1!"10] 



FOODS — HUMAN NUTRITION. 



763 



effect of preparation and preservation on these foods, etc. Tn the present 

 study, raw and dried tomatoes were used as the antiscorbutic agent The 

 tomatoes were dried In a special apparatus which allows of temperature con- 

 trol within .V c. or less at all times bj means of a aeries of electric coils 

 placed between the sections «>t' drawers In which the produd is being dried. 



The volume <>f air is so controlled as to he always the same. The details of 

 the drier are illustrated by a diagram. 



Tli,- basal ration was a dried product containing soy bean Hour, milk, yeast, 

 paper pulp, sodium chlorid, and calcium lactate. This was proved to be ade- 

 quate for the rat and the pigeon hut to produce scurvy in the guinea pig. A 

 small dally addition (10 gm.) <»f fresh tomato to tins diet was auffldent to 

 prevent and to cure the disease. Haw tomatoes dried in a blast of air at 

 either a low temperature (35 to 40°) or a high temperature I "» to <J0° ) were 

 found to retain a significant amount of their antiscorbutic potency, as a daily 

 supplement of 1 gm. was sufficient to protect guinea pigs form scurvy. The low- 

 drled tomatoes were still effective as antiscorbutic agents 80 days and the high- 

 dried DO days after drying. 



The authors state that their experiments confirm the conclusions of Chick, 

 Hume, and Skelton (E. S. it., 40, p. 21-2) that guinea pig scurvy is due to the 

 deficiency in the diet of a specific accessory substance, and of Cohen and Mendal 

 (E. s. EL, '«, p. 770) that roughage is not the determining factor. 



Our local foods, their production and use, YY. G. I'ki.i man and R. O. Wil- 

 liams {Trinidad: I>< i>t. Ayr. Trinidad and Tobago, 1918, pp. 2',).— Directions 

 for planting yams, sweet potatoes, tannias, dasheens, eddoes, cassava, arti- 

 chokes, beans, pigeon peas, and other common vegetables are given. Sugges- 

 tions for the use and recipes for the preparation of these vegetables and some 

 of the local fruits are included. 



Studies on the composition and nutritive value of some subtropical fruits, 

 M. E. Jaffa and V. W. Albro (Ann. Bpt. CaL Avocado Assoc, 1017, pp. 85- 

 01). — The results of various chemical analyses of the avocado, sapote, guava, 

 feijoa, and several cacti are tabulated as follows ; 



Composition of carious subtropical fruits. 



Kind of fruit. 



I.emon puava 



Strawberry guava 



Sapotcs 



Do 



Feijoa 



Do 



Cacti (8 analyse 

 Avocado (28 analyses; 



Water. 



Per cent. 

 84.00 

 79. 42 

 72.64 

 74.74 

 84.86 

 83. S7 

 B8.02 

 69.16 



Protein. 



Per cent. 

 0.76 

 ,88 

 .64 

 .87 

 ,83 



1.02 



.78 

 2.08 



Fat. 



Per cent. 

 0.95 



.SI) 



.46 

 .55 

 .24 

 .05 



.07 

 20. 10 



Carbo- 

 hydrate 

 (by dif- 

 ference). 



Per cent. 



8.05 



11.55 



21.75 

 9.97 



11. 10 



12. Hi 

 7. 10 



Fiber. 



Per cent. 

 5.57 

 6.5S 

 L28 

 1.62 

 3.55 

 3. 45 

 .26 



Ash. 



Per cent. 

 0.67 

 .77 

 . II 

 .47 

 .56 

 . I'. 

 .43 

 1.26 



Attention is called to the high percentage of oil in the avocado, the digesti- 

 bility of which has been found to be equal to that Of other oils. The use of 

 avocado pulp as a butter substitute is suggested as a conservation measure. 



Investigation of fruit juices. F. Haktf.i. and J. Smi.mnc (Ztschr. I'nti rsmh. 

 Nahr. v. Qemuamtl., 35 (1918), No. it. pp. f37- W*).— Tables are given showing 

 the composition of raspberry juices prepared by different methods. According 

 to the figures given, the freshly pressed juice contains a larger amount of 

 nitrogen and phosphoric acid than the fermented juices. More phosphoric 



