762 EXPERIMENT STATION RECORD. [Vol. 40 



been previously noted from another source (E. S. R., 39, p. 468). Other factors 

 noted are the diastatic enzyms and the specific electrical conductivity of 

 aqueous extract of flour. The latter factor is considered of importance in a 

 consideration of the baking quality of the flour. 



The baking- qualities of flour (Washington Sta. Bui. 153 (1919), pp. 12-1',).— 

 Studies are reported of the effect upon the baking quality of flour of the addi- 

 tion of electrolytes, the substitution of a part of the wheat flour by other 

 cereal flours, and the physical properties of gluten. 



The patented preparation Arkady Yeast Food showed beneficial effects with 

 some flours but not with others. The wheat substitutes studied were flours 

 made from oats, barley, rice, yellow and white corn, apples, alfalfa, and soy 

 beans. A particular study was made of held peas and soy-bean cake, owing 

 to their higher protein and lower starch content than most cereals. It was 

 found that the volume of the loaf could be held to the size obtained from the 

 use of wheat flour alone if not more than 10 per cent of the substitute flour 

 was used. With larger amounts of the substitute, the volume of the loaf was 

 in general inversely proportional to the amount of substitute. The flavor of 

 the pea flour bread was said to be very good and Its color an unobjectionable 

 green. Soy bean flour bread had a less pleasant taste and a yellowish color. 

 Apple flour imparted an acrid taste and brown color to the bread. Bread made 

 with alfalfa Hour tasted of weeds and had an objectionable color. 



The physical properties of gluten were thought to be determined to a large 

 extent by differences in chemical composition, possibly due to environmental 

 factors. 



Cereals in the diet, M. F. Hkm;y (ComeU Reading Course for Farm Home, 

 117 (mis), ///». 87 52, figs. -J). — Cereals as sources of energy, protein, Inorganic 

 elements (lime, phosphorus, and iron), and body regulating substances (cel- 

 lulose and vitamins) are discussed. 



The dietary properties of the pea (Vicia sativa). E. V. McCoiXUM, N. SlM- 

 M0ND8, and II. T. PAB80NS (Jour. Biol. Clum.. 37 (1919), Xo. 2, pp. 2S7-301, 

 figs. 8). — This paper contains a report of the dietary properties of the common 

 pea and the supplementary relationships between the proteins of the pes and 

 casein, zein, and Lactalbumln, respectively, as determined by the usual feeding 

 experiments with young rats. 



The proteins of the pea were found to be of poor quality when fed as the 

 sole source of nitrogen. The deficiencies were supplemented by casein and zein 

 but not by gelatin or lactalbumln. This is thought to indicate that the limiting 

 amino acid in the pea is neither tryptophan, lysin, nor cystin. From the fail- 

 ure of lactalbumln as a supplement, the authors conclude that it is a poorly 

 constituted or Incomplete protein, and that the excellent results obtained with 

 it by Osborne and Mendel < K. S. R., l\7, p. 864) were due to the high propor- 

 tion of nitrogen derived from protein-free milk which served to supplement 

 the lactalbumln with respect to some as yet undetermined cleavage product. 



The pea was found to be fairly rich in fat-soluble A and to have a shortage 

 of calcium, sodium, and chlorin. With peas as a sole source of water-soluble 

 B, the limiting values of growth were found to lie somewhere between B and 

 25 per cent of the Pood mixture. Contrary to results obtained with navy 

 beans (E. S. R., :',7, p. 168), no serious injury appears to result to rats from 

 the feeding of a liberal amount of pons over a long period of time. 



The antiscorbutic property of vegetables. — I, An experimental study of 

 raw and dried tomatoes, M. H. ("Jivkns and II. B. BfcGLUOAQI [Jow. Biol. 

 Chem., 37 (1919), A T o. 2, pp. 253-269, figs. 6).— This is the first of a set* 

 studies planned to determine the antiscorbutic potency of different f K the 



