764 EXPERIMENT STATION RECORD. [Vol.35 



{1916), No. 28, pp. 1848-1852). — An extended series of experiments carried 

 out by the author indicates that " oysters which have lain in polluted water can 

 be artificially purified to such a degree as to pass a most rigid standard by 

 exposure for a short period in water containing calcium hypochlorite." The 

 experiments appear also to demonstrate the feasibility of such a process. 



The rapidity with which alcohol and some sugars may serve as nutrient, 

 H. L. HiGGiNS (Amcr. Jour. Physiol., 41 {1916), No. 2, pp. 258-265, fig. 1).— 

 To determine how soon after its ingestion alcohol is burned in the body, de- 

 terminations were made of the respiratory quotient for periods of from three 

 to five minutes in length during the 15-minute interval following the ingestion 

 of 30 cc. of absolute alcohol, taken in admixture with cold cereal coffee. In a 

 similar way was studied the effect of the ingestion of the more common sugars, 

 glucose, levulose, sucrose, lactose, and maltose. The following conclusions are 

 drawn from these experiments : 



"Alcohol begins to be burned in appreciable quantity in from 5 to 11 minutes 

 after taking ; with some subjects the combustion began more quickly than with 

 others. Sucrose, lactose, and levulose begin to be burned quite as soon as alco- 

 hol, if not sooner. Glucose and maltose are not utilized as food as soon as the 

 other sugars or alcohol, approximately 20 to 30 minutes elapsing before their 

 combustion plays an important part in the metabolism. There is a distinct 

 difference between the metabolism in men of glucose and levulose and galactose, 

 as shown by a study of the gaseous exchange, especially the respiratory quo- 

 tients." 



Vanilla extract, J. R. Dean and J. O. Schlotteebeck {Jour. I7idus. and 

 Engin. Chem., 8 {1916), Nos. 7, pp. 607-614, figs. 2; 8, pp. 703-709).— Among 

 the factors studied as influencing the quality of vanilla extract were the com- 

 position of the beans ; the relative values of grinding or chopping ; methods of 

 drying ; the moisture content of the beans ; the effects of varying amounts of 

 alcohol in the extract ; the use of alkali ; the addition of sugar, sand, and 

 glycerin ; the effect of grade and length of beans ; the solvent action of vanilla 

 extract on certain metals; the aging of the extract; and methods of manufac- 

 ture. The opinions of different manufacturers on some important questions 

 relative to vanilla extract were obtained by submitting to them a list of ques- 

 tions, which are given together with a composite of the answers. The following 

 conclusions are drawn : 



" Vanilla beans are improved on aging where the aging is conducted under 

 proper conditions. Vanilla beans should be chopped and not ground. 



" Vanilla beans can be dried without material loss of flavor if the drying is 

 carefully carried out at room temperature (60 to 70° F.). Extracts made 

 from dried beans have higher color and lead number values than those made 

 from the same but undried beans. Where the beans are not dried the men- 

 struum should be regulated to suit the moisture present in the beans. 



" The physical constants are not greatly affected by the various amounts of 

 alcohol in the menstruum as long as the amount of alcohol is sufficient to pro- 

 duce a clear extract. The color values are slightly increased and the lead 

 number values are slightly decreased by an increase of alcohol up to a maxi- 

 mum of about 65 per cent. The flavor of an extract prepared with 60 per cent 

 alcohol is superior to that made with 50 per cent alcohol. 



" The resins of vanilla beans are of no value as flavoring agents, but are of 

 value as fixatives for the flavoring compounds present and as coloring matter 

 for the extract. 



"Alkaline menstrua produce extracts that are higher in color and lead num- 

 ber values, but the alkali impairs the natural flavor of the beans. 



