1916] FOODS HUMAN NUTRITION. 163 



direct and diffused sunliylit, tlie autlior concludes that light does not influence 

 the staling of bread. 



Previous .studies of the staling of bread have been noted (E. S. R., 34, p. 85S). 



The noteworthy property of aldehydes in retarding the staling of bread, 

 J. R. Katz (Uoppe-tieyler's Ztschr. Physiol. Clicm., 'JO {1916), No. 4-5, pp. 314- 

 322). — Experimental data are reported regartfing tlie influence of aldehydes and 

 ketones on the staling of bread. It was found that aldehydes act on the starch 

 granules, thereby keeping bread fresh for an exceptionally long time. Ketones 

 did not possess this property. 



Bread making and butyric ferment in Latiuna, R. Perotti and U. Ciusto- 

 KOLKTTi {Staz. Sper. Agr. ItaL, 4S {1D15), No. 5-7, pp. 361-384) .—The authors 

 report a study of the ordinary leaven of Velletri bread, from which Clostridium 

 butyrium and Saccharomyces minor were isolated. The good qualities of this 

 bread are considered to be due largely to butyric fermentation. 



Seaweed as a supplementary food material, E. Beckmann (Ahs. in Zcntbl. 

 Biochein. u. Biophys., IS (1915), No. 11, p. 379). — Feeding experiments are de- 

 scribed in wliicli laboratory animals (dogs and hens) were given bread made 

 from mixtures of finely ground seaweed and wheat, rye, and potato flours. 

 During baking the characteristic odor disappeared, and the bread was found to 

 possess good properties. Analytical data are given. 



The effects of commercial glucose when fed to white rats, A. J. Carlson, 

 L. Hektoen, and E. 11. LeCount (Jour. Amer. Chem. Soc, 3S (1916), No. 4, pp. 

 930-936, fig. 1). — The experiments here reported cover a period of six mouths, 

 and were carried out to study the general effects of commercial glucose when 

 consumed regularly in considerable quantities. Laboratory animals (white 

 rats) were fed upon bread containing the gluco.se. As controls, other rats were 

 fed on bread containing granulated cane sugar and others on bread without 

 sugar or glucose. The bread was unleavened and consisted of flour, 1,000 parts ; 

 lard, 25 parts ; baking soda, 15 parts ; hydrochloric acid, enough to neutralize 

 the soda ; water as required for the flour, about 655 parts ; commercial glucose, 

 34 parts, in the case of " glucose bread," and granulated cane sugar, 26.5 parts, 

 in the case of " cane sugar bread." The results of the experiments are dis- 

 cus.sed somewluit at lengtli and tlie following conclusions are drawn : 



" The addition of commercial glucose in the amounts of about 2.5 gm. to 3.5 

 gm. per kilo of body weight per day to the diet of white rats for a period of 

 six montlis has no abnormal influence on the animals, either favorable or un- 

 favorable, as determined by the rate of growth fecundity, immunity reactions, 

 and the condition of the organs. 



"As both the glucose-fed and the control groups of rats were kept on a liberal 

 diet throughout the observation period, the experiment does not show to what 

 extent the connnercial glucose was actually absorbed and oxidized, but in the 

 quantities fed the commercial glucose certainly has no injurious effects." 



Gelatin as a food for the people, E. Hombekger (Sci. Amer. Sup., 81 (1916), 

 No. 2097. p. 167). — Historical data are given regarding the use and food value 

 of gelatin and the work of recent investigators is summarized briefly. It is 

 stated that gelatin is dissolved very quickly and completely in the cells and by 

 its solution saves the albumin from solution. This quality of saving the 

 albumin is twice as great as that of fats or carbohydrates. 



" If, besides gelatin, a certain amount of albumin is supplied to the body, 

 and a certain amount of fats and carbohydrates to prevent the loss of fat, the 

 normal condition of the body can be maintained." 



A ferment in water which produces the dehydration of glycerin, E. 

 Voisenet (Ann. Inst. Pasteur, 28 (1914), No. 8, pp. 807-818, figs. 2).— Studies 



