466 EXPERIMEISTT STATTON RECOED. 



unbleached) are extremely close, certainly tbe differences are such as might be 

 ascribed to experimental error." 



Determinations of wet and dry gluten " yielded nothing of diagnostic value, 

 unless the paler color of the gluten from the bleached flour could be so con- 

 sidered. Not only were the amounts of wet and dry gluten appreciably the same 

 for the unbleached and bleached samples of flour, but no differences could be 

 discerned in their resiliency and elasticity." 



Determinations of the nitrite nitrogen made within 3 weeks after the bleach- 

 ing showed that 10 of the 11 samples of bleached flour examined contained less 

 than 0.5 parts per million. No nitrite nitrogen was found in the samples of 

 unbleached flour examined. 



From tests with bread made from bleached and unbleached flour the con- 

 clusion was reached that " flour free from nitrite-reacting material baked in an 

 electric oven will yield bread free from nitrites." If bread is made from flour 

 containing considerable amounts of nitrite nitrogen, and similarly baked, it 

 may or may not be free from nitrites, but in any case the amount will be very 

 considerably reduced. 



From the experimental data the author concludes that the moisture content 

 of both bleached and unbleached flour when similarly exposed varies directly 

 with the hygroscopic condition of the atmosphere. Since the bleached flour 

 was found to be slightly drier and its absorptive capacity somewhat greater 

 than that of the unbleached flour, the results I'eported " give some support to the 

 contention that a slightly larger amount of bread could be obtained from the 

 former." 



Experiments were made on the bleaching effect of sunlight and of air, and 

 according to the author, there seems no doubt that the air in the absence of 

 direct sunlight exercises a bleaching influence. The examination of 2 samples 

 of flour bleached by exposure to air and light showed that both samples con- 

 tained nitrate nitrogen to the extent of 0.05 part per million. 



Preserved vegetables, G. Jaensch {Jahrb. Deut. Landw. Geselh, 25 {1910), 

 No. 3, pp. 605-607). — Data are given regarding the examination of a number 

 of samples of canned vegetables and other vegetable products. 



The dietetic value of fruit, W. R. Lazenby {Trans. Mass. Hort. Soc, 1910, 

 pt. 1, pp. 89-97). — In connection with a summary of data on the food value of 

 fruits and nuts the author states that he has found differences in the water 

 content of underdeveloped and well developed fruits, less than 80 per cent 

 being found in " nubbin " strawberries, " cull " peaches, and " runty " apples, 

 as compared with 90 per cent in fine but not overgi'own specimens of these 

 fruits. He states, further, that 92 per cent of water was found in fine large 

 peaches in comparison with 84 per cent in small peaches of the same variety. 



Data are also recorded for a number of sorts of nuts, regarding the number of 

 nuts in a pound, the percentage of shell or waste, and the percentage of kernel, 

 and the cost of whole nuts and of the edible portion. " It was found during 

 the 'course of the investigation that with the most careful cracking of some 

 of the larger nuts, there is a ' milling ' or cracking loss of nearly 2 per cent 

 of the total weight of kernels." 



Fruit products, Baier {JahiT). Detit. Landiv. Oesell., 25 {1910), No. 3, pp. 

 608-612). — Data are given regarding the examination of a number of samples 

 of jelly and other fruit products. 



Marmalade, jelly and fruit pastes, F. Hartel and J. Solling {Ztschr. 

 Untcrsuch. Nahr. u. GenussmU., 20 {1910), No. 11, pp. 70S-7i2).— Analyses of 

 commercial products are reported and discussed as a reference for standards 

 which are proposed for such goods. 



