760 EXPERIMENT STATION EECOED. 



variety, did not show any very marked variation in loaf volume for the different 

 grades. As a whole, the Bluestem averaged slightly higher in loaf volume than 

 either of the others. Velvet Chaff was equal to the Fife, while durum fell 

 considerably below. The color and texture of all were good. The mean for all 

 the tests of each variety furnishes a fair basis for comparison." 



Analyses of wheats and flours, J, C. Bkunnich {Ann. Rpt. Dept. Agr. and 

 Stock [Queensland], 191It-15, pp. 54-61). — Data are given regarding the compo- 

 sition of a large number of samples of wheat and flour, the appearance of the 

 grain and gluten being included. 



The digestibility of bran, M. Hindhede {Skand. Arch. Physiol., 33 {1915), 

 No. 1-3, pp. 59-80; abs. in Zcnthl. Physiol, 30 {1915), No. 12, p. 561).— In the 

 author's opinion, the nutritive value of bran is such that it is a mistake to use 

 it in times of need for animal feeding. 



Do present practices in bread making conform with the biochemical teach- 

 ings of human nutrition? J. Stoki.asa {Dent. Med. Wchnsrhr., J/2 (1916), No. S, 

 pp. 75-77). — The author compares the chemical composition and nutritive values 

 of pure rye bread, bread made from 80 per cent of rye flour and 20 per cent of 

 specially prepared bran, and bread containing 70 per cent rye flour and 30 per 

 cent bran. 



Digestion experiments in vitro indicated that the protein in bread made with 

 30 per cent bran was as thoroughly digestetl as that of the pure rye bread. It 

 is the opinion of the author that lirnn, which is rich in protein and organic 

 phosphorus compounds, should be milled in such a way as to make these food 

 constituents available to the body and incorporated in all flour used for bread 

 making. 



The bacterial examination of sausages and its sanitary significance, W. E. 

 Gary (.Imcr. Jour. Pub. Jlcnlfh, 6 {1916), No. 2, pp. 12.',-1.H5).—The significance 

 of the bacterial content of sausages is discussed in the light of work of other 

 investigators, mostly German and French. 



The investigation here reported was carrieil out to determine the number of 

 bacteria present and the factors inllueucing it; the prevalence of fecal or path- 

 ogenic organisms; the presence of atlulterants and preservatives; and the influ- 

 ence of sanitary marketing and of cooking on Ihe bacterial content. Thirty- 

 four samples of sausage, purchased under the usual conditions found in the 

 markets of Chicago, were examined ; at the time of purchase each market was 

 scored on the sanitary surroundings, method of handling and exposure of the 

 meat, general cleanliness, and facilities for refrigeration. Determinations were 

 made of the total numbers of bacteria per gram of meat, developing at 37° G. 

 in 24 hours and at 20° in 48 hours, and akso of the numbers of Bacillus coli and 

 organisms forming gas with dextrose. 



From the results of these tests, winch are reported in detail, the author con- 

 cludes that " the number of bacteria per gram of sausage varies so widely that 

 little importance can be attached to the bacterial count alone. Many factors, 

 such as the precautions used in manufacture, proper handling in the shops, and 

 the presence of preservatives may influence the count greatly." 



The following organisms, among others, were isolated from the 34 samples 

 examined: B. coli, 30 times; Proteus vulgaris, 11 times; B. paracoli (organism 

 resembling B. paratyphosus morphologically and culturally but not agglutinatetl 

 by eitiier paratyphoid of enteritiilis serum), 9 tiiu«>s; B. fccalis, 8 times; yeast. 

 8 times; Streptococcus, 5 times; and Staph ylococcus aureus, 2 times. 



Each of the samples was examined for starch adulteration. Cornstarch was 

 very commonly used in a very finely grouixl condition. It was present in oG 

 per cent of all samples, and in 2G per cent of tlie samples .''> i^^r cent or over Avas 

 found. It was noted that starch was present in 77 per cent of the samples pur- 



