762 EXPEEIMEl^T STATION RECOED. 



The possibility of using cotton-seed flour in bread malting -was studied to 

 some extent. " Cotton-seed flour stimulated fermentation. It caused decrease 

 in loaf volume by weakening or diluting the gluten of the wheat flour. "When 

 more than 75 gm. of cotton-seed flour is added the gluten is so weakened that 

 sufficient rise for baking can not be secured. The color resembles that of 

 ginger bread when as much as 20 per cent of cotton-seed flour is added. The 

 loaf has a rich, nutty flavor, that is highly pleasing, and it is the opinion 

 of those who have tried it that the flavor is an improvement over the straight 

 wheat flour." 



In connection with the work of the food laboratory, attention was given to 

 the extent and means of preventing food spoilage. This was found to be due 

 mainly to imperfect methods of the producer in picking, packing, and grading; 

 inadequate storage and shipment facilities; improper conditions of storage; 

 and a lack of compliance with general sanitary principles. 



[Food and drug analysis], R. E. Rose and L. IIeimhirgee (Fla. Quart. Bui. 

 Drpt Agr., 26 {IHir,), Xo. 1, pp. 8-11, 132-lJf5).—As a iiart of the report of the 

 .state chemist for 191.1, data are given regarding the examination of 375 samples 

 of food and drug products, including .304 samples of citrus fruits. 



Report of the agricultural-experiment and food-investigation station at 

 Klagenfurt for the year 1914, II. Svoboda {Ztschr. Lundic. ^'crsuchslr. 

 Ocstcrr., 18 {1915), No. 6, pp. 357-369). — The results are herein recorded of the 

 investigation of 1.0"3 miscellaneous foods and beverages. 



Undergraduate budgets, Ada L. Comstock {Sniiih Alumn<e Quart., 7 (1916), 

 Xo. 2, pp. 81-86). — This article reports the results of a study of the budgets of 

 421 students in Smith College during the school year 1914-15. 



Foodstuffs, D. SoMMERVii.LE (Jour. Roy. Soc. Artu, 63 (1915), Xos. 3277, pp. 

 893-903; 3278, pp. 909-921; 3279, pp. 925-932; 3280, pp. 937-943).— In this 

 series of four lectures the author reviews the principles of food and nutrition 

 in the light of recent investigations. 



Nutrition, T. B. Osboune and L. B. Mendel (Carncpie /;wf. Washingtoti Year 

 Boole, H (1915), pp. 378-3S4). — This article summarizes the results of investiga- 

 tions of the vegetable proteins, carried out for the Carnegie Nutrition Labora- 

 tory. ^Most of the material here presented has boon noted from other sources. 



Nitrogen economy by means of adding ammoniacal salts and urea to the 

 diet, E. Grafe (Dcut. Arch. Klin. Med, 117 (1915), No. ^-5, pp. 4.',S-.i61 ; ahs. in 

 Zcnlhl. riiusioh, 30 [1915], Xo 11, pp. 489, PO). — A number of instances are 

 reported in which the addition of ammonium chlorid, ammonium citrate, urea, 

 or a combination of these to the diet produced a considerable improvement of 

 the nitrogen balance, which could not be obtained from an ordinary standard 

 diet. 



The influence of carbohydrate and fat on protein metabolism with special 

 reference to the output of sulphur, K. Tsr.Ti (Biochcm. Jour., 9 (1915), Xo. 4. 

 pp. 439-448). — To determine the effect of diets rich in fat and correspondingly 

 poor in carbohydrate, or vice versa, on protein metabolism as measured by the 

 excretion of sulphur in the urine, feeding experiments were conducted with a 

 laboratory animal (dog). The data of three experiments are .summarize*! in 

 part as follows : 



The retention of superimposed nitrogen was greater on a carbohydrate than on 

 a fat diet ; in two of the experiments the same was true for sulphur. 



"The amount of extra nitrogen and sulphur excreted varies with the protein 

 used. There is no evidence that the protein retained after superimpositlon is poor 

 in sulphur. Indeed, with the exception of one experiment, sulphur is definitely 

 retained in larger amount than nitrogen." 



