbutic 

 power if heated in an oven for two hours at 75 to 80° and then dried at 65 t" 70° 

 for several days, or if cooked for 30 minutes and then dried for two days at 

 05 to 70°. Potatoes cooked and then dried for two days at Go to 70 were found 

 to possess no antiscorbutic value. 



It is claimed that the experiments also indicate thai roughage is not the 

 determining factor in the course of BCUrvy in guinea pips, and that they con- 

 firm the conclusion of Cohen and Mendel (!•:. S. R., .".'.i, p. 770) that the anti- 

 scorbutic property is not Identical with the so-called fat- and water-soluble 

 dietary essentials at present recognized. 



The dietary properties of the potato. B. V. McCou.vm. Nina SlMHOKDS, 

 and II. T. Pabsons (Jour. Biol, el" >».. 86 ( t918), No. 1. pp. 191-210. figs. 7 : «l>s. 

 in Jour. Amer. \hd. Assoc, 71 (1918), No. SO, i>. 1694; Chem. Abt., 12 {1918), 

 No. 23. pp. 2605, 2606). — A biological study is reported of the properties of the 

 potato as a food t'"r the young rat during the growing period. 



The results indicate that, in respect to growth, the dietary properties of the 

 potato closely resemble those of the cereal grains, the first limiting factor being 

 the relative shortage of calcium, sodium, and chlorin. The content of the fat- 

 soluble A is too low for optimum nutrition, and the biological value of the nitro- 

 gen seems to be no greater than that of the cereal grains. This i- in marked 

 contrast with the conclusions of Rose and Cooper (E. S. R., 38, p. 507) as to the 

 value of the potato nitrogen for maintenance in the adult. 



In accounting for the discrepancy between the apparent values of the nitrogen 

 of the potato for maintenance as contrasted with growth, the authors suggest 

 the possibility of the improvement of proteins of low biological value "through 

 the reutilization of the unused quota of amino acids which remain after the 

 draft bj ceil ain glandular tissues upon the list of these circulating in the body 

 fluids. It is possible that the protein of the potato may fulfill these conditions 

 and. therefore, actually be of decidedly greater value for maintenance as eon- 



