660 EXPERIMENT STATION RECORD. 



reported concerning the losses during cool^ing and tlie chemical composition of 

 the edible portion of a number of cooked cereals and vegetables. 



Studies of the digestibility of several different kinds of bread, M. Hindhede 

 (Skand. Arch. Physiol., 28 {WIS), No. 4-6, pp. 165-188) .—The results of the 

 experiments here reported show, in the opinion of the author, that rye and 

 tvheat breads made from unsifted flour are more economical as food than those 

 made from sifted flours. 



Bakers' bread, P. Richards (Chicago, 1913, 3. ed., pp. 121, pi. 1). — This book 

 is designed for the use of bakers and contains numerous recipes for making a 

 great variety of plain and fancy breads and rolls. Short discussions are given 

 of different kinds of flour and their use and of the preparation and use of 

 bakery yeasts. 



Oats in human diet, L. F. Moeeau (Bui. Soc. Agr. France, 1913, May 15, Sup., 

 pp. 513-518). — This article discusses the value of oats in the diet, with special 

 reference to their efficiency and economy as a food for soldiers. Some analyses, 

 but no experimental data, are reported. 



Extraction, cleaning', and utilization of nut kernels, C. Grotjd (Chimiste, 

 Lab. et Usine [Brussels], Jf (1913), pp. 27-29; ahs. in Chan. Ahs.. 7 (1913), No. 

 13, p. 2260). — According to the author, soaking yellow and rancid kernels 1 hour 

 in a 5 per cent solution of tannic acid or of citric acid improves them, though 

 the latter imparts a flavor and tends to fermentation. Exposure to sulphur 

 dioxid for 6 to 10 hours, after immersion In 1 per cent citric acid solution, is 

 said to bleach and preserve the kernels. 



Diabetic foods, J. P. Street (Connecticut State Sta. Rpt. 1913, pt. 1, pp. 95+ 

 YII). — The results are given of an extended study of commercial food materials 

 which are claimed to be specially valuable to the diabetic, since they contain 

 vei-y small amounts of carbohydrates. The object was to obtain information 

 which would be valuable to the physician and the diabetic who wished to select 

 food for a low carbohydrate diet. 



Analytical data are given regarding nearly 500 samples of such products, 

 including flours, meals, soft breads, hard breads, crackers, breakfast foods, 

 nut foods, cocoa, chocolate preparations, wines, and saccharin products. The 

 composition of the foods, with special reference to their carbohydrate content 

 and their value or harmfulness as diabetic foods, is discussed extensively. 

 Tables are given which show the foods containing less than 35 per cent of car- 

 bohydrates, and also the average carbohydrate content of ordinary food mate- 

 rials. 



Much variation and considerable misrepresentation was discovered in these 

 products. Thus " the purchaser of so-called gluten flours at the present time 

 may obtain preparations containing from 87 to 11 per cent of protein and from 

 4 to 76 per cent of carbohydrates, at a cost of from 9 cts. to $1.56 per pound. 

 . . , Proper protection of the diabetic demands that the manufacturer of these 

 flours should be required to state on the label the guarantied percentages of 

 both protein and carbohydrates." 



Similar conclusions were reached as to other foods. See also previous work 

 (E. S. R., 28, p. 357). 



Diabetic foods offered for sale in the United States, J. P. Street (Jour. 

 Amcr. Med. Assoc., 60 (1913), No. 26, pp. 2037-2039).— A summary and discus- 

 sion of the above data. 



Commercial chicories, E. Ck)LLiN (Ann. Falsif., 6 (1913), No. 57, pp. 371-383, 

 figs. 9). — The preparation, structure, and microscopical appearance of chicory 

 are described. Methods of analysis are given, with a description of the foreign 

 substances most commonly found in chicory, together with a discussion of its 

 adulteration. 



