762 EXPERIMENT STATION RECORD. 



occur only in small amounts. It is logical to conclude, therefore, that, as 

 the fruit when green has no store of carbohydrates ujion which to <lraw, it must 

 obtain its sugars by translocation from the trunk of the trees. 



Evaporated apples, A. McGill (Lah. Inland Ret. Dept. Caivada Bui. 293 

 (1914), pp. 25). — An examination of 184 .samples of evaporated apples, pur- 

 chased in Canada, for moisture, quality, soundness, and cleanliness is rei)orted. 

 Of these, 147 samples were regarded .siitisfactory us containing not more than 

 27 per cent of water and being fairly sound and clean. Full analytical data 

 are given, together wilh definitions and recommendations for standards. 



Iron in tomatoes, C. A. Brautlecht and G. Crawford {Jour. Indus. an4 

 Engin. Chcm., 6 (1914), No. 12. pp. 1001, 1002).— The authors report analyses 

 of tomatoes for water, ash, and iron. The iron content of the tomatoes, calcu- 

 lated from the iron in the asli, averaged 0.02.3 per cent. 



The influence of glucose on the cooking temperatures of candy sirups. Amy 

 Daniels and Martha A. Troxell (Jour. Home Eton., 6 (1914), No. 5, pp. 

 Jf57-.i60). — lOxperimental data reported led to the conclusion that the tempera- 

 tures usually given for c.indy cookery must be revi.sed, as they are generally 

 intended for candies in which cane sugar is the principal constituent. When 

 glucose is used in significant quantity lower temperatures give the desired 

 results. A table is given .showing temperatures for typical candies in which 

 glucose is used. 



The influence of glucose on the cooking temperatures of candy sirups. Amy 

 Daniels (Jour. Howe Econ., 6 (1914). ^'o- ■'>■ PP- 4S2-4H4. p(j. i).— Methods of 

 determining the temperature of cane sugar alone and cane sugar with glucose 

 are given. See also the above. 



Strained honey, A. McGill (Lah. Inland Rev. Dcpt. Can-ada Bui. 289 (1914), 

 pp. 27). — Definitions of honey are given and the results reix)rted of the analysis 

 of 104 samples purchased chiefly as strained honey. One hundred fifty-nine of 

 these samjiles met the requirements of existing standards. 



Olive oil and salad oil, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 294 

 (1914)- PP- I-')). — This bulletin is a report of the analysis of 114 samples of 

 edible oil sold as salad oil or olive oil, of which S.5 were found to be genuine 

 olive oil and 29 to con.sist entirely or in part of cottonseed oil. 



The rancidity of olive oil and the oxidation of oleic acid in the presence 

 of solar light, F. Canzoneri and G. Bianchini (Ann. CJiim. Appl. [Rome], 1 

 (1914), No. 1-2, pp. 24-32). — This paper presents analytical data bearing on the 

 chemical constitution of fatty acids. 



Coffee and coffee substitutes, A. McGill (Lab. Inland Rev. Dept. Canada 

 Bui. 290 (1914), pp. 37). — The results are given of the inspection and analysis 

 of 3.39 .samples purchased as cofTee or colTee substitutes. Of these, 199 samjiles 

 were found to be genuine. The remainder consisted entirely or in part of 

 chicory and roasted cereals. 



Egg albumin in baking powder, H. L. Jackson (Jour. Indus, and Euffin. 

 Chem., 6 (1914), No. 12, pp. 998-1001). — ^This paper summarizes the results of 

 three series of comparative baking tests in which baking powders with and 

 without egg albumin were used. This work, in the opinion of the author, 

 does not show any usefulness of egg albumin in baking powder when bakings 

 are carried out under normal conditions, " and esi)ecially in the very small 

 quantity usually present, i. e., from 0.1 to 0.2 of 1 per cent. When the tempera- 

 ture of the oven Is too low for baking biscuits properly, egg albumin seems to 

 aid in producing a better biscuit. When the dough is allowed to stand several 

 hours before baking a much better biscuit is produced by the powder to which 

 egg albumin has been added." 



