354 EXPERIMENT STATION RECORD. 



preparation for the market, their paclsing, preservation and shipment, their 

 composition, food and dietetic value, and their use by people of various coun- 

 tries. The food products treated are cereals and cereal products, sugar and 

 other saccharin substances, vegetables, fruits, berries, animal and vegetable 

 fats and oils, nuts and nut products, meat and meat products, fish, eggs and 

 their products, milk and dairy products, spices, and beverages, both alcoholic 

 and nonintoxicating. 



Meat purchasing a science, A. J. Cuff {[Portland, Oreg.], 1914, pp. 64, 

 pis. 6). — This little book, which is designed especially for the use of house- 

 keepers, includes a description of the different cuts of beef, pork, veal, and 

 lamb, and a discussion of the best vp^ay in which each cut may be utilized in 

 the home. Several suggestions regarding selecting and cooking meat, together 

 with a few recipes, are also given. 



The dearness of meat, F. Ortt (Het Dure Vleesch. lUtrecht], 1913, pp. 16). — 

 A summary and digest of data, in which the author expresses the opinion that 

 although protein is indispensable for maintenance and growth, meat in the 

 diet may be to a great extent supplemented by other sources of protein. Con- 

 siderable emphasis is laid upon the necessity for stimulating the appetite 

 through the preparation of appetizing meat substitutes. 



The changes in thei character of fats during the process of cooking, 

 Helen Masters and H. L. Smith (Analyst, 39 (1914), No. 461, pp. 347-350).— 

 From a study of the analytical constants of cotton-seed oil and butter fat. 

 both before and after being cooked with flour, the authors conclude that very 

 little change takes place in the fats during cooking except in the case of very 

 thin or considerably overcooked pastries. A slight oxidation of the fats 

 occurred. A decrease in the iodin value and an increase in the refractive 

 index and acidity were also noted. 



Changes taking place during baking — chemical composition of bread, 

 H. Kalning and A. Schleimeb (Ztschr. Gesam. Getreidew., 6 {1914), No. 7, 

 pp. 137-143). — The authors report the results of analyses of a large number of 

 samples of wheat and rye bread, which tend to show that the bread contains a 

 smaller percentage of starch and a greater percentage of sugar than were 

 originally present in the flour. The principal difference between the crumb and 

 crust consists of a change in carbohydrates. At high temperatures the starch 

 in the crust is more completely changed to dextrin. 



The effect of bread wrapping on the chemical composition of the loaf, 

 H. E. Barnard and H. E. Bishop (Amer. Food Jour., 9 {1914), ^'o. 8, pp. 367- 

 376, figs. 14). — The authors studied the composition of wrapped and unwrapped 

 bread. 



To establish a standard for the composition of freshly baked bread a number 

 of loaves of the regular brands from the daily baking of the local bakeries were 

 analyzed within three or four hours after baking. Analyses were also secured 

 of loaves from the same baking, some having remained unwrapped for periods of 

 one to six days, and others having been wrapped for periods of one to five days. 

 Determinations were made of moisture, ash, protein, total solids, soluble solids, 

 starch, soluble carbohydrates, acidity, and lactic acid. The following varieties 

 were included in the study — straight dough pan bread, straight dough rye 

 bread, sponge dough rye bread, straight dough Vienna hearth bread, and Bohe- 

 mian sponge rye bread. The technique is described in detail, and full analytical 

 data are shown. The following conclusions are drawn : 



The wrapping of bread in either semiporous waxed or paraffin paper pre- 

 vents the escape of moisture and tends to preserve the colloidal condition and 

 physico-chemical equilibrium, the destruction of which has been shown by other 

 workers to produce staleness. 



