FOODS HUMAN NUTRITION. 769 



539, pp. 2; o.'il, p. I ; o-'i2, pp. 2; 5Ji3, pp. .'/; 5//.), pp. 5; 5.'f5, 5//7, p. 1 each; r)J,8, 

 pp. 2; 5 ',9, p. 1; 550, pp. 9; 551-55-',, p. 1 each; 555, pp. 3; 559-561, 563, 56-',, 

 p. 1 each; 565, pp. 2; 567, p. 1; 568, 569, pp. 2 each). — These notices of judg- 

 ment have to do with the misbranding of salad oil, tomato catsup, jam, bit- 

 ters, macax'oni, canned blueberries, sardines, spaghetti, drug products, a plas- 

 ter pad, compound jam, lemon extract, codfish strips, canned corn, blacli 

 pepper, canned tomatoes, vanilla extract, molasses, canned peas, coffee, pre- 

 serves, jelly, vinegar, and olive oil; the adulteration of oysters, eggs and egg 

 products, olive oil, flour (bleaching), evaporated apples, cloves, currants and 

 raisins, lemon extract, confectionery, olives, and coffee ; and the adulteration 

 and misbranding of vanilla extract, lemon extract, buckwheat flour, lemon oil, 

 preserves, evaporated apples, peach extract, coffee, olive oil, turpentine, spirits 

 of camphor, and canned tomatoes. 



Missouri Home Makers' Conference, edited by Ivy H. Selvidge {Mis!iouri 

 Bd. Ayr. Mo. BiiL, S (1910), No. 2, pp. 75, figs. 10, dgms. 3).— The proceedings 

 are given and the papers presented at the third annual meeting of the Missouri 

 Home JNIakers' Conference at Columbia, December, 1909. Among other papers 

 may be mentioned Planning and Furnishing the Farm Home, by Ivy H. Sel- 

 vidge; Running Water in the Country Home, by M. F. Miller; Laundry Equip- 

 ment, by Ilena Bailey ; The Cooking of Vegetables, by Nelle Nesbitt ; Planning 

 ]Meals, by Edna D. Day ; and The Relation of the Rural School to the Rural 

 Home, by Mrs. H. C. Harvey. 



The feeding of school children, J. Kaup (Die Erndhrungsverhdltnisse der 

 Volksschidl-iiidcr. Berlin, 1909, pp. 170; rev. in Hyg. Rundschau, 20 (1910), 

 No. 12, pp. 666, 667; 80s. Praxis, 19 (1910), No. 30, p. 8i//).— This publication 

 summarizes the material collected by the Central Association for the Improve- 

 ment of Social Conditions, particularly with reference to conditions in Ger- 

 many. Dietary standards are suggested. 



Feeding the school children, Jeanette van Ruypen (Cooking Cluh Mag., 12 

 (1910), No. 6, pp. 63, 6-'t). — Information is summarized regarding the efforts 

 which have been made in a number of cities to supply meals to needy school 

 children, and the importance of such work is discussed. 



Experiments on the hydrolysis of proteins by pancreatic juice, H. Mathieu 

 (Co)npt. Rend. Soc. Biol. [Paris], 68 (1910), No. 20, pp. 958-960).— Gelatin and 

 casein were used in the tests and showed differences in their resistance to di- 

 gestive clianges and the products of digestion thus yielded. The addition of 

 bicarbonate of soda seemed to stimulate the action of the pancreatic juice on 

 gelatin. 



The influence of cooking upon the tryptic digestion of meat, J. Talarico 

 (Compt. Rend. Kor. Biol. [Paris], 68 (1910), No. 19. pp. 932, 933).— A brief sum- 

 mary of the author's artificial digestion experiments is given. 



According to his conclusions, long-continued cooking of meat at 100° C di- 

 minishes the digestibility considerably. This diminution is noticeable in 1 

 minute with beef and fish flesh but not observed until after 3 or 4 minutes' cooli- 

 ing in the case of veal. The diminished digestibility disappears when the tem- 

 perature of cooking is increased, beef and fish flesh cooked at 110° having the 

 same digestibility as raw, while in the case of veal a higher temperature (140") 

 Is required for this effect to be noticeable. 



Experiments on the purin content of foods, G. Bessau (Untersuchungen 

 ilber den Gehalt der Nahrungsmittel an Purinkorpern. Inaug. Diss.. Univ. 

 Breslau. 1909, pp. 22; rev. in Zentbl. Biochem. u. Biophijx.. 10 (1910), No. 8, pp. 

 373, 37//). — The purin content of a large number of different materials was 

 determined. 



65483°— No. 8—10 6 



