FOODS — HUMAN XUTRITION". 363 



According to the authors' suminarj', "a marked variation in all these di- 

 visious of the phosphorus couteut was found. A comparison of phosphorus 

 content with loaf volume was made. Summarizing the data obtained, it is 

 found in general that the larger loaves contain less of all divisions of phos- 

 phorus than the smaller loaves. Calculated on the basis of total phosphorus 

 equal to 100 per cent, it is found that the larger loaves contain a higher per- 

 centage of organic phosphorus than the smaller loaves, the averages of two 

 groups being 93.5 per cent for the larger and 87.3 per cent for the smaller." 



The influence of bran extracts on the baking qualities of flour, II. L. White 

 (Xorth Dakota ^ta. Bui. 106, pp. 47-58, figs. 3; Jour. Indus, and Engin. Chem.y 

 5 {WIS), No. 12, pp. 990-993, figs. 5).— x\cid extract of bran, water extract, acid 

 extract neutralized, and dilute hydrochloric acid were used to replace part of 

 the water required for making dough in 2 series of baking tests with flour from 

 Bluestem, durum, and Velvet Chaff wheat 



It was found, in general, that the acid extract produced loaves showing from 

 G to 20 per cent increase in volume, with a better color and texture than were 

 obtained in the check test or in the tests in which the other extracts were 

 used. In the test with water extract, the loaves were somewhat larger in the 

 check test, while with dilute acid a loaf of decreased volume and very poor 

 texture was obtained. 



Analysis of the acid and the water extract of bran showed 0.4G4 and 0.163 

 gm. P2OS, resijeetively, per 100 cc. extract. 



" It is thought the presence of both acid and soluble salts makes the gluten 

 more coherent. In general, the better the flour, that is, the stronger the gluten, 

 the more marked is the improvement by use of acid extract ; but all samples of 

 flour show greater or lesser improvement. The inner portions of the loaves of 

 bread made with acid extract show no greater amount of water-soluble acid 

 reacting material than the avemge of homemade or bakers' bread." 



Experiments undertaken to show whether or not acid extract had a stimu- 

 lating effect on yeast were not convincing. 



The structure of the soy bean, T. E. Wallis (PJiarm. Jour. [Lo7idon'\, 4- 

 ser., 37 {1913), No. 2597, pp. 120-123, figs. 7).— Histological data regarding the 

 ground and the unground soy bean are reported. The author notes that soy 

 bean meal is occasionally adulterated with cotton-seed meal, gi'ound dried 

 grains, sand, rice starch, and unidentified material. 



Sections of the black and brown soy beans show " that the color is due to 

 pigment in the cell walls of the epidermal cells. The walls are colored deep 

 crimson in the case of the black beans and pale yellow-brown in the brown 

 beans. The structure of all parts of the seeds otherwise exactly resembles that 

 of the ordinaiy yellow beans." 



Philippine fruits — their composition and characteristics, D. S. Pratt and 

 J. I. DEL RosARio {PhUippine Jour. Set, Sect. A, 8 {1913), No. 1, pp. 59-80, pJs. 

 16). — Data are given regarding the appearance, character, and uses of a large 

 number of fruits, and analyses are reported. Among others, the list includes the 

 mango, pineapple, pomelo, papaya, melon, tamarinds (ripe and green), mangos- 

 teen, guava, chico mamey, durian, and breadfruit. 



A study of the composition of cider vinegars made by the generator proc- 

 ess, L. M. TOLMAN and E. II. Goodnow {Jour. Indus, and Engin. Chcm., 5 {1013), 

 No. 11, pp. 928-933, figs. S).— The conclusions drawn from the experimental 

 data reported follow : 



" Vinegar manufactured by the generator process is uniform in its composi- 

 tion, as uniform as the cider from which it is prepared — in which respect it 

 differs materially from the vinegars manufactured by the old barrel process. 



