1920] FOODS — HUMAN NUTRITION. 859 



The chemical changes in the coinpositiou of the tish during storage are sum- 

 marized as follows : 



" Water-soluble and ooagulable nitrogen decreased in the bluetish, and In- 

 creased at tirst, then decreased, in all weaktish except those stored in the 

 eviscerated condition without glazing or wrapping. In the latter the changes 

 were irregular. Proteose nitrogen decreased in the bluetish but underwent no 

 distinctive change in the weakfisli. Amino-acid nitrogen increased slightly in 

 both bluetish and weaktish. Annnonia and amin nitrogen increased markedly 

 in the glazed uneviscerated weaklish and only slightly in the other fish. 



" The acid value of the extracted fat increased in all samples. The iodiu 

 number of the extracted fat decreased in all samples, the change being greatest 

 in the bluetisli." 



Contribution to the solution of the bread question, W. H. Jansen and F. 

 MiJLLER (Miinchen. Med. ^\'chnschr., 66 (1919), No. 30. pp. 829-832).— As the 

 result of baking tests and of metabolism experiments on human subjects, the 

 data for which are presented, the authors recommend the substitution for the 

 German war bread of 94 per cent extraction a bread made from 75 parts of 

 a mixture of wheat and rye flour 8: 2, and 25 parts of rolled potato flour. This 

 bread is said to have a pleasant taste, to be much more readily digested than 

 the war bread, and to be of special value on account of its high protein content. 



The twenty-fourth report on food products and the twelfth report on 

 drug products, 1919. — I, [Foods and drugs], E. AI. Bailey {Connecticut 

 State Stu. Bui. 219 (1919), pp. 213-259).— In addition to work with drugs, the 

 bulletin reports data on the examination of 2,093 samples of food and food 

 accessories, among others ice cream, baking powder, gelatin, cooking and 

 other fats and oils, mothers" milk, soups, bouillon, etc., jams and jellies, and 

 connuercial and home-brewed beverages. Of these 588 were found adul- 

 terated or below standard or otherwise illegal. In the majority of cases the 

 analyses are reported. 



In discussing baking powder, it is pointed out that " low available carbon 

 dioxid content may be the result of faulty preparation of the powder origi- 

 nally, but is more likely due to subsequent deterioration occasioned by long 

 storage or storage under unfavorable conditions. Moisture, once having gained 

 access to a preparation, causes it to decompose rapidly." Of 19 brands exam- 

 ined, 11 samples " contained less than 12 per cent of available carbon dioxid ; 

 in 7 of these the deficiency exceeded 10 per cent of the standard." Contrary 

 to what has been stated in foreign journals regarding an unusual occurrence 

 of arsenic in food products, it was not found in excess " in any baking pow- 

 der examined, none of them containing more than one part per million of tliis 

 impurity." 



In discussing the analyses of canned soups, meat extract cubes, etc., the 

 following statements are made regarding the nutritive value of such foods: 

 " The food value of soups, broths, and similar preparations is qualitative rather 

 than quantitative; they are valuable, not for the actual amount of food ma- 

 terial they contain but rather for their palatability, the stimulation they give 

 to the production and flow of digestive juices, and the desirable water-soluble 

 constituents of meats and vegetables which they may include. Quantitatively 

 their food value rarely exceeds from 25 to 100 calories per serving." 



The respiratory metabolism in a case of prolonged undernutrition, J. 

 JOFFE, E. P. PouLTON, and J. H. Ryffel (Quart. Jour. Med., 12 (1919), No. 48, 

 pp. SSIf-SJfS, fig. 1). — To determine whether in individuals who had for a long 

 time lived on low calorie value diets the ordinary occupations of life were carried 

 out with a less expenditure of energy, an investigation has been made of two 



