162 EXPERIMENT STATION RECORD. [Vol.35 



numerous than the males. Although mating was similar in both species, D. 

 labia ta required more time for the process. Individuals of D. labiata usually 

 mated but once, while those of D. aerivora mated repeatedly. Neither species 

 in their habits showed any preference to day or night. The females of D. 

 aerivora had a period of oviposition of about 13 days, while in D. labiata this 

 period lasted only about two days. 



" In both species adaptable and plentiful food acted as a stimulant to repro- 

 duction. Both species attacked insects, but in different regions of the body, 

 as D. aerivora was found in the head while D. labiata was found in the intes- 

 tines. The life cycle of D. labiata required more than twice as much time as 

 did that of D. aerivora. D. aerivora was successfully introduced into the 

 termites." 



FOODS— HUMAN NUTRITION. 



[Progress in] physiolog-ical chemistry [during 1915], P. G. Hopkins {Ann. 

 Rpts. Prog. Chem. [London], 12 {1015), pp. iS7-209).— The author reviews and 

 discusses important contributions by a number of investigators to the knowledge 

 of various phases of physiological chemistry, including general metabolism 

 (especially the basal metabolism of men and women, the surface law, and the 

 specific dynamic action of food) ; the chemistry of proteins (especially some 

 aspects of protein metabolism); carbohydrate and fat metabolism; growth- 

 stimulating substances; and internal secretions. The bulk of the material has 

 been noted from the original sources. 



Shipping fish 3,000 miles to market, E. D. Ct.akk {TJ. S. Dept. Ayr. Year- 

 book 1915, pp. 155-158, pis. 3). — Information is given regarding the methods of 

 handling, storing, and shipping halibut and salmon from the Pacific coast to 

 markets all over the country. 



An outbreak of typhoid attributed to infected oysters, P. B. Beooks {Jour. 

 Amer. Med. Assoc, 6G {1916), Xo. 19. pp. J^^J-i^^T).— About 50 cases of typhoid 

 fever in the city of Binghamton. N. Y., and near-by municipalities were appar- 

 ently traced to oysters supplied by two wholesale dealers. 



The baking qualities of different varieties of wheat, O. Rammstedt {Ztschr. 

 Otfcntl. Chem., 21 {1915), Nos. 20, pp. 306-312; 21, pp. 321-329; 22, pp. 337- 

 3-'/.5).— Analytical data and the results of baking tests are reported, showing 

 the relationship between the chemical composition of several different grades of 

 wheat and the volume of the resulting loaf. 



Nutriti-ve value of wheat flour and bre^d in relation to phosphorus con- 

 tent, G. M.xsoNi {Sta::. Sper. Afjr. Itnl., i,S {1915), No. 5-7, pp. 385-456).— A 

 Wrge amount of analytical data is given showing the phosphorus content of 

 different grades of wheat tlour and the resulting bread. In general it is indi- 

 cated tliat the percentage of mineral substances, organic phosphorus, and 

 ether extract increases from flour to bran. Practically the same amounts of 

 phyt^Yi and nudeln occur in the bread as in the flour, but, probably owing to 

 tti^ 16'<v temperature at which it is decomposed, lecithin occurs in lesser amounts 

 ifibi'eHd. 



The'itihhor concludes that the coarser flours have a greater nutritive value 

 than the finer and whiter flours, since they contain larger percentages of phos- 

 phorus and nitrogenous compounds, complex mineral substances, and crude fat. 



A blbliOgi'aphy is appended. 



I)oes light influence the staling of bread? J. R. Katz {Hoppe-Seyler's 

 ZUcJir. Physiol. Chem., 96 {1916), No. 4-5, pp. 288-291) .—From a comparative 

 eramlntitlon' 6f samples of bread kept in a dark room and exposed to both 



