462 EXPEEIMENT STATION EECORD. 



manufacture and use as food of dried bananas, banana chips, flour, and meal, 

 and " fig bananas." 



Some results obtained in studying ripening bananas with the respiration 

 calorimeter, C. F. Langworthy and R. D. Milner (U. S. Dept. Agr. Yearbook 

 1912, pp. 293-308). — Data regarding the changes which take place in ripening 

 bananas are summarized, and the results of an experimental study of the ripen- 

 ing of this fruit made with a respiration calorimeter of special construction 

 (E. S. R.. 27, p. 568) briefly reported. 



The results which have been obtained show that the ripening changes pro- 

 gress regularly to a maximum and then decline; that at its greatest intensity 

 the heat production is equivalent to approximately 1 calorie per hour per kilo- 

 gram of bananas. " The heat liberated is a measure of the activity of one or 

 more of the ripening processes. Analysis has shown that during ripening the 

 banana starch is transformed into cane sugar and the cane sugar into invert 

 sugar, and that there are important changes in the character of the tannin com- 

 pounds, and that other changes occur, brought about by the production of aroma 

 and flavor bodies, and perhaps in other ways. It has also been found that in 

 addition to the transformation of carbohydrates there is an actual loss of this 

 food constituent during ripening. From the data for oxygen consumption, 

 carbon dioxid, and heat output it appears that the heat liberated by the ripen- 

 ing bananas is largely due to the destruction of carbodydrate." The results 

 which are reported and discussed represent only part of the experimental data 

 which have been accumulated. " No attempt is made at this time to draw 

 deductions regarding the practical applications which can be made, as this may 

 be done more pi'operly when experiments now under way are completed." 



The chemical composition of Florida oranges, A. M. Henry (Fla. Quart. 

 Bui Dept. Agr., 23 {1913), No. 2, pt. 2, pp. 53, pis. 2).— This publication reports 

 the results of a chemical examination of fruit in various stages of ripeness 

 from the principal orange growing districts of the State. 



Full analytical data, together with methods of analysis, are given. It was 

 found that fruit which contained not over 1.25 per cent of acid was always 

 edible and desirable, and as a result of this investigation the following standard 

 was recommended: "Orange, sweet orange, is the ripe, mature fruit of Citrus 

 aurantium, the juice of which contains not more than 1.25 per cent by weight 

 of total acid, determined as crystallized citric acid." 



Eaisins, figs, and other dried fruits and their use, C. F. Langworthy ( U. 8. 

 Dept. Agr. Yearbook 1912, pp. 505-522). — Information is summarized regarding 

 the preparation and use of dried and evaporated fruits, including apples, pears, 

 prunes, peaches, apricots, cherries, raisins, figs, citron, dates, and others; the 

 food value of dried fruits; ways of using them; and similar topics. The great 

 importance of the American dried fruit industry is spoken of. 



" Whether used by themselves as substitutes for fresh or preserved fruits, or 

 mixed into cakes, puddings, confectionery, and other dishes, dried fruits offer 

 a wholesome, nutritious, and economical way of securing variety in the diet, and 

 are specially useful where the supply of fresh fruits is limited, or where storage 

 space for fresh fruits is lacking." 



Ground cinnamon and cassia, A. McGill (Lab. Inland Rev. Dept. Canada 

 Bui. .^51, 1913. pp. 29). — Analytical data are given regarding 250 samples pur- 

 chi'sed in all parts of Canada. 



Ground cloves, A. McGill (T^nb. Inland Rev. Dept. Canada Bui. 252. 1913, 

 pp. 28). — Continuing earlier work (E. S. R., 21, p. 301). a large number of 

 samples of cloves were examined and a scheme of standards for ground cloves 

 suggested. 



