FOODS — HUMAN NUTRITION. 305 



no such condition resulted from eating the other fats, it would seem from the 

 information at hand that the limit of tolerance for these may have been higher 

 than for beef fat." 



Similar experiments are being carried on with other culinary and table fats. 



The water content of meat products, E. Seel (Chem. Ztg., S9 {1915), Nos. 

 66, pp. 409, 410; 69, pp. 431, 432). — A controversial article. On the basis of 

 the analysis of a large number of samples of sausage, the author disagrees with 

 Feder (E. S. R., 32, p. 252) and concludes that the ratio number 3.5 is more 

 nearly correct than 4.0 for denoting the relative amounts of water and " or- 

 ganic nonfat " in chopped meats. 



Farinaceous milks, Gobekt (Ann. Falsi/., 8 (1915), A'o. 19-80, pp. 165-170). — 

 The Swiss Codex defines farinaceous milks as preparations composed of a desic- 

 cated mixture of milk and of cereal or legume flour, the starch of which has been 

 rendered as soluble as possible. Analyses were made of three products of this 

 type to determine the percentages of water, fat, reducing sugars, cane sugar, 

 casein, and other soluble and insoluble matter present. The only one of these 

 products having the composition considered by the author ideal contained 4.1 

 per cent of fat and 6 per cent of casein. 



Baking qualities of flours from grades of wheat from the Canadian West- 

 ern Provinces, R. Harcoukt (Jour. Soc. Cheni. Indus., 34 (1915), No. 15, pp. 

 821, 822).— The results are reported of baking tests with flour produced in an 

 experimental mill from several different grades of wheat grown in western 

 Canada in the years 1911 to 1914. The factors studied included the percentage 

 of wet gluten and water absorption, the weight and size of the loaf, and the 

 color, texture, and appearance of the bread. 



Baking without grain flour, W. Ostwald and A. Riedel (Chem. Ztg., 39 

 (1915), No. 85-86, pp. 537, 538, figs. 5). — Baking tests are described which were 

 made with potato and tapioca flours used singly or mixed in equal proportions, 

 and to which in some cases were added potato-flour paste and baking powder, 

 or milk and yeast, a little sugar and salt, and in one case eggs. The best re- 

 sults were obtained with the potato flour and paste, to which milk and yeast 

 were added. 



Conserves for the army, Moussu (Compt. Rend. Acad. Agr. France, 1 (1915), 

 No. 23, pp. 668-677). — A summary and digest of experimental data consisting 

 in part of the report of Piettre, which describes the composition of several 

 meat and vegetable products intended for army use and outlines the technique 

 employed in preserving vegetables both alone and with meat. 



The composition of frozen oranges and lemons, H. D. Young (Jour. Indus, 

 and Engin. Chem., 7 (1915), No. 12, pp. 1038-1041). — Con.siderable data are 

 reported regarding the effect of freezing on the composition of the juice of 

 oranges and lemons. The factors determined were the specific gravity and 

 acidity of the fruit and of the fruit juice, and the sugar content of the juice. 

 Samples of both frozen and unfrozen fruits were examined, some having been 

 picked at short intervals and others shortly after having been frozen and then 

 stored. The results are summarized by the author as follows : 



" The principal change caused in citrus fruits by freezing is an excessive loss 

 of moisture. This is shown by a marked lowering of specific gravity. 



" The percentages of sugar and acid decrease slightly but definitely. 



" Since the change in the composition of the juice is slight, its edible qualities 

 are not impaired if it is not frozen so severely as to cause it to dry up." 



Certain sanitary aspects of candy manufacture, E. H. Cummins (Amer. 

 Jour. Pub. Health, 5 (1915), No. 11, pp. 1148-1163).— This investigation was 

 carried out to determine the death rate of different pathogenic bacteria in 



