668 EXPERIMENT STATION RECORD. 



of the lessened digestibility of the gluten of such flour, and possibly also 

 because of the presence of definitely toxic substances, although these, it must 

 be admitted, are present, even in overtreated flour, in only minute amounts. ■ 



" Independently of these factors, also, the bleaching process may produce 

 harmful results on account of the presence in flour bleached by such processes 

 of small amounts of the nitrites. This action is exerted in two ways — by a 

 decrease in the rate of protein digestion and by changing other medicinal sub- 

 stances which may be taken at the same time into markedly toxic agents, or 

 by decreasing their normal action, or possibly through the chemical change, 

 altering entirely their therapeutic effects. 



" That the nitrites may enter the stomach from other sources does not alter 

 the fact that they act thus deleteriously, and that their ingestion should 

 be decreased as much as possible and, when other drugs are given, as absolutely 

 as possible." 



The digestibility of unbleached and of bleached flour, J, T. Willard and 

 C. A. A. Utt (Bui. Kans. Bd. Health, 6 {1910), Xo. 6, pp. U8^15Jt).—\ sum- 

 mary of two series of experiments and detailed report of a third are given, the 

 last including digestion by pepsin, by pancreatin, by a commercial diastase, and 

 by saliva, 94 tests in all, made in duplicate. 



" In no case has a comparison of the results shown any appreciable difference 

 between bleached flour and the corresponding unbleached sample. In view of 

 the uniformity of these results the conclusion seems unavoidable that flour 

 bleached to the extent that our samples were is not altered in respect to rate of 

 digestion." 



The heat of flour, J. T. Kelly {Austral. Baker, IJf {1910), No. 3, p. 25).— 

 Experiments with flour indicate that it has high latent heat. 



Deterioration of Indian corn and its character, B. Gosio {Ann. Agr. [Italyl, 

 1909, Xo. 261. pp. 38. pis. 2.J). — This is an experimental study of the deteriora- 

 tion of corn meal, particularly by mold, and its possible relation to pellagra. 



Statistics of the Swiss honey industry, H. Spuhler and A. Bertschingee 

 {Schiceiz. Bicnen Ztg., n. ser., 33 {1910), No. 7, pp. 309-323).— Statistical data 

 are summarized. 



The value of fruit as food for man, M. Rubner {Deut. ObstMv Ztg., 1910, 

 No. 16-19, pp. 2't0-247). — The nutritive value of fruit, its importance from an 

 economic standpoint, and related questions are considered in this summary of 

 data on fruit and its use in the diet. 



Edible wild plants of Nova Scotia, W. H. Brest {Proc. and Trans. Nova 

 Seotian Inst. 8ci., 11 {190^-5), No. 3, pp. 381-Jtl6). — This is a popular descrip- 

 tion of plants which have little commercial value, but which may be used for 

 food in case of necessity. 



Food analyses, C. F. Juritz {Rpt. Senior Anal., Cape Good Hope, 1909, pp. 

 ]3Jf-l.'/6). — This reports analyses of milk, cream, butter, milk powder, and mis- 

 cellaneous foods and beverages. 



[Analyses of miscellaneous food products], E. H. S. Bailey and H. L. 

 J.^CKSON {Bui. Z<:ans. Bd. Health, 6 {1910), No. 5, pp. 1 1 6-1 2 Jf).— This contains 

 analyses of samples of baking powders, milk, and other food products. 



The Italian law relating to animal foods, E. C^sari {Hijg. Viande et Lait, 

 Jf {1910), No. 7, pp. 365-37.5). — This is a discussion of the Italian law, and it is 

 noted that the chief merit of the law is that it applies to all foods. 



Nutrition and foodstuffs, H. Bischoff {Erndhrung und Nahrungsmittel. 

 Leipsic, 1910, pp. 120, figs. Jf). — A brief and popular discussion of theories of 

 nutrition, characteristics of the principal foodstuffs, and similar topics. 



Food and feeding {Brit. Med. Jour., 1910, Nos. 2563, pp. 388-390; 2564, PP- 

 /f53, 45-^ ) . — This is a brief exposition of some of the recent theories of human 



