1916] FOODS HUMAN NUTEITION. 555 



House ants: Kinds and methods of control, C. L. Marlatt {U. S. Dept. Agr., 

 Fanners' Bui. 740 (1916), pp. 12, figs. 5).— This is a more extended account 

 than that previously noted (E. S. R., 10, p. 654). 



FOODS— HUMAN NUTRITION. 



The iodin content of foods, E. B. Forbes {Mo. Bui. Ohio Sta., 1 (1916), 

 No. 7, pp. 219, 220). — The author concludes from his study of the iodin content 

 of various foodstuffs that Iodin is a comparatively unusual food constituent, 

 and that its presence is commonly accidental in the sense of standing in no 

 essential relation to the growth of the food products. Variations in the iodin 

 content of foods were not successfully related to any associated conditions. No 

 consistent or orderly geographic distribution of iodin in foods was revealed, 

 nor were there noticeable effects of the type of soil or method of fertilization 

 on the iodin content of foods. The iodin content of samples of the same crop 

 from different plats of the same field sometimes varied greatly. 



The relation of certain physical characteristics of the wheat kernel to 

 milling quality, C. H. Bailed' (Jour. Agr. Sci. [England], 7 {1916), No. 4, pp. 

 4S2-442). — The investigations here reported indicate that, with the same type 

 and variety of wheat, kernel volume, because of its relation to the ratio of 

 endosperm to nonendosperm structures, varies directly with the potential flour 

 yield. 



" Accurate determination of kernel density must include the complete removal 

 of all mechanically held air. Large kernels, other things being equal, have a 

 higher specific gravity than small kernels of the same variety, indicating the 

 endosperm to have a higher specific gravity than the bran and germ. 



" Relative density of the endosperm is generally conceded to be dependent 

 upon the proportion and size of the air vacuoles. Soft, light-colored, yellow- 

 berry kernels have a lower specific gravity than hard, dark-colored kernels of 

 the same variety. The more dense the endosperm, other things being equal, 

 the greater the ease of, and the more complete, the separation of endosperm 

 from bran and germ in milling. 



" Wheat kernels of a high specific gravity have a higher nitrogen content 

 as a usual thing than less dense kernels of the same relative size or volume. 



" Hard red wheats grown in the northern Great Plains area, while varying 

 widely, have a higher average specific gravity than do the soft red winter 

 wheats grown in the eastern half of the United States." 



Milling' and baking tests on Argentine and Walla wheats, P. R. Scott and 

 F. G. B. WiNSLOw {Jour. Dept. Agr. Victoria, 13 {1915), Nos. 11, pp. 661-666, 

 fig. 1; 12, pp. 736-739). — These tests of wheats imported from Argentina and 

 the Pacific Coast States of this country indicated that, as compared with Aus- 

 tralian wheats, the flour produced was lacking in bloom and the dough re- 

 quired a longer time to prove and lacked the power to produce as good loaves. 

 When blended with a moderate percentage of Australian wheat flour, good 

 loaves were obtained. 



A method of making bread. G. Corn alba {Bui. Agr. IMilan], 50 (1916), No. 

 27, p. 1). — This article describes a system of bread making which utilizes all 

 of the substance of the grain. The grain is submitted to germination for from 

 50 to 60 hours, macerated to soften it, ground, mixed with yeast and salt, and 

 then made into a dough. This dough is made homogeneous, divided into loaves 

 weighing about 50 gm., and baked in the usual manner. 



The bread is said to have a very dark color, a rough crumb, a heavy crust, 

 and an agreeable and pronounced taste. One hundred kg. of the wneat give 

 about 135 kg. of bread containing about 35 per cent of water, which makes the 



