POODS — HUMAN NUTBITION. 661 



Kongo region; nnd Rluscade butter, extracted from the seeds of the Myristica 

 vioschata, grown on tlie Sonda Islands. 



Changes in potatoes during drying, II. I. Watebman (Chein. Weekbl., 12 

 (1915), Xo. S, pp. 4S, 49). — Analytical data are given from which the author 

 concludes that, when dried at a moderate temperature, a part of the stai-ch of 

 potatoes is converted into sucrose. Tlie amount of sucrose present when the 

 drying was carried on at 35° C. was 3.3 per cent ; at 45° it was 2.1 per cent ; 

 and at 55°, 1.6 per cent. The increased temperature did not alter the content 

 of total or soluble nitrogen. 



Tomato conserve, P. Guarnieei (Staz. Sper. Agr, Ital., Ift (1914), No. 7, pp. 

 474-4^0). — The results are given of analyses of extracts of preserved tomatoes 

 with and without added preservative. 



A tea from Asia Minor, T. F. Hanausek (Ztschr. Untcrsuch. Xahr. u. 

 Oenussmtl, 2S (1914), No. 5, pp. 259-263, figs. 4).— This product, which la 

 described in detail, is said to resemble genuine Chinese souchong. It is pre- 

 pared from the leaves of Origanum vulgare albi/loruin and is in general use in 

 Asia Minor. 



Tin in canned foods, Ross^e and voN Morgenstekn (Ztschr. Offentl. Chem., 

 20 (1914), No. 9, pp. 171, i72).— The analytical data here reported may be 

 summarized briefiy as follows : 



Canned vegetables contain traces of tin dissolved from the container. Larger 

 amounts were found when the receptacle had been open for some time. 

 According to the authors, since the dissolved tin forms insoluble substances 

 with the vejjetables and is not redissoived by the digestive juices, the in- 

 gestion of small amounts of tin from this source is not injurious to the body. 



Methods of destroying vinegar eels, J. F. Sacheb (Chem. Ztg., SS (1914), 

 No. 99, pp. 1021, 1022; uhs. in Jour. Soc. Chem. Indus., 34 (1915), No. 4, pp. 193). — 

 Out of 25 samples of vinegar collected in retail stores, 23 were found to be 

 infested witli vinegar eels. 



It was found that they could be killed by heating the vinegar to 45° C. for 

 a few minutes and removed by filtration. Exposure to bright sunlight for 

 several hours or complete exclusion of air for several weeks was also fatal, 

 but this method is only applicable to finished vinegar as Mycodesma aceti is 

 also injured by light. If 2i to 3 gm. of calcium carbonate was added to 

 sealed bottles containing 400 cc. of vinegar the animalculae died — it was 

 thouglit from want of air. One per cent of common salt killed the organisms 

 within 24 hours and 2J per cent of sodium sulphate in 20 hours, but similar 

 quantities of potassium salts had little effect. A summary of these and other 

 tests seems to indicate that the toxic action of the sodium salts is due to the 

 presence of the sodium ion. The poisonous effect of acids is also probably 

 due to the concentration of the hydrogen ion. A concentration of 14 per cent 

 of alcohol was also fatal to the eels. 



Report of the depai'tment of food and drugs control, and weights and 

 measures for the period ending December 31, 1914 (Nevada Sta. Rpt. Dept. 

 Food and Drugs Control, and Weights and Measures, 1914, PP- 34). — ^A review 

 of the work of the department in the sanitary inspection of dairies and 

 restaurants and the chemical examination of miscellaneous samples of foods 

 and drugs, together wath the reports of local food inspectors and the depart- 

 ment of weights and measures. 



Twenty-ninth annual report of the dairy and food division (Ann. Rpt. 

 Dairy and Food Div. Ohio, 29 (1914), pp. 175, figs. 7). — This report reviews the 

 work of tlie dairy and food division for the year ended November 15, 1914. 

 This included the sanitary inspection of dairies and other establishments 

 where food is prepared, and the examination of foods and drugs. The texts 



