564 EXPERIMENT STATION" RECORD. 



chemical composition to the nature of their decomposition by micro-organisms, 

 the amounts of acidity, carbohydrate, and protein are considered to be the 

 three most important factors which determine the nature of the process. 



The types of decomposition which maj- occur in seven groups of food materials 

 containing all possible combinations of these three factors are discussed. The 

 influence upon the nature of the decomposition of the physical structure, mois- 

 ture content, and added substances is also discussed. 



Meat poisoning and its administrative control, A. B. McMastee {Pub. 

 Health [London], 26 (1913), No. 10, pp. 28S-295, figs. 2).— On the basis of 

 experience, plans are outlined for the construction and operation of places 

 where meat goods are prepared and sold in order that paratyphoid infection 

 or similar troubles may be avoided. 



Milk and its value as a popular article of diet, Herz (Flugschr. Dent. 

 Landw. GeselL, 1913, No. IJf, 2. ed., pp. 40). — A number of recipes for milk and 

 cheese dishes are included in this discussion of the value of milk and milk 

 products. 



The nutritive and fuel value of cheeses, F. F. Herz {Molk. Ztg. Berlin. 23 

 (1913), No. 21, pp. 2.'i3, 2Ji4)- — Different kinds of cheeses are compared with 

 other food materials with regard to cost and nutritive and fuel values. 



Eg'g' yolks of foreign origin — preservation and use, Bordas [Rec. Actes 

 Off. et Doc. Hyg. Pul)., Trav. Cons. Sup. Uyg. Pub. France, J/O (1910). pp. 

 Jf73-.'fS0). — This report deals with the use of egg yolks preserved with boric 

 acid, which are imported from China and Asia Minor. 



The possibility of their use in human food, especially in cake making and 

 in oleomargarine to give it a color similar to that of butter, is also discussed. 

 It is recommended that egg yolks which are imported for industrial purposes 

 should be denatured by the addition of some substance which would render 

 them unfit for human food, but not interfering with their use in the industries. 

 Crude oil of camphor is suggested for this purpose. 



It is further maintained that egg yolks intended for use as human food 

 should not be permitted to contain preservatives. 



Judging egg pastes, E. Nockiiann (Ztsehr. Untersuch. Nahr. u. Genussmtl., 

 25 (1913), No. 12, pp. 717-726). — Analytical data are reported and discussed. 



The popular cooking fat in Austria, C. L. Hoover (Daily Cons, and Trade 

 Bpts. [U. S.], 16 (1913), No. 180, p. 6S7).—A product commonly called 

 " speisefett," the principal ingredient of which is palm oil, is reported as 

 being extensively used as a substitute for lard in cooking. 



The importance of ground cereals in the diet, M. Klotz (Die Dedeutung 

 der Getreidemelilc fiir die Erndhrung. Berlin, 1912. pp. 119. figs. 3). — In this 

 digest of data the author has discussed the general biochemistry of flours 

 and meals, their chemical composition, their fate in the digestive tract, their 

 relation to metabolism, their use under different conditions, and similar topics. 

 The questions are considered very largely from the standpoint of the diet 

 of infants and young children, and, as the author states, particular attention 

 is paid to the varied relations of amylaceous foods and their metabolism, their 

 fate in the stomach and intestines, and their biological significance for higher 

 organisms. 



An extended bibliography is provided. 



The physical chemistry of bread, R. Lorenz (Umschau, 17 (1913), No. 27, 

 pp. 549-553, figs. 12). — The physical nature of bread is discussed, particularly 

 with reference to its growing stale. The micro-photographs which are repro- 

 duced are of special interest. 



The significance of loaf volume, C. H. Brtggs (Northwest. Miller. 95 (1913). 

 No. 2, pp. 79, 80, fig. 1). — This article discusses the value of baking tests as 



