660 EXPERIMENT STATION KECOED. 



upon the origin of the grain and also upon the method of milling. The pentosan 

 content of bread appeared to vary considerably. 



Studies of poultiT from the farm to the consumer, Maby E. Pennington 

 {U. S. Dept. Agr., Bur. Chem. Circ. 6-'f, reprint {1915), pp. 42, figs. 5).— In this 

 reprint (E. S. R., 24, p. 361) a few changes as to storage temperatures have 

 been made. 



Cured fish, P. Buttenbeeg and L. von Noijl (Ztschr. Untersuch. Nalir. u. 

 Oenussmtl., SO {1915), No. 1, pp. 1-15). — Methods are described for curing fish, 

 and the results are reported of analyses of several products cured in different 

 ways. 



Some new constituents of milk. — I, The phosphatids of milk, T. B. Osborne 

 and A. J. Wakeman {Joxir. Biol. Chem., 21 {1915), No. S, pp. 539-550).— This 

 paper describes in detail the chemical and physical properties of two phospha- 

 tids separated from milk by the authors. The experimental procedure followed 

 is described in detail. 



Human milk, A. W. Bosworth {New York State Sta. Tech. Bui. 43 {1915), 

 pp. 5; Jour. Biol. Chem., 20 {1915), No. 4, pp. 707-709).— In extension of earlier 

 work and employing methods previously described (E. S. II., 32, p. 607), an in- 

 vestigation was made of the chemical composition of human milk. 



The author states that " the high acid figures previously obtained for cow's 

 milk were due to the interference of the neutral calcium phosphate, CaHP04, 

 which is present in cow's milk but not in hximau milk." The results of this 

 study indicate that, contrary to the prevailing idea, the acidity of human milk 

 and cow's milk is practically the same, and " the practice of adding lime water 

 to modified cow's milk used for infant feeding as a means of correcting the 

 acidity is thus shown to have no foundation. . , . 



" It was found impossible to separate the calcium from the protein by any 

 mechanical means ; so we conclude that it is in chemical combination with the 

 protein. It is important to note that evidence seems to indicate that the al- 

 bumin as well as the casein is combined with calcium. This will be investi- 

 gated more carefully before any definite report is made." 



Unlike cow's milk, human milk contains no insoluble inorganic pho-sphates. 

 The following figures are given as representing the probable average composi- 

 tion of human milk: Fat, 3.3 per cent; calcium chlorid, 0.059 per cent; milk 

 sugar, 6.5 per cent; proteins combined with calcium, 1.5 per cent; mono- 

 potassium phosphate (KHlPO*), 0.069 per cent; sodium citrate (NasCeHsOr), 

 0.055 per cent; potassium citrate (KsCnHsOi), 0.103 per cent; and mono-mag- 

 nesium phosphate (MgH4P208), 0.027 per cent. 



Soy bean milk {Epicure, 21 {1914), ^o. 250, pp. 157, Jf5S).— This article 

 describes briefly the manufacture of an artificial milk from soy beans, which 

 it is claimed can be successfully used as a substitute for cow's milk. It is 

 stated that, owing to its low degree of acidity, it will keep longer than cow's 

 milk. The chemical composition of this product is given as follows: Fat, 3.5 

 per cent; casein and albumin, 3.5 per cent; carbohydrates, 4.25 per cent; salts 

 (mineral matter), 0.75 per cent; and water, 88 per cent. 



Vegetable butters {Pure Products, 10 {1914), No. 11, pp. 550, 551).— In this 

 article are described several vegetable butters which it is claimed could pos- 

 sibly be substituted for butter and lard in cooking. The varieties described are 

 Karite butter, a substance prepared from the seeds of a tree belonging to the 

 family of Sapotaceje, foiind principally in Africa and the East Indies; Illipe 

 butter, prepared from two different species of the Sapotace£e family, found 

 principally in Hindustan ; Dika butter, prepai*ed from the seeds of the Ir- 

 vingia gabonhnsis of the family of the Simaparoubia, found principally in the 



