FOODS — HUMAN NUTEITION. 455 



not destroyed during the curing process, the finished product having practically 

 the .same color as tlie fresh meat. Neither is the red color destroyed on cooli- 

 iug. but rather is intonsilietl." 



The results of tliis investigation may be I)riefly suumiarized as follows: 



" The color of uncooked salted meats cured with potassium nitrate, or salt- 

 peter, is generally due, in large part at least, to tlie presence of NO-henioglobin, 

 altliougli the color of certain lands of such meats may be due in part or in 

 whole to NO-hemochromogen. 



"The NO-hemoglobin is produced by the action of the nitric oxid resulting 

 from the reduction of the saltpeter used in .salting upon the hemoglobin of the 

 meat. 



"The color of cooked salted meats cured with saltx)eter is due to the presence 

 of NO-hemochroniogen resulting from the reduction of the color of the raw 

 SKdted meat on cooking." 



A list of cited literature is appended. 



Changes in composition of peel and pulp of ripening bananas, H. C. Gore 

 (U. S. Dcpt. Agr., Jour. Agr. Research, 3 {19U), No. 3, pp. 187-203, fig. 1).— 

 Four ripening experiments are described, two of which were carried out with 

 a respiration calorimeter in cooperation with the Nutrition Investigations of 

 the Ollice of Experiment Stations and two in an especially designed constant- 

 teuir)erature humidor which is described. Measurements were made of the 

 carbon ilioxid, the water vapor and heat produced, the oxygen consumed, and 

 the variation in weight during ripening. Analyses of the green and ripened 

 fruit were carried out to determine the changes in composition. The results of 

 these experiments are summarized as follows: 



"The usual carbohydrate changes — saccharification of .starch, with formation 

 of sucrose and invert sugar, and consumption of sugars in respiration — pro- 

 ceeded with uniformity in bananas of dififerent bunches. 



" The period of most rapid respiration corresponded closely with that of most 

 rapid starch hydrolysis. 



" The quantities of ash, protein, and ether extract underwent but slight 

 changes during the rii>ening of the bananas. Pentosans decreased markedly 

 in the pulp, but remained little changed in the peel. 



"Analyses of the peel and pulp of ripening bananas showed a steady transfer 

 of water from peel to pulp during ripening." 



A bibliography is appended. 



Soluble aluminum compound?. — their occurrence in certain vegetable prod- 

 ucts, C. N. Mykks {Pub. Jlc'iHh Rpts. [U. S.], 2!) {IBlJf), No. 25, pp. 1625- 

 1629).— In connection with the investigations of the cause of pellagra, a study 

 was made of the aluminum content of a number of vegetable foods, including 

 corn and corn products, hominy, oatmeal, parsnips, carrots, and white and 

 sweet potatoes. As this aluminum is present largely in a water-soluble form, 

 the conclusion is drawn that a relatively large consumption of aluminum may 

 result in the case of a diet consisting chiefly of vegetables. The need of further 

 work along this line is emphasized. 



Syrian food products exported to United States, W. S. Hollis (Daily Cons, 

 and Trade Rpts. [U. .S'.], 77 (I'Jl^), No. 2J,3, pp. 28Jt, 285).— A number of native 

 food products are briefly described. 



Food production and requirements of various countries, N. C. Murray and 

 F. Andrews {U. 8. Dept. Agr., Farmers' Bui. 641 {1914), pp. 20-22).— A com- 

 pilation of data showing the percentages of foods imported and exported by the 

 Tnited Kingdom, France, Russia, Germany. Austria-Hungary. Belgium, Argen- 

 tina. Canada, and the United States. The figures given are based largely upon 

 data for the years 1012 and 1913. 

 84079°— No. 5—15 5 



