1919] FOODS HUMAN NUTRITIOX. 467 



The results obtained are considered to indicate tliat removal of the germ or 

 embryo from corn and wheat deprives these cereals of their autineuritic 

 vitamin, that is, that the antineuritic substance is located entirely in the 

 embryo of the grain. This suggests that this accessory food is necessary for 

 the metabolism of the growing plant as well as the animal body. A table 

 compiled from the observations of various authors is given showing the oc- 

 currence of this vitamin in cells with an especially active metabolism. 



Attention is also called to the bearing of the results of the study on the 

 question of the nutritive value of bread. The advisability is suggested of so 

 altering the milling process as to allow the germ of the cereal without the bran 

 to be incorporated in the finished flour. 



Food flours and their derivation products, E. Collin (Ann. Falsif., 11 {1918), 

 No. 121-122, pp. 372-38/t, fi(js. 7; 12 (1919), No. 123-12J,, pp. 14-29, figs. 10).— 

 The physical and microscopical characteristics of flour prepared from wheat, 

 barley, maize, rice, buckwheat, potatoes, tapioca, durra, bananas, chestnuts, 

 soy beans, cacao beans, oil cake, and algae are described and suggestions given 

 for their detection in mixed flours and in bread. The value of several of 

 these flours as wheat substitutes is discussed. 



Dig'estibility of bacon, K. Bluxt and M. G. Mallon (Jour. Biol. Chetn., 38 

 (1919), No. 1, pp. 43-48, fig. 1). — Digestion experiments with normal young 

 women on a diet of bacon, shredded wheat biscuit, orange juice, and sugar 

 Avere conducted to determine the coefficients of digestibility and utilization of 

 bacon fat, the former coefficient representing the percentage of fat hydrolyzcd 

 as calculated from the neutral fat found in the feces, and the latter represent- 

 ing the percentages of fat hydrolyzed and absorbed as calculatetl from the free 

 fatty acids found in the feces. 



The average percentage of digestion of the fat of slightly cooked bacon was 

 96.3, and of the thoroughly cooked, 97, while the average percentages of utili- 

 zation were 92.8 and 95, respectively. Later experiments in which moderately 

 cooked bacon v/as used gave coefficients of utilization of 96.2, 95.7, and 96.5 per 

 cent. While the nitrogen of the diet was not so well utilized (79.8 to 80 per 

 cent), the low figures are thought to be due not to the bacon nitrogen but to 

 the shredded wheat. 



The ripening' of sausage, E. P. Cesari (Conipt. Rend. Acad. Sci. [Paris], 168 

 (1919), No. 15, pp. 802, 803). — The ripening of sausage is thought to be due to 

 the action of certain yeasts which possess a* moderate proteolytic power and the 

 property of producing aromatic products. The possibility is suggested of modi- 

 fying advantageously the natural ripening by inoculating the paste with pure 

 cultures of the yeasts in question, selected to obtain the most pleasing odor 

 and taste. 



Beverag-es and their adulteration, H. W. Wiley (Philadelphia: P. Blakiston's 

 So'!i & Co., 1919, PI). XV +421, pis. 2, figs. 40).— The subjects treated in this com- 

 panion volume to Foods and Their Adulteration (E. S. K., 40, p. 459) arc waters, 

 soft drinks, fruit juices, coffee, tea, cocoa, chocolate, fermented and distilled 

 beverages, alcoholic remedies, and beverages containing cocaine. The descrip- 

 tion of each beverage includes its origin, methods of manufacture, composition, 

 the proper conditions attending its transportation and use, and the common 

 adidterations and misbrandings. 



The gastric response to foods. — II, A fractional study of the coagulation 

 of milk in the human stomach, O. Bekgeiji, J. M. Evvard, M. E. Rehfuss, and 

 P. B. Hawk (Amer. Jour. Physiol., 48 (1919), No. 4, pp. 4II-4I8, pis. 3, figs. 2).— 

 By the use of a normal man who was able to regurgitate at will, an extensive 

 investigation was made of the coagulation of milk ia the human stomach. 

 Studies of two kinds were made, one in which small samples of stomach con- 



