FOODS — HUMAN" NUTEITION. 565 



a means of distinguisliing between flours of different quality and, also, for 

 determining the purposes for which a flour is best suited and any special 

 treatment it may require in fermenting and baking to give the best results. 



Special reference is made to the technique employed in determining loaf 

 volume and the results of several experiments are given. 



The digestibility of bread, and in particular army bread, M. P. Neumann 

 {Ztschr. Gesam. Getreideic, 5 (1913), No. 4, pp. 119-129; Landw. Vers. Stat., 

 79-80 {19 IS), pp. 4^5-// 63). —Experiments were made on the digestibility of 

 dark rye bread made from flour containing from 82 to 85 per cent of the 

 entire grain. The tests were each of 2 days' duration, and nothing was eaten 

 with the bread, except that beer was taken in part of the tests. 



According to the author's summary, the digestibility of protein was rather 

 higher than has been reported by others, 69 per cent being retained. The 

 author considers the full, fresh flavor and the satisfying quality of this coarse 

 bread as important. In common with other investigators, he concludes that 

 the digestibility of the fat could not be satisfactorily studied. 



The effect of the calcivim magnesium ratio in the diet with special refer- 

 ence to bread, R. Emmekich and O. Loew {Ztschr. Gcsam. Getreideic, J {1913). 

 No. Jf, pp. 115-118). — According to the authors' summary of data from their 

 own and other experiments, too large a proportion of magnesium to calcium 

 in the diet is undesirable. It is noted that this proportion is greater in the 

 bran portion of wheat or whole wheat bread than in the white flour or white 

 flour bread. According to the authors, bread, either white or black, may be 

 improved, from a hygienic standpoint, by the addition of calcium chlorid. 



On the chemical composition of polished rice, with special reference to the 

 nutritive value of its protein m.atters for sake yeast and Aspergillus oryzaa, 

 T. Takahashi and H. Sato {Jour. Col. Agr. Imp. Univ. Tokyo, 5 {1913), 

 No. 2, pp. 135-152). — In this comparative study of rice from different districts, 

 no new facts regarding the common constituents were brought out. " The 

 further the whitening process is carried the less the quantity of fat becomes, 

 and as a general rule the best rice contains least fat; there are, however, 

 exceptions." 



The rice examined contained 4 kinds of proteids, namely, albumin, globulin, 

 prolamin, and oryzanin. Of these all except prolamin were utilized by sake 

 yeast and A. oryzce. 



On the physiological difference of the varieties of Aspergillus oryzse 

 employed in the three main industries in Japan, namely, sake, shoyu, and 

 tamari manufacture, T. Takahashi and T. Yamamoto {Jour. Col. Agr. 

 Imp. Univ. Tokyo, 5 {1913), No. 2, pp. iSS-^W).— Experimental data are re- 

 ported and discussed. 



Preliminary notes on the chemical composition of " miso," T. Taka- 

 hashi and G. Abe {Jour. Col. Agr. Imp. Univ. Tokyo, 5 {1913), No. 2, pp. 

 193-198). — Data are given regarding the kind and amount of cleavage products 

 obttiined from miso. 



Respiration, decay, self-heating, and chemical composition of potatoes 

 under different conditions, W. Henneberg (Ztschr. Spiritusindus., 1912, 

 Ergunzungsh. 2, pp. 15-33, figs. ^). — According to the author's conclusions, the 

 sugar content of potatoes stored in piles apparently varies with the temperature 

 of the pile, and is proportional to the amount of carbon dioxid present in the 

 pile. The proportion of carbon dioxid increased with an increase in tempera- 

 ture, the maximum reported being 6.8 per cent. 



Potatoes rich in sugar tended to decay more than those poor in this con- 

 stituent. 



