458 EXPERIMENT STATION RECORD. [Vol.43 



FOODS— HUMAN NUTRITION. 



An investigation of thr methods employed for cooking vegetables, with 

 special reference to tlie losses incnrred. — 1^ Green vegetables, H. Masteks 

 and P. Garbutt {Biocheni. Jour., 1^ (1920), No. 2, pp. 75-90). — In continuation 

 of the investigation previously noted (E. S. R., 40, p. 360), similar studies were 

 made witli green vegetables, principally cabbage, spring greens, and Brussels 

 sprouts. In addition to considering the losses on cooking and the time of cook- 

 ing, a study was made of the color changes in the green vegetables on cooking 

 and the extent to which it is possible to preserve the original green color. 



The changes in color were shown to be due chiefly to the action on the 

 clilorophyll of the hydrogen sulphid and volatile organic acids liberated during 

 cooking. The common practice of helping to preserve the original green color 

 of the vegetables by cooking in a considerable volume of rapidly boiling water 

 in an open vessel or by adding a small amount of alkali, usually sodimu bicar- 

 bonate, to tlie cooking water is thought to result in a loss of these acids, in 

 the first method on account of their volatility and in the second througli neu- 

 tralization. Tlie use of a relatively large volume of water also tends to dilute 

 the acids formed and render them less capable of action on the chlorophyll. 



A comparison of tlie different methods of cooking green vegetables showed 

 that the addition of a small amount of alkali decreased the time required for 

 cooking and slightly decreased the losses. The addition of salt appeared to 

 liave no effect on the time of cooking or losses incurred. 



The losses of solid and mineral matter were less when the vegetables were 

 steamed or cooked in covered vessels with a small amount of water, but the 

 color of the final product was not so good and the time required was much 

 longer. To obviate these difliculties the use is recommended of a small amount 

 of sodium bicarbonate in boiling, and of ammonium carbonate in steaming 

 vegetables. An excess of either of these salts should be avoided. 



Lupins in hnman nutrition, A. Funaro and L. Musante {Atti R. Accad., 

 Econ. Agr. Georg. Firenze, 5. ser., 15 {1918), No. 1-4, pp. 68-78). — Analyses of 

 flour prepared from the conmion lupin before and after the extraction of the 

 alkaloidal principles by alcohol acidified with hydrochloric acid are reported. 

 These indicate a slight increase in fat, protein, cellulose, and pQutosans and a 

 decrease in other carbohydrates and in mineral matter. The high percentage 

 of soluble proteins in lupin flour is thought to make it a valuable part-substi- 

 tute for wheat flour, 15 parts of the lupin flour to 85 of the wheat flour being 

 suggested as satisfactory proportions. 



Condensed nuoc-mam, Ros6 (/>///. Econ. Indochinc, n. scr., 22 {1919), No. 

 ISIf, pp. 75-82). — Nuoc-mam, the Indochinese fish sauce previously noted (E. S. 

 R., 41, p. 66), has been successfully conden.sed for transportation and use by 

 the Indochinese soldiers in France. The process of condensation and the com- 

 position, properties, and use of the condensed product are described briefly. 



The formation of ferrous sulphid in eggs during cooking, C K. Tinkler 

 and M. C. Soar {Biochcm. Jour.. IJf {1020), No. 2, pp. ////-/i.9).— Experimental 

 evidence is given that the greenish black coloration observed on the siu'faco 

 of the yolk of " hard boiled " eggs which have been cooled slov.iy is due to 

 the formation of ferrous sulphid from the iron in the egg yolk and hydrogen 

 sulphid formed in the egg white by slow decomposition of a sulphur compound. 

 The absence of this color on the yolk of a " hard-boiled " egg which is placed 

 in cold water immediately after cooling is thought to be due to the checking ol 

 the decomposition. 



Food poisoning, W. L. Dodd (Amer. Food Jour., 15 {1920), No. 5, pp. 20-22. 

 S2). — A general discussion. 



