368 EXPERIMENT STATION EECOED. 



The conclusions which were reached follow : 



"The glycogen content of beef muscle and beef liver varies from 0.1 to 0.7 

 and 0.2 to 3.8 per cent, respectively. 



" Starvation or extreme debility does not cause entire removal of glycogen 

 from the muscle or liver. 



" The glycogen of beef liver and muscle slowly decreases, but does not en- 

 tirely disappear, when kept at a temperature of 6.5° C. for over two weeks. 

 Glycogen may be present even when liver has become unfit for food. 



"Horseflesh is subject to an enzyjiiatic hydrolysis of the glycogen similar to 

 that of beef. The glycogen decreases slowly when the sample is exposed to 

 temperatures of about 20-25°. 



*' The glycogen content can not be said to offer an absolute or even approxi- 

 mate basis for distinguishing beef from horseflesh." 



The occurrence of a characteristic color in salt herring, C. Griebel (Ztschr. 

 Untersiicli. ^ahr. u. (JcnussiutJ., 19 {1910), No. 8, pp. },24-!,26. pi. 1, fig. 1).— 

 From an experimental study of the subject the author concludes that the col- 

 ored area sometimes observed in salt herring is derived from pigment in the 

 eyes of marine animals which the herring has eaten. This material becomes 

 dissolved through the agency of trimethylamin and similar bases of weak 

 alkaline reaction and imparts a reddish brown color to the stomach contents 

 and adjacent areas. 



The subject is of interest in connection with the examination of food products 

 for the presence of added coloring matter. 



rood inspection decision {U. S. Dept. Agr., Food. Insp. Decision 121, p. 1). — 

 This decision has to do with the floating of shellfish. 



" Particular attention should be paid by the growers and handlers of oysters 

 to the character of the water in which the oysters are brought to maturity or 

 floated. Where such waters are polluted it will invariably follow that the 

 oysters will also partake of this pollution and subsequent washing of the oys- 

 ters, or even floating in water which is not polluted, is likely not to cleanse 

 them of this pollution."' 



[Wheat fl.our and bread investigations], R. Harcourt {Ann. Rpt. Ontario 

 Agr. Col. and Expt. Farm, 35 {1909), pp. 66-76). — Analyses and a large number 

 of baking te.sts are summarizei^l with a number of kinds and grades of winter 

 and spring wheat grown in lOOS. 



As regards the nutritive value of bread from winter and spring wheat flours, 

 comparative tests showed that a uniform (juantity (12 oz.) of various spring 

 wheat flours produced an equal weight of bread of very similar composition, 

 while the Ontario winter wheat flour gave less bread and with from 10 to 13 

 gm. less protein, 1 gm. less fat, and from 6 to 11 gm. more carbohydrates. 

 However, when the energy value was considered there was practically no differ- 

 ence in the two sorts of bread, and so, according to the author, " we must con- 

 elude that when bread is taken in the usual way as part of a mixed diet, bread 

 from the soft wheat flour is nearly, or approximately, equal in nutritive value 

 to that ol)tained from the hard spring wheats." 



Experiments on the effect of aging upon bread making quality are also re- 

 ported, in continuation of previous work (E. S. R., 21, p. 357), and it was again 

 noticed that the percentage of wet gluten in the flour was in nearly every case 

 lower in the aged flour than in the newer flour, as were also the figures for 

 water absorption. On the other hand, the volume of the loaf and the quality 

 of the bread were much superior to that from the newer flour. 



The problem of blending hard and soft wheats is briefly considered and state- 

 ments made regarding the work which is being undertaken regarding the in- 



