752 EXPEEIMENT STATION" EECOED. 



FOODS— HUMAN NUTRITION. 



Refrigerated meat, E. Peekoncito (Ann. R. Accad. Agr. Torino, 57 (1914), 

 pp. 214-217). — Information is given regarding the extent to whicli refrigerated 

 meat has been used in Europe, and especially Italy, during the years 1907 to 

 1912. 



Whey in infant feeding, A. W. Boswoeth, H. I. Bowditch and B. H. Ragle 

 (Amer. Jour. Diseases Children, 9 (1915), No. 2, pp. 120-125). — Feeding experi- 

 ments with an infant are described in which the child received an abundance 

 of fat, sugar, and protein, the whey constituents being the only variable. 



The results of these experiments are in agreement with those of other investi- 

 gators, and indicate that a ration composed of pure materials — fat, carbo- 

 hydrate, and protein — needs the addition of substances such as whey salts to 

 promote the growth of the young. The work also seems to bear out the theory 

 that creatin excretion is in some way related to growth, and to offer an explana- 

 tion of the fact that the creatin excretion of growing infants varies from 

 day to day. 



The phosphoric oxid content of maize flour, J. McCBiCE (Jour. Eyg. 

 [CambridgG], I4 (1914), No. S, pp. 395-398). — To ascertain the loss of vitamin 

 in the usual milling of maize meal or flour a number of milled samples of 

 different grades of fineness were analyzed. The vitamin loss (assumed to be 

 parallel to that of phosphoric oxid) was found considerable, though not so great 

 as that resulting from the polishing of rice. 



For experimental purposes the milling process was so altered that 96 per cent 

 of the original grain (instead of from 84 to 89 per cent) was converted into fine 

 meal passing a 30-mesh sieve. This meal was found to contain nearly as much 

 phosphoric acid as the original grain. Feeding experiments with 6,000 laborers 

 are in progress to determine the relative merits of the flours prepared ])y the 

 new and old style methods of milling. No intestinal disturbances due to the 

 use of the new type of meal have been observed thus far. 



The author concludes that " fine white meal, produced after removal of the 

 husk and a considerable proportion of the germinal portion of maize, is a de- 

 fective foodstuff which may give rise to some form of deficiency disease; by 

 grinding the maize in such a way that practically the whole of the grain is con- 

 verted into fine meal this defect is remedied." 



Atmospheric conditions in relation to bread making, J. E. Wihlfahrt 

 (Neto York: The Fleischmann Co., 1915, pp. 15, figs. 4).— This pamphlet, which 

 is intended for commercial bakers, discusses the importance of and gives hints 

 regarding the control of temperature and humidity to secure the best results in 

 baking. An inexpensive moisture generator is described, as well as some measur- 

 ing instruments. 



War bread, E. Fleurent (Compt. Rend. Acnd. Set. [Paris], 161 (1915), No. 

 3, pp. 55, 56). — The author describes a method for improving the keeping 

 quality of bread, the essential features of which are as follov.^s : 



A dough is prepared as usual, but the baking is prolonged to insure steriliza- 

 tion of the loaf. On removal from the oven the bread while still hot is wrapped 

 in two thicknesses of paper and the wrapper sealed. The wrapped bread is then 

 submitted to a second baking at a temperature of 120 to 130° C. for 15 to 20 

 minutes. It is said that bread thus prepared has been kept for a month and 

 longer in damp cellars without deterioration. 



The bread of the Kaingang Indians of Brazil, R. Lieske (Jahrb. Wiss. Bot. 

 [Pringshcim], 53 (1914), No. 4, pp. 516-526).— The author reports a bacteriologi- 

 cal and chemical examination of bread prepared by these Indians from matured 

 and unripe corn by an acid fermentation process. 



