FOODS — HUMAN NUTRITION. 459 



A new hymenopterous parasite on Aspidiotus perniciosus, D. G. Tower 

 {Ann. Ent. 8oc. Amer., 6 (1913), No. 1, pp. 125, 126).— A new parasite of the 

 San Jos§ scale reared at Amherst, Mass., is described as Prospaltella perniciosi. 



The use of flour paste in lime-sulphur solutions in the control of the 

 citrus red spider, J. D. NEtJLS (Mo. Bui. Com. Hort. Cat, 2 (1913), No. 6, 

 p. 557). — Experiments are said to indicate that the addition of flour paste to 

 lime-sulphur solution will eliminate the necessity of washing the fruit on 

 account of spotting. The distribution of lime-sulphur is so even when the flour 

 paste is added that it spreads over the surface of the leaves and fruit in a thin 

 film and very little spotting occurs. When the paste is used there is no clogging, 

 either in the pumps or at the nozzle, and a 200 gal. tank of the spray with the 

 flour paste added will cover more trees than will the lime-sulphur alone. 



Sugg'estions on preparation and use of spray formulas, G. M. Bentley 

 (Tenn. Bd. Ent. Bui. 10, 1913, pp. 2Ji, figs. 8). — General information is given on 

 the control of insects, fungi, and other pests. 



FOODS— HUMAN NUTBITION. 



Changing oils into fats (Quart. Bui. Bd. Health N. H., 2 (1913), No. 2, pp. 

 31, 32). — It is claimed that the chief factor governing the consistency of any oil 

 or fat, such as cotton-seed oil or corn oil, is the relative proportion present of 

 the glycerids of stearic and oleic acids, the olein as a rule predominating in the 

 liquid oils, while in the solid fats stearin is generally the chief constituent. 



The chief chemical characteristic of olein is that, unlike stearin, it is an 

 unsaturated compound. Through the chemical absorption of gaseous hydrogen 

 by a liquid oil, stearin results. The combination of the hydrogen with the olein 

 is accomplished by means of a catalyzer. " In practice, the process merely 

 consists in conducting hydrogen gas into an oil, such- as cotton-seed, which has 

 been warmed to the proper temperature and which has had suspended in it, as 

 the 'catalyzer,' a quantity of flnely divided metallic nickel. The resulting 

 consistency ranges from that of a semifluid oil to a hard firm fat, depending 

 upon the point to which the process is carried. For conversion to the con- 

 sistency of lard the addition of approximately 1 per cent only of hydrogen is 

 required. 



" There is no reason for believing that fats thus prepared from edible oils are 

 other than perfectly wholesome. The single hygienic question thus far raised 

 Is in connection with the trace of nickel that ordinarily remains combined in 

 the finished product and which therefore can not be filtered out." 



It is stated that examination of a commercial lard substitute, believed to be a 

 product of this character, failed to show the presence of such metal. 



Mention is also made of the modem application of this oil-hardening process 

 to the soap industry and to the manufacture of lubricants. " There are certain 

 very cheap oils that have hitherto not been adapted to soap making. By means 

 of hydrogenation, however, not only are objectionable, odoriferous constituents 

 eliminated but the' preparation of a much harder, and therefore more valuable 

 soap, is made possible." 



Plant fats, C. Thomae (Jour. Prakt. Chem., n. ser., 87 (1913), No. 3, p. lU; 

 abs. in Jour. Chem. 8oc. [London], lO/f (1913), No. 605, I, p. 326).— According to 

 the author's investigations, the fatty and waxy constituents of yeast and roses, 

 of the skins of apples, grapes, peaches, potatoes, lemons, and gherkins, and of 

 other parts of plants may be readily isolated in a state of purity by heating 

 under diminished pressure. 



Sugar and its value as food, Mary H. Abel (V. S. Dept. Agr., Farmers' Bui. 

 535, pp. 32). — The chemical composition and characteristics of sugars of different 



