170 EXPEEIMENT STATION RECOKD. 



author carried on a number of artificial digestion experiments with samples 

 of bleached and unbleached flour from the same lots. 



" Moist, uncooked gluten was tested with pepsin-hydrochloric acid and that 

 from bleached flour was found to digest as rapidly as, and in some cases more 

 rapidly than, that from unbleached flour. 



"Moist gluten was also digested with a pancreatin solution and that from 

 bleached flour digested more readily than that from unbleached flour. 



" Gluten from bleached flour, after it had been steamed and dried, digested 

 somewhat more rapidly than that from unbleached flour. This was true with 

 either the pepsin or the pancreatin solution. 



" Bread made with yeast from bleached flour did not differ in digestibility 

 fTom that from unbleached. The nitrite-reacting material largely or altogether 

 disappears before the bread is removed from the oven. 



" Boiled starch prepared from bleached and unbleached flour forms, by the 

 action of pancreatin, reducing sugar at equal speeds. Tested with iodin there 

 is no difference in the rapidity of starch digestion, either by pancreatin or by 

 the salivary ferment. Diastase gives the same result." 



About banana flour, J. von Sury (Chcm. Ztff., 3// {1910), No. 52, p. 463). — A 

 general discussion in regard to its composition and uses. 



Banana flour as a food for infants, E. Pritchatid (Brit. Med. Jour., 1910, No. 

 2598, p. Il'i5). — On the basis of his experience with it, the author recommends 

 banana flour in the form of gruel or a decoction in infant feeding. 



Concerning the composition and dig'estibility of different sorts of vege- 

 tables, J. KocHS (Gartenflora, 59 (1910), No. 21, pp. 457-46-'/). — A summary 

 and digest of data. 



Examination of fruit grown in 1909, F. Hartel and J. Solling (Ztsclir. 

 Untersuch. Nahr. u. GenussmtJ., 20 (1910), No. 1, pp. 19-24). — Analyses of fruit 

 and fruit juices are reported. 



Maple sugar, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 215, pp. 13). — 

 Of 138 samples of maple sugar collected in Canada 102 were found to be 

 genuine, 22 adulterated, and 14 doubtful. 



Ground coffee, A. McGill (Lali. Inland Rev. Dept. Canada Bui. 216, pp. 

 22). — Of 286 samples purchased as ground coffee, 260 were found genuine and 

 26 adulterated. Of the adulterated samples, 15 contained chicory as the only 

 adulterant, and in amount not exceeding 10 per cent. The author believes it 

 right to consider these samples technically adulterated, though " it is fair to 

 assume that no intention to defraud the purchaser exists." 



Occurrence of hyoscyamus seeds in poppy seeds, A. von Degen (Ztschr. 

 Untersuch. Nahr. ti. Gennssmtl., 19 (1910), No. 12, pp. 705-720) .—As a result of 

 the reports of various cases of poisoning after ingestion of food containing poppy 

 seed, the author estimated the amount of hyoscyamus seeds in various samples 

 of poppy seed, but found the amount of hyoscyamin which would be ingested 

 was altogether too low to be toxic or lethal. However, he makes several recom- 

 mendations to prevent the contamination of poppy seeds with hyoscyamus seeds. 



Report of the department of food and drugs, state board of health, for 

 June, July, and August, 1910, H. E. Barnard (Mo. Bui. Ind. Bd. Health, 13 

 (1910), Nos. 6, p. 63; 7, p. 75; 8, pp. 88, 8.9).— Data are given regarding the ex- 

 amination of a large number of samples of canned goods, flavoring extracts, and 

 other food materials, as well as drugs and paint. 



Preliminary report of the dairy and food commissioner for the year 1909, 

 J. FousT (Penn. Dept. Agr. Bui. 194, PP. 59). — This bulletin contains a discus- 

 sion of the year's work, data i-egarding the number and kind of products exam- 

 ined under the state pure food law, the text of that law, and other legal mate- 

 rial. 



