FOODS — nUMAN NUTRITION. 61 



maintenance of pl;mts and labor, for a few animals, capable of greatly increasotl 

 slaughterings, afford little or no element of economic competition from tlie nn- 

 organizetl, uninspected local meat supplies, and these economic errors have a 

 substantial and direct influence in fixing the high meat prices," 



Emaciation in meat inspection, F. Gklttneb {Ztsc?ir. Flcisch u. Milchhyg., 

 23 {1913), yo. 20, pp. ^67-473). — It is the opinion of the author that the whole 

 animal body should be regarded as unfit for human food if complete emaci;ition 

 has taken place, and that its value as human food is very considerably reduced 

 if emaciation has taken place to any great extent. 



The presence of succinic acid in meat extracts and in fresli meat, H. 

 EiNBECK (Hoppc-Seyler's Ztschr. Physiol. Chcm., 87 {1913), No. 2, pp. i//5- 

 15S). — The examination of several samples of commercial beef extracts showed 

 the presence of succinic acid in amounts varying from 0.3 to 0.5 per cent. 

 The amount of succinic acid in several samples of fresh beef varied from 0.1 

 to 0.5 per cent. 



Muscle extractives. — XIV, Carnosin and carnosin nitrate, W. Gulewitsch 

 {Hoppe-Scyler's Ztschr. Physiol. Ghem., 87 {1913), No. 1, pp. i-ii).— Experi- 

 mental data are given regarding the optical properties of carnosin and carnosin 

 nitrate which were obtained in pure form from meat extractives. For earlier 

 work, see previous notes (E. S. R., 18, pp. 67, 1067; 10, p. 64). 



Muscle extractives. — XV, The presence of carnosins, methylguanidins, 

 and carnitins in horseflesh, J. Smouodinzew {Hoppe-Scyler's Ztschr. Physiol. 

 Chem., 87 {1913), No. 1, pp. 12-20). — The examination of muscle from a freshly 

 killed horse showed the presence of these substances in the following amounts : 

 Carnosin, 1.82; methylguanidin, 0.83; and carnitin, 0.2 per cent. 



Fish milt as human food, J. Konig and J. Ggossfeld {Biochem. Ztschr.^ 

 54 {1913), No. 5-6, pp. 333-350). — The results are presented of a study of the 

 composition of herring milt and carp milt, special reference being made to the 

 nature of the nitrogenous and fatty constituents. 



Among the nitrogen compounds found were the meat bases, xanthin and 

 ereatinin, free amino acids, and protamin in combination with nucleic acid. 

 The fat contained about 20 per cent lecithin and from 11 to 17 per cent of 

 cholesterin. 



Fish roe as human food, J. Konig and J. Grossfeld {Biochem. Ztschr., 

 54 {1913), No. 5-6, pp. 351-394, pis. 2, fig. 1).—A study was made of the chemi- 

 cal composition of several varieties of fish roe, including among others that 

 of herring, carp, pike, and cod. Several varieties of caviar were also studied. 



The fish roe showed a low water content. Among the meat bases found 

 were xanthin and creatin, and among the free amino acids taurin, Hyrosin, 

 and glycocoll. The proteins were rich in sulphur and phosphorus, but pro- 

 tamin was found. The fat showed a high content of lecithin, nearly CO per 

 cent, and from 3 to 14 per cent of cholesterin. The lechithin content was high- 

 est in the case of the roe with a low fat content. The sulphur and phosphorus 

 were present in organic combination. 



Lacto — a frozen dairy product, M. Mortensen and B. W. Hammer {Iowa 

 Bta. Bui. 140, pp. 149-155). — This bulletin contains data reported in an earlier 

 publication (E. S. R., 25, p. 03) and new material which has accumulated, in- 

 cluding a discus:^ion of the general question of the souring of the milk. 



Recent experiments with Bacillus lulgaricus show that this organism is 

 capable of forming considerably more acid than the organism ordinarily used 

 as a starter, so the acid fermentation should be watched. By ripening the 

 milk so that it has an acidity of 0.9 per cent, good products, according to the 

 authors, can be obtained with the formulas given. Sometimes this organism 

 gives a disagreeable flavor to the milk which can be overcome in part at least 



