564 EXPERIMENT STATION RECORD. 



FOODS— HUMAN NUTRITION. 



Composition of the grain, flour, and milling offals of four varieties of 

 wheat, H. Hunter {Dept. Agr. and Tech. Instr., Ireland Jour., 15 (1915), No. 3, 

 pp. 550-562). — ^Analytical data are reported regarding the composition of the 

 grain, flour, and various milling by-products of Red Fife, Square Head Master, 

 White Queen, and White Stand Up wheats. From the results obtained it is 

 concluded that the differences in composition of these four wheats are the direct 

 cause of differences in the flours and offals obtained in milling. 



Durum wheat as a substitute for other varieties of grain in bread making, 

 A. Caselli (Agr. Colon. [Italy'\, 9 (1915), No. Jf-5, pp. 2i7-227).— Analyses and 

 baking tests reiwrted of flours made from durum wheat and other grains indi- 

 cate that this variety of wheat is very satisfactory for bread making. 



The chemical composition of some corn-meal products and the digestibility 

 of protein, Rammstedt (Arch. Hyg., 81 (1913), No. 6, pp. 286-306; abs. in Eyg. 

 Rundschau, 25 (1915), No. 3, p. 108). — The results of a number of analyses are 

 reported comprisuig the chemical composition of corn, wheat, and rye flours. 

 Values are also given for the digestibility of the protein content of flours pre- 

 pared from peas, lentils, beans, corn, wheat, buckwheat, and rye, as determined 

 by artificial digestion at from 3S to 40° C, for 24 hours, with a pepsin-hydro- 

 chloric acid solution. 



The chemistry of rice polishings, H. Feasee and A. T. Stanton (Lancet 

 [London], 1915, I, No. 20, pp. 1021, 1022). — The experimental data previously 

 reported (E. S. R., 31, p. 555) are reviewed in the light of recent investigations 

 by other workers. 



On the nature of the sugars found in the tubers of sweet potatoes, K. 

 MiYAKE (Jour. Biol. Chem., 21 (1915), No. 2, pp. 503-506).— An analytical study 

 of the nature of the sugars in the sweet potato is summarized as follows : 



" Sugar of the sweet potato tubers is made up of both reducing and non- 

 reducing sugar. The reducing sugar consists of both glucose and fructose, while 

 the nonreducing sugar is sucrose. The presence of pentose, galactose, and 

 mannose molecules is excluded. The presence of malto.se is also excluded." 



On the nuclein bases found in the shoots of Aralia cordata, K. Miyake 

 (Jour. Biol. Chem., 21 (1915), No. 2, pp. 507-509) .—The results are reported of 

 a study of the chemical nature of the nuclein bases found in the shoots of 

 Aralia cordata. The presence of guanin and xauthin was detected; adenin 

 and hypoxanthin were not found present. 



Are the hardened fats suitable food for man? P. O. SiJssMANN (Arch. Hyg., 

 84 (1915), No. 2-3, pp. 121-145). — Results are reported of the analysis of a 

 number of samples of hardened sesame, peanut, and cotton-seed oils, which 

 were found to contain from 1 to 1.1 mg., 1.6 to 6.3 mg., and 0.07 to 0.4 mg. of 

 nickel per kilogram of fat, respectively. Larger amounts of iron were de- 

 tected, but these were regarded as having no hygienic significance. 



In a series of feeding experiments with dogs as much as 0.75 per cent of the 

 body weight of hardened fat was eaten daily without noticeable disturbances. 

 The author concludes that the amount of nickel present in the hardened fat is 

 too small to produce any ill effects, and that these fats are in every way suitable 

 for human food. 



Does butter fat contain nitrogen and phosphorus? T. B. Osborne and A. J. 

 Wakeman (Jour. Biol. Chem., 21 (1915), No. 1, pp. 91-94). — A more or less 

 controversial article, which presents further analytical data in support of the 

 contention that the growth-stimulating properties of butter fat are not due to 

 the presence of nitrogen or phosphorus. Earlier work has been noted (E. S. R., 

 33, p. 262). 



