460 EXPERIMENT STATION RECORD. 



kinds, commercial glucose, and other similar products made from starch, the 

 source and quality of sugars, the food value of sugar, table sirups, molasses, and 

 sugar cane, and similar questions are discussed, as well as the practical use of 

 sugar in the ordinary dietai-y and in the dietary of children. 



In Its present form this bulletin is an extension and revision of an earlier 

 Farmers' Bulletin of similar title (E. S. R., 11, p. 278). 



The sterilization of confiscated meat from tuberculous animals {BuL Off. 

 Internat. Hyg. Pub. [Paris], 4 {1912), No. S, pp. ^8J --//Pi ) .—Sterilization is 

 accomplished by heating with steam under pressure for 2 hours at a minimum 

 temperature of 110° C. 



Data of importance in detecting an excess of added water in g-oods made 

 from finely chopped meat, E. Feder (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 25 {1913), No. 10, pp. 577-588). — Analytical and other data are summarized 

 and discussed in this paper on the detection of a surplus of added water in 

 chopped meat and sausage. 



Investigation of Louisiana rice with reference to the etiology of beri-beri, 

 Wellman, Bass, and Etjstis {New Orleans Med. and Surg. Jour., 65 {1912), 

 No. 3, pp. 197-206; abs. in ZentU. BiocJiem. u. Biophys., IJf {1913), No. 23, 

 p. 909). — Polished Louisiana rice induced polyneuritis in fowls as did both 

 sugar and cornstarch, the former more quickly and the latter moi-e slowly 

 than the rice. 



Beri-beri and freshly decorticated rice, Fargiee {Ann. Hyg. et M6d. Colon., 

 15 (1912). No. 3, pp. Ji91--'i97; abs. in Zentbl. Biochem. u. Biophys., Ih {WIS), 

 No. 23, p. 910). — The disease disappeared amongst soldiers in Anam when red 

 rice was substituted for white. 



[Rice and] beri-beri in Tonkin, Goijzien {Ann. Hyg. et MM. Colon., 15 

 {1912), No. S, pp. 4^5-491; abs. in Zentbl. Biochem. u. Biophys., 14 {19 IS), 

 No. 2S, pp. 909, 910). — The substitution of fresh hand-milled rice for white 

 rice checked the disease in prisoners. 



Soluble nitrogenous matter as a factor in the valuation of flours, E. Rous- 

 seaux and M. Sjrot {Compt. Rend. Acad. Sci. [Paris], 156 {1913), No. 9, pp. 

 723-725). — It is noted that many flours, which the ordinary chemical analysis 

 shows to be normal, do not make good bread when subjected to baking tests. 



As the result of experiments here reported, the authors have attached con- 

 siderable significance to the value of the ratio of total nitrogen to soluble 

 nitrogen as a criterion of the quality of the flour. They found that in the 

 case of good flours this ratio was about 5.72 and that if lower than 5.20 the 

 flour gave trouble in baking. 



Poisonous properties of khadi-ferment [used in bread making], J. Burtt- 

 Davy {Union So. Africa Dept. Agr. Rpt., 1910-11, pp. 244, 245).— The root of 

 Mesembrianthemum mahoni, after paring, drying, and powdering, is used to 

 some extent in South Africa as a substitute for yeast in bread making and 

 for fermenting Kafir beer. It Is apt to prove injurious, and the unprepared 

 root also appears to have toxic properties. 



According to the results of analyses made at the Imperial Institute, South 

 Kensington, the dried roots contain oxalates equivalent to 3 per cent of 

 oxalic acid, to which the poisonous effects are doubtless due. " In view of 

 these results it is not desirable that the roots of this plant should be used as 

 a substitute for yeast in making bread. The fermenting power is due to the 

 presence of a fungus on the roots. The activity of the material in inducing 

 fermentation seems to vary considerably in different .siiecimens, so that it 

 may be necessary occasionally to use an unduly large proportion of the pow- 

 dered root in bread making, and in these circumstances poisoning might 

 ensue." 



