FOODS HUMAN NUTRITION. 369 



fluence of the stage of maturity at wblch wheat is cut on the baking quality of 

 the flour, and the influence on wheat and flour of chemicals used in fumigating 

 mills. The materials used in the fumigation work were hydrocyanic acid 

 obtained from potassium cyanid and sulphuric acid, carbon disulphid, and sul- 

 phur funics. "The investigation is not completed, but the indications are that 

 the hydrocyanic acid does little or no harm to flour, while sulphur fumes 

 totally destroyed it for baking purposes. Carbon disulphid spoiled the flour 

 for iuunediate use, but on exposure for some months it regained its original 

 quality." 



The water content of wheat and rye flour, O. Rammstedt (Chem. Zty., 3^ 

 {Id 10), No. SO, pp. 337-339).— A summary and discussion of data with refer- 

 ence to the quality of modern milling products and the proportion of water 

 prest>nt and its estimation. 



The nutritive value of famine bread and its digestibility, S. J. Dobro- 

 SKLONSKY (Vycstnlk Obslich. Hig., Hudeb. i Prakt. Med., .'i3 (1B07), Nov., pp. 

 1717-1741; Dec, pp. 1839-190.'/; abs. in Ztschr. Vntersiwh. Nahr. u. Genussmtl., 

 19 (1910), No. 9, pp. 493, Ji9.'i). — Acorn bread and bread containing a large amount 

 of weed seeds and similar materials were included in the experimental study 

 reported. The author concludes that such foods have little nutritive value and 

 may prove injurious. 



Process of rendering bran digestible {German Patent 953,9.'i6, April 5, 1910; 

 Oper. Miller, 1.5 {1910), No. 5, p. 3'i9). — A process patented in Germany by D. 

 Finkler is described, which is designed to increase the digestibility of bran. It 

 is claimed that this is accomplislied by comminuting the bran of cereals in the 

 presence of a solution of sodium chlorid, or of sodium chlorid and lime, until the 

 cell walls of the bran are broken. 



Canned soup, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 20.'i, pp. 15). — 

 An examination was made of 150 samples of canned soup, purchased in Canada, 

 with special reference to the condition and quality of the goods. 



In 7 samples the can was distinctly corroded, while in 124 cases it was in 

 good condition. As regards soundness, 137 samples were found to be good, 

 while 11 samples were slightly unsound. " In none, liowever, had decomposition 

 proceeded far enough to be regarded as spoiled, or made dangerous in use." 



" Corrosion of the can proceeds in the first place from imperfect tinning, but 

 is naturally intensified by the acidity of the contents. In most cases the con- 

 tents are faintly acid, but generally in so slight a degree as to make quanti- 

 tative expression of the acidity ditticult and unnecessary. In 8 samples, the 

 acidity was sutticieutly marked to permit of exact determination, and was found 

 to represent percentages of acetic acid (weight in volume) varying from 0.046 to 

 0.225. Marked corrosion was noted in only one of these 8 samples (0.072 acid) 

 and slight corrosion in another (0.127). It is evident, however, that as cor- 

 rosion due to acidity proceeds, the acid is neutralized, and a fairly high acidity 

 in the fresh soup may be compatible with strict neutrality in the same sample, 

 after long keeping. In this case, iron goes into solution (with possible traces 

 of tin or lead). The discoloration complained of is usually due to solution of 

 iron, which, however, can have no poisonous effects. Lead was not found in 

 any sample; but traces of tin were noted in 4 samples. The amount was too 

 small to have any physiological significance." 



In view of a lack of standards none of the samples examined could be con- 

 sidered as being technically adulterated. 



"Buddy sap," H. A. Edson {Vermont Sta. Bui. 151, pp. .',S,3 -5 10). —This 

 work, dealing with the influence of micro-organisms on the (piality of maple 

 sirup, has been previously noted from another source (E. S. R., 23, p. 04). 



