FOODS HUMAN NUTRITION. 555 



(1913), No. 8, pp. 366^68). — The Australian cattle tick (Mar^aropus annulatus 

 australis) is reported to have been collected on native cattle at Key West, 

 Fla., in February, 1912. The brown dog tick (Rhipiccphalus sanguineus) was 

 taken from dogs and a donkey at the siime time. The author points out the 

 importance of ridding Key West of this pest, which in addition to transmit- 

 ting Texas fever attaches itself to a much larger variety of hosts than does our 

 native cattle tick. 



Kesearches on the embryonic development of nematode parasites, A. 

 Mabtin (Ann. Sci. Nat. Zool., 9. ser., 18 (1913), No. 1-2, pp. 151; ahs. in Rev. 

 G&n. M6d. y6t., 22 (1913), No. 264, PP- 689-692) .—This work reports studies 

 made of the development of eggs of Ascaris vitulorum, A. suis, A. canis, A. 

 equorum, A. lumhncoides, Heterakis columhce, Trichocephalus depressiusculus, 

 Sclerostomiun equinum, and 8. vulgare. The first part (pp. 5-77) relates to 

 experimental development of the eggs of several si>ecies; the second part (pp. 

 79-128) to a critical study of the factors influencing the development of the 

 eggs; and the third part (pp. 129-146) to the application of experimental re- 

 sults under conditions existing in natural infestation. A bibliography of 49 

 titles is appended. 



Ktenol, A. Gregoire (21in. Agr. et Trav. Pub. [Belgium], Off. Rural Raps, et 

 Comtnuns., No. 7 (1913), p. 52). — A complete analysis is given of this insecti- 

 cide. 



FOODS— HUMAN NUTRITION. 



The baking qualities of jftour as influenced by certain chemical substances, 

 milling by-products, and germination of the wheat, J. T. Willard and C. O. 

 SwANSON (Kansas Sta. Bui. 190 (1913), pp. 237-285, figs. 8).— Experimental 

 methods are described at length and data reported in which the influence on 

 bread making of different chemicals and substances in the by-products of mill- 

 ing was studied. 



The chemical substances included among others peptones; glycocoll ; leucin; 

 aspartic acid; asparagin, ammonium acetate, tartrate, chlorid, and phosphate; 

 sodium phosphate, bicarbonate, and formate; and potassium nitrate. The sub- 

 stances contained in the milling products included cold water extract of bran, 

 filtered and unfiltered, hot water extract of bran, extracts of wheat scourings, 

 flour from germinated wheat, cold water extract from the bran of germinated 

 wheat, boiled extract from bran of germinated wheat, and cold water extract 

 from the shorts of germinated wheat. 



In general, the authors note that the addition of these materials caused no 

 marked increase or decrease in the time of the first rise of the dough. In the 

 case of the second rise the results were more pronounced, the period being 

 markedly shortened with most of the substances used. "The sodium and po- 

 tassium compounds did not affect the result either way, but the heated bran 

 extract and the cold extract from the shorts of germinated wheat showed a 

 distinct lengthening of the period. The boiled bran extract from germinated 

 wheat also showed the same tendency as far as the trial was comparable with 

 the others." 



Considering the amount of rise of the dough as a whole, the authors note 

 that " as a class the amino compounds showed a tendency to decrease the 

 maximum volume of the dough, while the ammonium compounds showed no 

 such tendency as a group. Also the bran extracts from sound bran showed no 

 decrease, while the various products from germinated wheat showed a distinct 

 decrease. . . . The amino compounds and ammonium compounds, as well as 

 the various products obtained from sound and modified wheat, decreased the 



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