FOODS — HUMAN NUTRITION, 559 



ence in the character of the const ituent.s recognized, except the size of the fat 

 globules and the flocculence of the curd. 



" The size of the fat globules would not seem to be an important factor in 

 itself, for the reason that in most all cases where an infant has failed to thrive 

 upon a particular milk and is unable to digest and retain it it is possible to 

 give the cream from such milk with satisfactory results. Furthermore, the 

 size of the fat globules in human milk range in size from the smallest found 

 in cow's milk to the largest found in cow's jnilk, and averages about midway 

 between the IIolstein-Ayrshire class and the Jersey-Guernsey class. 



" The flocculence of the curd has been claimed for some time by the advocates 

 of the Holstein and Ayrshire breeds of cows to be especially desirable for milks 

 for infant feeding. The results of the work done in connection with the 

 reactions of the proteids in the pi'esence of precipitating solutions confirm the 

 claims of these in regard to the flocculent nature of the curds and in addition 

 show that the milks of these two bi'eeds are not so easily curdled with the natu- 

 ral acid of the stomach as are those of the Jersey and the (iuernsey breeds. 



"The results of the work done on abnormal milks are not suflicient to draw 

 conclusions from, nevertheless they indicate an important line of observation. 

 It may prove possible by such reactions to determine exactly what period after 

 calving and what time at the end of the lactation period is necessary to elapse 

 before the milk of such cows is proper for food." 



Beef frozen for 18 years, G. T. Burrows {Breeder's Oaz., 66 {WW, No. 13, 

 p. JfSJf, fig. J). — Note is here made of a quarter of beef which was kept frozen 

 for 18 years, and at the end of that time showed no indication of putrefaction. 

 The fibers of the meat on microscopical examination appeared normal, and the 

 meat was consumed without any signs of digestive disturbance It is stated 

 that one reason why this meat maintained its good condition was that it had 

 not been kept in a chamber in and out of which other beef was passing. 



Growth in meat of bacilli causing' food poisoning", E. SACQufip^E {Compt. 

 Rend. Soc. Biol. [Paris], 75 {1913), No. 3.',, pp. J,90-Ji32) .—An experimental 

 study was made of the growth of organisms of the Gartner type upon the sur- 

 face of meat as well as of the rapidity with which they penetrated its interior. 

 The growth upon the surface was found to be much the more rapid. At 37° C. 

 the bacilli growth over the surface was found to have spread in 24 hours to a 

 distance of from 10 to 12 cm. from the point of infection, while under the same 

 conditions it penetrated into the interior to a depth of only 4 cm. from the point 

 of infection. 



Growth of these organisms on the surface was found to be most favorable 

 when the surrounding temperature was about 37 and when there was little 

 evaporation. On the other hand, very little development was observed when 

 the surrounding temperature was low and when there was considerable 

 evaporation. 



The identity of starches of different origin, C. Taneet {Compt. Rend. Aead. 

 Sci. [Paris], 158 {lOlIf), No. 19, pp. 1353-1356; ahs. in Chem. Zentbl, 1914, IT, 

 No. 1, p. 51). — To determine whether or not starches of different origin are 

 identical, the author determined the amounts of amylopectin and amylase pres- 

 ent in the starches preparetl from cereal grains, legumes, chestnuts, apples, 

 bananas, and potatoes. Since these constituents were present in different pro- 

 portions and showed unequal solubilities in boiling water, the author concludes 

 that starches of different origin are not of uniform composition. 



Variations in gluten, Mabchadiee and Goujon {Jour. PItarm. et Chim., 7. 

 ser., 10 {1914), A'o. 5, pp. 191-202).— The author has attempted to account for 

 the curious color changes taking plnce when flour from wheat is compounded 



