468 EXPERIMENT STATION RECORD. [Vol.87 



temperatures. Accordingly, further experiments with rats were made on the 

 nutritive properties of heated foods. In some instances the ration consi-sted 

 of corn and In others of corn and egg white, a salt mixture being added to 

 the diet to compensate for the mineral deficiencies of maize. The heating 

 process was continued for six hours at 30 lbs. pressure. 



It was found that heating the egg white had little or no effect, but in every 

 case where corn was heated the diet was inadequate in some respect and the 

 animals were unable to maintain body weight. It was suggested that some 

 factor other than that of food accessories was altered, and to investigate this 

 point a comparatively pure protein, egg white, was heated in an autoclave for 

 six hours at 30 lbs. pressure. This was dried and combined with protein-free 

 milk, butter, starch, and agar in such proportions that the protein formed 

 about 9 per cent of the ration. " This diet did not permit maximum growth, 

 and po.ssibly these rats grew somewhat more slowly than other animals re- 

 ceiving a similar ration in which the protein had not been heated. Evidently, 

 however, the nutritive value of the protein had not been seriously impaired. " 



Similar experiments with casein in the ration instead of egg white were car- 

 ried out, the casein being heated for two hours, but at different pressures, 

 namely, 15, 30, and 45 lbs., while unhealed casein was given to <)ne lot of con- 

 trol animals. In these rations protein formetl approximately 12 per cent. 

 " In all cases animals of the same sex grew at approximately the .same rate, 

 indicating that the nutritive value of the casein had not been materially lowered 

 by the high temperature. . . . 



" The heating pnxess dt'scribed in this paper does not materially lower the 

 nutritional value of protein. It Is suggosttxl that one or more of the so-called 

 food 'accessories' may be injured by high temperatures." 



Bread making, Mat C. McDonau) (A'. Dak. Agr. Col Ext. Rul. 7 (l'J^^. pp. 

 16, figs. 4). — This bulletin discusses the ingredients used in bread making and 

 describes the proces.ses of mixing, rising, and baking. Recipes are given for 

 making different kinds of breads. 



The proteins of the peanut, Arachis hypogaea, C. O. John.s and D. B. Jones 

 (Proc. Nat. Acad. Sci.. S (1917), No. S, pp. ,^65-^69). — Two globulins, aracliin 

 and conarachin, together with a trace of albumin, have been isolated by the 

 authors from the peanut. The greate.st difference between the two globulins 

 is in the percentage of sulphur, conarachin containing nearly three times as 

 much as arachin. Both equivalents are characterize*! by a high percentage of 

 basic nitrogen. 



T\\e article also discusses briefly the nutritive value of the peanut and 

 especially the question of supplementing wheat and corn with peanut meals. 



[Bacteriological examination of milk, ice, oysters, ice cream, and catsup], 

 W. R. Stokes {Ann. Rpt. lid. Health Md., 1913, pp. 166-170).— The results are 

 reported of the examination of several samples of these products. 



[Report of the State Food and Drug Commissioner and the Bureau of 

 Chemistry of the Maryland State Board of Health], C. Caspari, jb., and 

 W. B. D. Penniman (.4«7i. Rpt. Bd. Henlth Md., 1913, pp. 179-193).— This re- 

 port covers the work done In the inspection and examination of foods during 

 the year ended December 31, 1913, data being given regarding a number of 

 samples of miscellaneous food products and the insi)ectlon of a large number 

 of establishments where food is prepared and sold. 



[Pure food topics and drug inspection], E. F. Ladd and Alma K. .Iohnson 

 [Ncn-th Dakota Sta. Spec. Bid., J, (1917), No. 12, pp. SSl-SSS, 341-3^6).— Th\s 

 bulletin contains a brief article on The So-called " Vitamins" or " Ftiod Acces- 

 sories " and Their Importance in the Nutrition of Animals, by F. W. Christen- 

 sen, and reports the results of the examination of a number of samples of drugs. 



