FOODS — HUMAN NUTRITION". 63 



On the nature of the sugars found in the tubers of arrowhead, K. I^Iiyake 

 (Jour. Biol. Chem., 15 {1013), No. 2, pp. 221-220).— It was found iu the 

 experiments here reported that arrowhead tubers contained both glucose and 

 fructose. The nonreduciug sugars were found to consist of sucrose and a 

 sugar which apjieared to be raffiuose. No evidence was found of the presence 

 of maltose, pentuio, and mannose, either free or combined. 



Studies on the factors affecting- the culinary quality of potatoes, O. Butlkk, 

 F. B, :\IoRRisoN, and F. E. Boll {Jour. Amcr. ^oc. Agron., 5 {1913), No. J, 

 pp. 1-33, figs. 4). — In this investigation the effect of chemical composition, 

 structure, and methods of cookiug and storage on the cooking quality of pota- 

 toes was studied. A number of different varieties of potatoes were included 

 in the investigation, each variety being baked, steamed, boiled, and fried. The 

 factors noted in passing upon the quality of the cooked product were dis- 

 coloration, mealiness, sweetness, and bitterness, the value given to each quality 

 being recorded on tbe score card. The methods of cooking, judgment of the 

 product, and chemical analysis are discussed in detail. The conclusions drawn 

 are as follows : 



Potatoes high in water content are less mealy than those of a relatively low 

 water content. Neither the percentage of starch in a potato nor the ratio of 

 albuminoid nitrogen to starch is indicative of the degree of mealiness. "The 

 presence of sugar in a potato is detrimental to its quality. The percentage, 

 however, that may be tolorated varies v.ith dilVerent varieties. The ratio of total 

 nitrogen to starch is no criterion of quality." The degree of development of 

 the tuber is not correlated with quality or mealiness. Fried potatoes are re- 

 garded as of better quality than those cooked by any other method, wbile the 

 quality of boiled and steamed potatoes is about the same. 



It is claimed by the authors that the quality of boiled potatoes is affected 

 by the temperature at which they have been stored to a greater degree than 

 are potatoes cooked in any other way. Potatoes of fair or poor quality are 

 best stored at 20° C, and the quality of all potatoes is injured by storing at as 

 low temperatures as 1 to 5° C. "Potatoes for culinary purposes should be 

 stored in a dry cellar at 8 to 10° C." 



The authors claim that mealiness in the potato is due to the separation of 

 the cells in cooking rather than to their disintegration due to the swelling of 

 the starch grains. 



Chemistry of the household, Margaret E. Dodd {Chicago, 1911, pp. 12+169, 

 pis. 12, figs. 31). — A discussion is given of some of the chemical principles 

 involved in the more common i>rocesses of the household, including the chemistry 

 of water, combustion and fuels, lighting, foods, cooking, laundry, cleaning, etc. 



Handbook of hyg-iene. — III, Food and nutrition, edited by T. Weyl {Iland- 

 hucJi (Icr Hygiene. — 3. Band, Nahnnngstniltel und Ernahning. Lcipsic, 1913, 

 2. ed., trp. [VIin-\-291-\-XII-\-29S-Jfl8-\-VI-{-Jfl9-593, figs. Jo).— Parts 1 and 2 

 have already been noted (E. S. It., 23, p. 401). Parts 3 and 4 (pp. 293-593) con- 

 tain, respectively, Hygiene of Nutrition of Individuals and Groups, by W. Schinn- 

 burg. jmd Hygiene of the Alcohol Question, by A. Deibriick. and the general 

 index to the whole volume. 



A further contribution to the knowledg-e of beri-beri, W. Caspari and 

 M. MoszKowsKi {Berlin. Klin. WchnscJir., 50 {1913), No. 33, pp. 1515-1519).— 

 The results are reported of a metabolism experiment in which one of the authors 

 subsisted for several months on a diet the chief constituent of which was 

 polished rice. 



Symptoms were developed which suggested the cardiac form of beri-beri. but 

 disappeared very shortly after a small amount of extract of rice bran was added 

 to the diet. 



