FOODS — HUMAN NUTRITION. 567 



[Analyses of food materials and other pure food work], J. C. Mahe (Ann. 

 Rpt. Food and Drug Com. Okla., 1 {1900), pp. 61t). — Results are reported under 

 the provisions of the state law of a large number of samples of flavoring 

 extracts, oil, spices, and other food materials, of drugs, etc. 



Data are also included regarding sanitary inspection and various topics con- 

 cerned with the state pure food and drug work. 



Food inspection decision ( IJ. S. Dept. Agr., Food Insp. Decision 130, pp. 

 2). — This decision contains an amendment to Regulation 5 on hearings under 

 the Food and Drugs Act (E. S. R., IS, p. 459). 



Notices of judgment ( U. 8. Dept. Agr., Notices of Judgment 710-712, pp. 2 

 each; 714-716, pp. 2 each). — These notices of judgment have to do with the 

 adulteration of jam ; the misbranding of Hochheimer wine and of a product 

 called " hair grower ; " and the adulteration and misbranding of olive oil, spirits 

 of turpentine, and coffee and chicory compound. 



The milling quality of Washington wheats, II, R. W. Thatcher {Wash- 

 ington 8ta. Popular Bui. 29, pp. Jf). — This is a popular account of material 

 summarized in a bulletin previously noted (E. S. R., 2.3, p. 467). 



Amount and distribution of nitrogenous material in local grown wheats, 

 M. P. Neumann {Ztschr. Gesam. Getreideiv., 2 {1910), No. 11, pp. 268-272).— 

 The results of studies of German wheats are reported. 



According to the author's conclusions, neither the gliadin content nor the 

 percentage of water-soluble material is a characteristic which serves for the 

 identification of different sorts of vvheat, and neither factor serves as a measure 

 of bread-making quality. In general, there are variations in the distribution 

 of both water-soluble and alcohol-soluble protein in dift'ereut sorts of wheat, 

 and analytical methods are not accurate enough to interpret the meaning of 

 the variations with respect to the flour. 



Work done in the testing of wheat and flour in the chemical laboratory of 

 the Department of Agriculture, New South Wales, F. B. Guthsie {Bui. Imp. 

 Inst. [So. Kensington], 8 {1910), No. 2, pp. 139, I4O). — The results of compara- 

 tive studies of wheat and similar work are briefly reported. See for instance 

 that previously noted (E. S. R., 22, p. 763), 



Testing baker's yeasts, Olga Knischewsky {Ztschr. Gesam. Getrcidew., 2 

 {1910), No. 11, pp. 272-276). — A number of sorts of yeast were examined. 



The preparation and use of maize and maize products as food, J. Schindleb 

 (Anleitung zur Beurteilung des Maises und seiner Mahlprodukte als Nahrung- 

 smittel. Innsbruck, 1909. pp. 43, pi. 1). — A summary of data regarding the use 

 of maize and maize products for food purposes, with special reference to in- 

 creasing the use of this cereal in Europe. A section is devoted to denatured 

 spoiled Indian corn and corn meal. 



[A new food product made from lobster], F. Deedmeyee {Daily Cons, and 

 Trade Rpts. [U. .?.], 14 {1911). No. 3, pp. 42, 43).— X canned lobster product 

 is described which, it is said, consists of 0.6 lobster meat, 0.3 lobster liver, and 

 0.1 roe. The meat used is that portion attached to the lobster tail which, with 

 the other ingredients mentioned, is usually rejected in lobster canning. 



Examination of grape juice (Z^. H. Sanit. Bui., 3 {1910), No. 11, pp. 199, 

 200). — Analyses of 12 samples of commercial grape juice are reported. 



The use of preservatives in food and their influence upon the body, A. J. J. 

 Vandevelde and H. P. Wijsman {Brussels. 1910, pp. 16). — In a paper presented 

 before the Second International Congress of Alimentary Hygiene and the 

 Rational Nutrition of Man, Brussels, 1910, the authors summarize and discuss 

 legislative enactments in different countries and other data bearing upon this 

 subject. 



