364 EXPERIMENT STATION RECORD. 



With tlie exception of the conversion of the alcohol into acetic acid there is but 

 little change in the composition of the cider as it is being converted into vinegar. 

 The most marked difference, other than the oxidation of the alcohol into acid» 

 is the elimination, or perhaps, destruction of the fixed acids. Here there 

 appears to be an almost constant loss during acetification. On the other hand, 

 there is a considerable formation of pentosans in. the generator. No apprecia- 

 ble loss in solids or nonsugars takes place, and the other constituents are prac- 

 tically unaffected. The amount of glycerol in the cider remains almost un- 

 changed by its passage through the generator, and, as it is a product of the 

 alcoholic fermentation, it is an important factor for the detection of adulteration 

 in commercial vinegars. The percentage of ash in the nonsugar solids is re- 

 markably constant, varying only within slight limits, and is of decided value 

 as a standard for judging the purity of cider vinegars. 



" The results indicate plainly that, given the composition of a hard cider to be 

 used in this manufacture of vinegar by the generator process, it is possible to 

 approximate very closely the composition of the vinegar which can be made 

 from it." 



The physiological significance of certain substances used in the preserva- 

 tion of food, J. H. Long {Trans. 15. Internat. Cong. Hijg. and Demogr. Wasli- 

 ington, 2 (1912), Sect. 2, pp. 360-371). — ^A resume of work and discussion regard- 

 ing the use and physiological effect on sodium benzoate, copper salts, and 

 sulphurous acid in food materials. 



The physiological significance of certain substances used for the preserva- 

 tion of foodstuffs, A. ScHATTENFROH (Traus. 15. Internat. Cong. Hijg. and 

 Demogr. Washington, 2 (1912), Sect. 2, pp. 371-380).— A discussion of the 

 effects of formic acid, boric acid, borax, sulphurous acid, salicylic acid, ben- 

 zoic acid, hydrogen peroxid, formaldehyde, etc., on the physiological processes 

 and their desirability as preservatives. 



Cost and nutritive value of foods, C. F. Langwoethy (Trans. 15. Internat. 

 Cong. Hyg. and Demogr. Washington, 2 (1912), Sect. 2, pp. 550-573).— A sur- 

 vey of the work done in the United States from 1907 to 1912 along the following 

 lines: Studies of food and food products; special studies of ash, protein, and 

 other food constituents; preparation, preservation, handling, and storage of 

 food in relation to nutritive value; dietary studies and dietetics; digestion; 

 metabolism experiments, including studies of income and outgo, made with 

 respiration calorimeters ; hygienic studies of foods in relation to their economic 

 value; cost and economic value of food and other statistical data; and agencies 

 for making information available. 



A complete list of the publications referred to is appended. 



Statistical data regarding the protection of food supplies in large cities in 

 Germany, edited by H. Silbergleit (Statistische Beitrdge zur Frage der Lehens- 

 mittelversorgung in deutschen Grossstddten. Berlin, 1912, p. 75). — ^A summary 

 of data, chiefly statistical, regarding slaughterhouse prices, sales, and other 

 topics connected with the trade in meat, fish, and potatoes. 



Betail prices, 1890 to August, 1913, F. €. Croxton (U. S. Dept. Lalor, Bur. 

 Lal)or Statis. Bui. 136, 1913, p. 146). — In this publication, which is No. 11 of 

 the Retail Prices and Cost of Living Series (E. S. R., 30, p. 259), statistical 

 data are reported, chiefly in tabular form, regarding the prices of food, coal, 

 and gas, and the scaling weight (i. e., weight of dough before baking) of the 

 principal brands of wheat bread, the investigation covering a number of 

 American cities. 



The influence of preparation upon foodstuffs and their nutritive value, 

 M. RuBNEB (Trans. 15. Internat. Cong. Hyg. and Demogr. Washington, 2 (1912), 



