558 EXPERIMENT STATION EECORD. 



Studies in the adaptation of an artificial food to human milk, H. J. 

 Gekstenberger, H. D. Haskins, H. H. McGregor, and H. O. Rch {Amer. Jour. 

 Diseases Children, 10 (1915), No. ^, pp. 249-265). — In this article are described 

 the analytical, bacteriological, physical, mechanical, practical, and clinical 

 data obtained in work on the preparation of an artificial millv — termed by the 

 authors " G-R milk." 



" By mixing varying proportions of different animal and vegetable fats, it is 

 possible to get a fat that in its Reichert-Meissl number (small percentage of 

 low volatile fatty acid glycerids), saponification number, iodin number, and 

 other characters, is nearly identical with the fat of human milk, as has pre- 

 viously been shown by Arnold. By replacing in an artificial milk cow's-niilk 

 fat, with the fat of the above description in an emulsified state (homogenized), 

 a distinct step in advance toward the more complete adaptation of an artificial 

 food to breast millj is made. 



" It is also possible to take into consideration the * growth factors,' ' vitamin 

 factors,' and the like, in choosing the individual fats for an acceptable mixture. 

 This represents a further step in the more complete adaptation of an artificial 

 milk to human milk. 



" The homogenizer represents the important means by which the mixing and 

 emulsification of the fat in the artificial milk is possible. The homogenizer 

 also changes the physical condition of the fat (smaller globules, brownian move- 

 ment), which may be of advantage. 



" The meager clinical data suffice to show that the infants fed with Frioden- 

 thal's milk in which the cow's-milk fat has been replaced by a fat with a low 

 A'olatile fatty acid glycerid content, similar to that of human-milk fat, vomit 

 less and have more normal stools than the children reported by Bahrdt and 

 fed with Friedenthal's milk containing unchanged cow's-milk fat. 



" Washing butter with cold or hot water does not remove the low volatile 

 fatty acids from butter, except in an insignificant degree. Washing butter with 

 hot alcohol does remove the low fatty acid glycerids to a decided degree. 



In the opinion of the authors, such a food can be produced to give a very 

 low bacterial count and at a reasonable cost. 



Milling and baking tests of wheat containing admixtures of rye, com 

 cockle, kinghead, and vetch, R. C. Miller (U. S. Dcpt. A<jr. niil. 32S (1915), 

 pp. 24. pis. 2, figs. 10). — This bulletin reports the results of experiments made to 

 determine the effects upon the baking quality of wheat of the presence in it of 

 varying amounts of rye, corn cockle, kinghead, and wild vetch, which are con- 

 sidered as inseparable impurities, since they are not readily reraovetl by the 

 ordinary grain-cleaning machinery. It is also generally claimed that the pres- 

 ence of these substances in wheat affects the baking quality of the fiour milled 

 from it. Descriptions of the different impurities as well as general information 

 regarding their occurrence are given. 



The results are first reported of an examination of samples of wheat from 

 the crops of 1911, 1912, 1913 to determine the percentages of these impurities 

 present. 



Comparative milling tests were made to determine the percentages of bran, 

 shorts, and straight flour yielded by rye, corn cockle, kinghead, and wild vetch, 

 and also by wheat as a comparison. The results of the tests showed that " a 

 relatively low yield of flour was secured when each impurity was mille<l by 

 itself, especially in the test with kinghead seed, from which less than 16 per 

 cent of flour was obtained." 



Jlilling and baking tests, which extendetl over a period of three years, were 

 carried out with wheat alone and with wheat to which had been added varying 

 percentages of each of the impurities. In order to have a basis for comparison 



