

558 EXPERIMENT STATION RECORD. [Vol.40 



Gelatin, however, contains about 17.0 per cent of nitrogen while gulaman dagat 

 contains less than 1 per cent. It is equally low in all other nutritive substam 

 and can be used as a substitute for gelatin only when the physical properties 

 of gelatin are important. Owing to its low crushing pressure it is unsuitable for 

 use in bacteriological work. 



Egg substitutes and so-called egg savers. C. II. La Waul (I'rnn. Drpt. Ayr. 

 Bui. 314 (1918). pp. 1-18). — Descriptions and analyst's of 42 egg substitutes 

 and so-called epg savers are given. Their composition was found in do way to 

 resemble that of egg, most of them being composed chiefly of cornstarch or 

 other starches, artificially colored. 



Analytical data in regard to Argentine honey. A. O. Raffaei.li (An, S'nr. 

 Quim. Argentina, t> (1918), V\ pp. ■ I i2'.>-',',1 >.- -Physical and chemical au 



alysps of 90 samples of honey are reported and discussed. 



Adulteration of yerba mate. O. D. GraOLA < \n. Boc. Rural Argentina. M 

 (/.'</?>. No. 9. pp. 692 105; 52 (1911 . 1. p;» ; .?. pp. 10% tlO, ftp*. 



I. This article Includes a Bummary of Information in regard to the charac- 

 teristics of yerba mate* and other plants which can be osed as substitutes or 

 adulterants, and a review of chemical and histological Investigations for the 

 purpose of detecting adulteration. 



The author concludes that at present there does !'• a complete method 



of easy and rapid application for determining the purity of yerba mate, that 

 consequently the consumer should be protected by legislation controlling the 

 substances to be used as substitutes, and thai such mixtures or substitut 

 Bhould be plainly labeled, a strlcl supervision of the preparation of yerba mate 

 is also recommended. 



Jelly making with sugar savers. I>. W. ADAKS nn<l El roar. Hnwr 



Frnn., 10 (1918), V". //. pp. 50 Prom the results of exjvriments. the 



authors conclude thai honey, glucose, corn sirup, sorghum, or com sugar may 

 be used in jelly to replace part «ir all of the sugar. The substitution which is 



recommended, however, ; - BO per cent Although the sweetening powers of the 



various sirups vary, all of them are said to produce acceptable jellies. 



Kitchen tests for pectin in jelly making. M. C. DeRTOH (Jour. (Fonts F.rnv., 

 io (1918), No. ii. pa 520, 521). The author d es a pectin teal in which 



one-half teaspoon of BUgar and one-fourth teaspoon of Epsom salts are added to 



one teaspoon of the fruit juice and stirred until dissolved. If the juice js ,■ 



0d jellying juice the mixture will set Into a jelly within five minutes. The 



test has proved more or less satisfactory with apple, crab apple, plum, quln 

 and cranberry jut- 



The effect of heat on the spores of Bacillus botulinus. — I, Its bearing on 

 home canning methods. <J. S. BUBKE {J OUT. Imer. \f>-i. IMOC, 7f (1919), ! 

 2. pp. 88-92). —Experiments to determine the effect "f beat on the spores of 



/?. botulinus are reported, from which the following conclusions are drawn: 



Free spores of ft. botulinus grown in either broth or brain cultures are highly 

 resistant to beat, particularly those grown in brain cultures. Exposure of the 



spores to a temperature of 100' C. or more inhibits the development of the 

 spores, SO that the Incubation time Is very much increased, but resistant spores 

 will survive in boiling liquid for three hours or more. 



In applying the results to the various canning methods, the author conclude* 

 that the methods of canning by boiling the fruit or vegetables in an open kettle 

 and scaling in clean jars, by the cold-pack (one-period) method, and by fra. 

 tional sterilization on three successive days can not be relied upon to destroy 

 the more resistant strains of /?. botulinus, and that consequently pressure can 

 nine with a comparatively long sterilization period is the only method of sterili- 

 zation that at present can be considered safe. 



