460 EXPERIMENT STATION RECORD. 



ing amounts of the bran of wheat. The experimental periods were of five days' 

 duration and continued for a month. The flour used was 75, 80, and 85 per 

 cent bolted, and in one case a mixture of wheat flour and corn meal was tested. 

 These flours were made up into bread which formed a part of a simple mixed 

 diet. 



The author concludes from the experimental data that bran is not a useftil 

 food for man. The bread from flour 85 per cent bolted produced intestinal dis- 

 turbances and a considerable loss of protein to the body. Flour 80 per cent 

 bolted, however, was found to possess a food value superior to that 75 per cent 

 bolted. Regarding the contention that a loss of bran constitutes a loss of 

 vitamins, it is held that this matter is of minor importance in that the heat of 

 baking may be sufficient to destroy these substances, and that, moreover, a 

 sufficient quantity of vitamins is always supplied by any well-selected mixed 

 diet. 



The preparation of porous bread from starch, W. Ostwald and A. Rikdel 

 (KoUoid Ztschr., 11 {1915), No. 1, pp. 12-14, figs. 5).— Baking tests with potato 

 and tapioca starch are described. 



In the absence of wheat flour, the dough proved too inelastic to hold the gaa 

 developed from baking powder or yeast and did not make a porous loaf. It 

 was found, however, that by mixing the dough made with starch and yeast, or 

 starch and baking powder, with a stiff starch paste (30 per cent starch) to the 

 extent of 15 per cent of the total weight, a satisfactory loaf with a good crumb 

 could be obtained. 



The use of rice in bread making, N. Novelli (Gior. RisicoU., 5 {1015), No. 5, 

 pp. 68-72). — Experiments in bread making are reported in which 20 per 

 cent of rice flour was added to the wheat flour. Only the chaff" was re- 

 moved from the rice, the superficial layers of the mesocarp which are rich in 

 nitrogen being included In the rice flour. The analysis of white bread made 

 from wheat flour alone was as follows: Water, 27.8; ash, 0.85; protein, 10; 

 fat, 0.28 ; crude fiber, 0.37 ; and nitrogen-free extract, 60.7 per cent. That made 

 from 80 per cent of wheat flour plus 20 per cent of rice flour was water, 27.7 ; 

 ash, 0.9 ; protein, 9.87 ; fat, 0.25 ; crude fiber, 0.32 ; and nitrogen-free extract, 

 60.96 per cent. 



The banana and its by-products, E. Collin {Ann. Falsif., 8 {1915), No. 

 83-8'/, pp. 280-291, figs. 6). — The microscopical features of the banana and 

 banana flour are herein described, and Information Is given regarding the 

 chemical composition of the gi*een and mature fruit and of banana flour. 



Maple sugar, A. McGill (Lob. Inland Rev. Dept. Canada Bui. 324 {1915), 

 pp. 25). — Analytical data are given regarding 234 samples Oi! maple sugar, of 

 which 204 were found to be genuine. 



Micro-organisms in dried fruits and vegetables (Konscrv. Zfg., 16 {1915), 

 No. 40, p. 157). — This article constitutes a preliminary report of work on the 

 microbiologj' of dried fruits and vegetables. Drietl apples, prunes, apricots, 

 cherries, and vegetables were examined, and in nearly every test the number of 

 organisms present was very small. Yeasts, but practically no bacteria, were 

 found in the fruits. 



Electric bake ovens at Salt Lake City, B. W. Mendexhall {Jour. Electricity, 

 36 {1916), No. 2, p. 37, fig. 1). — This article gives information regarding the 

 installation and the consumption of electricity of baking ovens in a number of 

 bakeries and cafeterias. 



Feeding and metabolism of infants, L. Laxgstein and L. F. Meyek {Sdug- 

 Ungsermihrung iind Sduglingsstofficechsel. Wiesbaden: J. F. Bergmann, 1914< 

 2. and 3. cd.. rev. and cnl., pp. XII +408. figs. 46). — This volume, intende<l as an 

 outline for the practicing physician, Is a revision aud enlargement of the pre- 



