370 EXPERIMENT STATION RECORD. 



Concerning' the composition of coffee, III, K. Gorter ( Liehig's Ann. Chem., 

 372 (1910), AV>. 2. pi). 237-21/6). — The au.tlior reports a number of investigations, 

 continuing worlv previously noted (E. S. R., 20. p. 262). 



From the data reported he concludes that citric acid is present in Liberia 

 coffee beans, as is also trigonellin, and that the latter substance is identical with 

 the koffearin of Paladino. He considers that the lactic acid fermentation ob- 

 served in the fermentation of coffee is of the greatest practical importance, 

 owing to the fact that the lactic acid formed causes the slimy material in the 

 fruits to swell up and change its chai-acter so that it may be readily washed 

 away. 



The composition of coffee, K, Gorter (Bui. Dept. Agr. Indes Neerland., 

 1910, AV>. S3, pp. 25).— This work has been noted above and from a previous 

 source ( E. S. R.. 20. ].. 202). 



Manufacture of chocolate, J. Fritsch (Fabrication dii Chocolat. Paris, 

 1910, pp. VIII+3->i9, pt. 1. figs. 68). — The production, treatment, and chemical 

 and physical character of cocoa beans, the classification of cocoas, the manu- 

 facture of chocolate and chocolate goods, and related matters are considered in 

 this e.xtended handbook on cocoa and chocolate. 



A preliminary note on a new aspect of the effects of boric acid as a food 

 preservative, J. Bernstein (Brit. Med. Jour., 1910, yo. 2.572. pp. 928, 029). — 

 From studies of the inhibiting effect of boric acid on different kinds of micro- 

 organisms the following conclusions were drawn, which the author regards as 

 tentative : 



" Boric acid to the extent of 0.3 per cent (20 grains to the pound) prevents 

 objective decomposition, such as is detectable by smell. If objective putrefac- 

 tion has commenced, it inhibits further changes of this kind, possibly leading to 

 diminution in the smell. It has a marked selective activity on the various 

 organisms, inhibiting the growth of yeasts and organisms of the proteus group, 

 and i)ossibly other harmless saprophytes, though not the organisms of the coli 

 group. Hence it seems obvious that with the aid of boric acid stale meat can 

 be used for the making of sausages, and even meat that has already started 

 decomposing. If, then, to such meats Gaertner's bacillus has obtained access, it 

 will have had several days at least in which to grow, and, what is important, 

 unhindered by the prolific saprophytes." 



The author states that further experiments are in progress. 



Important points in wrapping'-paper desig'ned for use in connection with 

 foodstuffs, H. KtiiiL (Pharm. ZcntruJhaUc. 50 (1909). A'o. 52, pp. 1019-1100; 

 obs. in Chem. Ztg., 3.'/ (1910), No. 25, Repcrt., p. 101). — The author concludes 

 that no paper is satisfactory for this purpose unless it is well calendered with 

 glue or gelatin. Whether or not this is the case may be ascertained by putting a 

 drop of iron chlorid solution on one surface of the paper, allowing it to remain 

 for a short time, and then absorbing the surplus liquid with filter paper. On 

 placing a drop of tannic acid solution at the same point on the other surface of 

 the paper, a black spot will be noticeable if it is poorly calendered. Poorly 

 calendered paper readily absorbs moisture and forms an excellent medium for 

 the growth of micro-organisms. 



Report of hearings on H. R. 16925, to regulate the storage of food prod- 

 ucts in the District of Columbia (Washington : U. S. House Representatives 

 Committee on District of Columbia, 1910, pts. I~l.'i. pp. 1-279). — These docu- 

 ments, which are printed without revision for the use of the House Committee 

 on the District of Columbia, contain data gathered by the subcommittee on 

 investigation of^food storage and prices with special reference to the storage of 

 food products in the District of Columbia. 



