POODS HUMAN NUTRITION. 165 



Influence of high temperatures on the eggs of the silkworm, E. Quajat 

 (Influoiza dcllc altc Tcmijcrniiirv sul Seme Bachi. Turin, 1907, pp. J/S). — In 

 a series of observations under carefully controlled conditions it was shown that 

 the indigenous race of silkworms was capable of enduring a temperature of 

 42° C. for from 6 to 13 hours. The eggs of the Japanese race are somewhat 

 injured by subjection to a very high temperature but ma}% however, endure a 

 temperature of 50° C. for 30 minutes. 



FOODS— HUMAN NUTRITION. 



Some of the present-day problems of biological chemistry, R. H. Chitten- 

 den (Science, n. ser., 21 {1008), Xo. 685, pp. 2'tl-2-5Jf). — The structure of 

 proteids, enzyms and their relation to biological problems, and other important 

 biological questions are discussed in this paper presented before the Biological 

 Section of the American Chemical Society at Chicago. .January. 1908. 



The occurrence of nitrates in vegetable foods, in cured meats and elsewhere, 

 AY. D. Richardson {Jour. Ainer. Chetn. Soc., 29 {1907), No. 12, pp. 1757-1767). — 

 The results are reported of the examination of a large number of samples of 

 animal and vegetable foods. 



" Nitrates are of general occurrence in plants in all stages of growth, and 

 particularly in the early stages. In the mature parts of plants, such as ripe 

 seeds and fruits, only small quantities of nitrates are found. In some cases 

 potable quantities of nitrates remain in the mature plant — instance ripe beets 

 and turnips. The amounts of nitrates found in vegetables are of the same order 

 but rather more in manj^ instances than those found in cvu'ed meats." 



In the author's opinion, a diet wholly or largely of fresh vegetables would 

 supply more nitrates than would a mixed diet consisting in part of cured meats. 



On certain imported meat foods of questionable wholesomeness, G. S. 

 Buchanan {Local Govt. Bd. [Gt. Brit.] Med. Dept., Rpts. Insp. Foods, 1908, 

 No. 3, pp. 17). — The materials discussed in this report are imported boneless 

 scrap meat, imported pork, and tripe, tongues, and kidneys heavily dosed with 

 preservatives. Methods for regulating the importation and trade in such goods 

 are suggested. 



The amount of preservatives found in tripe, tongues, and kidneys was very 

 high and. as the author points out, only a portion is removed in preparation for 

 the table. 



On inquiries with regard to the wholesomeness of tripe of home and for- 

 eign origin, A. W. J. MacFadden {Local Govt. Bd. [Gt. Brit.], Med. Dept., 

 Rpts. Insp. Foods, 1908, No. 4, pp. 12). — A discussion of data noted above from 

 another source. 



Meat clubs, D. H. Doane {Breeder's Gaz., 53 {1908), No. 5, pp. 232, 233). — A 

 cooperative system of slaughtering and distributing meat is outlined, which, 

 according to the author, has been tried with satisfactory results in i-ural regions 

 where it is usually difficult to obtain a satisfactory supply of fresh meat, par- 

 ticularly during the warm season. 



General statistics of the meat consumed and imported, 1902—1906, J. 

 Betancourt (Sec. Hacienda [Cuba] Estad. Gen. Consumo f Import. Ganado. 

 1902-1906, pp. XI +66, pi. 1).—K summary of statistical data. 



Powdered eggs, T. H. Norton (Daily Consular and, Trade Rpts [U. S.], 

 1907, No. 3055, pp. 7, 8). — A brief note on an Australian process for evaporating 

 eggs. When dried, the eggs are coarsely powderei"" and it is said will keep for 

 a long period in an ordinary package if stored in a dry place. 



Concerning crab extract, IV, D. Ackermann and F. Kutscher (Ztschr. 

 Vntersuch. Nahr. u. Genussmtl., 1.', (1907), No. 11, pp. 6,97-69i).— Betain, pyridin- 



