1916] FOODS HUMAN NUTRITION. 557 



On the composition of human milk in Australia. — I, The composition dur- 

 ing the early stages of lactation, H. S. H. Wakulaw {Jour, and Proc. Roy. Soc. 

 N. S. Wales, J,9 (1915), pt. 2, pp. 169-198, fig. i).— In Ihis extensive invostiga- 

 tion a study was made of the composition of 105 samples of human milk obtained 

 during the first 10 or 11 days after childbirth. 



In addition to determining the most probable composition of human millc, it 

 was the object of the author to determine the effect of a number of factors 

 upon its composition. It was found that certain values of the percentages of 

 constituents other than fat occurred more frequently than others. These were 

 total .solids, 12.8 per cent; solids not fat, 9.8 per cent; protein, 1.9 per cent; 

 solids not fat and not protein, 7.6 per cent. The percentages of fats vary 

 widely, the average content being 3.14 per cent. " The average percentage of fat 

 increased from 2.84 to 4.13 during the first 11 days of suckling; the average 

 percentage of protein decreased from 3.3 to 1.69 during the same period. 



" The age of the woman, the number of pregnancies, the volume of the sample, 

 the time since the last withdrawal of milk from the breast, and the breast 

 from which the sample was taken appeared to have no distinct effect on the 

 composition of the milk examined." 



A bibliography of cited literature is appended. 



Bulletin of the inspection of foods and beverages in Surinam. — Fish 

 Analyses, J, Sack {Keuringsdienst Eet- en Drinlcwaren Suriname, Bui. B 

 (1916), pp. 34)' — Data are given showing the percentage composition of the 

 edible portion and the cost of a number of kinds of fish. 



The percentage of alcohol in homemade root beer, C. H. La Wall (Amer. 

 Jour. Phanii., 88 (1916), No. 8, pp. 355-358) .—The homemade root beer, pre- 

 pared according to directions, was found to contain 0.25 per cent of alcohol 

 after standing 2 days and 1.52 per cent after standing 11 days. No higher 

 alcoholic content was observed after the beer had stood for 10 days longer. 

 If the fermenting liquor was allowed to stand 3 hours before bottling and 

 the bottles were only partially filled, the alcoholic content rose more rapidly, 

 and the highest amount noted was 1.77 per cent. 



The inhibiting action of certain spices on the growth of micro-organisms, 

 Fkeda M. Bachmann (Jour. Indus, and Engin. Cliem., 8 (1916), No. 7, pp. 620- 

 623, figs. 2). — The organisms studied in this investigation were pure cultures 

 of species of the common molds, Rhizopus, Penicillium, Aspergillus, and Alter- 

 naria (which are frequently found on spoiled preserves), and pure cultures of 

 Bacillus coli, B. prodigiosus, and B. suhtilis. The spices tested were added iu 

 some form to the nutrient agar in which the bacteria or molds were grown. 

 Studies were made of the effect of alcoholic extracts of spice, ground spice, 

 spice and vinegar, cinnamic aldehyde and eugenol (the active principles of 

 cinnamon and cloves), the oils of allspice and nutmeg, and the oleoresiu of black 

 pepper. 



The author states that " it does not appear from the extent of the present 

 study that spices as used in the kitchen in the usual amounts for flavoring pur^ 

 poses in spiced cakes exert a very considerable preservative effect. Wher<> 

 cinnamon, cloves, and allspice are used in large amounts, the growth of molds 

 may be retarded. In spiced fruit where a large amount of the spice is used, the 

 preservative effect may be much greater. This effect may be greater, too, when 

 the spice is combined with vinegar." 



It is suggested that cinnamic aldehyde and possibly other active principles 

 might be used in such proportions as to prevent the growth of micro-organisms 

 and yet in small enough quantities not to spoil the flavor of the product. 

 63270°— No. 6—16 5 



