166 EXPERIMENT STATION RECORD. 



metliji-oblorid, a new base for which the name " crangitin " is proposed, and 

 neosin were identified in this study of crab extract. For earlier work see a 

 previous note (10. S. K., 10, ]>. ;>."(S). 



The proteolytic enzyms of certain vegetable food stuffs, H, Arox and P. 

 Klp:mpin {Bioclicm. Ztsrhi:, 9 (/.908), No. 1-2, pp. 163-18^).— In accord with 

 the results of other investigators, the occurrence of proteolytic enzyms in oats, 

 barley, and vetch was demonstrated. The ferment present in oats can be iso- 

 lated in the form of a glycerin extract and is more active in acid than in 

 alkaline or neutral solution. Its action is rapid. It was found to induce cleav- 

 age in milk proteid and a number of plant proteids very readily, as well as in 

 oat proteid, but this was not the case with other animal proteids, egg albumin 

 being not at all affected and serum albumin affected only after cooking. The 

 possible influence of these plant ferments in animal feeding and in human 

 nutrition is discussed. As the authors point out, the ferments in cereals would 

 usually be destroyed by cooking, but the possibility of a favorable effect from 

 the ferments in raw fruits is spoken of. 



Milling' of wheats, J. C. Bkunnich {Ann. Rpt. Dept. Agv. and Stock [Queens- 

 laii<l\, I'Jiiii-l, ijp. <}2-6S). — The examination of a large number of samples of 

 wheat and wheat milling products is reported, but general conclusions, in the 

 author's opinion, could not be drawn, " particularly for the value of ' strength ' 

 on which the commercial value of flour from the baker's point of view is chiefly 

 based. ... As a matter of fact, so far, no generally satisfactory reasons have 

 been brought forward to explain to which factors the strength of a flour is 

 really due; it seems that strength may vary in the same variety of wheat if 

 grown in a different locality, and in different climatic conditions, and again if 

 milled differently." 



The milling quality of Washington wheat, R. W. Thatcher {Washington 

 Sta. PopuUir Bui. 6, pp. 4)- — -^ popular account of investigations which have 

 been noted from an earlier station publication (E. S. R., 19, p. 964). 



The effect of nitrogen peroxid upon wheat flour, F. J. Alway and R. M. 

 PiNCKNEY {Jour. Amer. Cheni. Soc, 30 {1908), No. 1, pp. 81-85).— The experi- 

 mental data reported have been noted from another publication (E. S. R., 19, 

 p. 666). 



[Chemistry of the bleaching of flour], S. Avery {Jour. Amer. Chem. Soc, 

 29 {1907), No. 12, p. 1767). — A correction of data previously published (E. S. R., 

 19, p. 260). 



Studies of the cause of coloration in black bread, G. Bertrand and W. 

 JIuTERMiLCH {Ann. Inst. Pasteur, 21 {1907), No. 11, pp. 833-8^1 ; Bui. Soc. 

 Chim. France, Jf. ser., 1 {1907), No. 20-21, pp. 10Jt8-1051).—A fuller account 

 of material noted from another source (E. S. R., 19, p. 965). 



Wheat and bread, G. Patourel {Rev. Sci. [Paris'], 5. ser., 9 {1908), No. 5, 

 pp. 135-1^2). — Statistical and other data regarding the composition of flour 

 and bread, the bread supply of Paris, and bread making by the Schweitzer 

 system. 



Changes in rye flour due to molds, W. A. Arnoldow {Yi/cstnlk OTishch. Hig., 

 Sudeb. i Prakt. Med., .',3 {1907), p. 1J,99 ; ahs. in Chem. Ztg., 32 {1908), No. 2, 

 Repert., p. 10). — When rye flour molds the quality deteriorates rapidly, material 

 change being noticeable in a day. In 60 to 70 days, 60 to 83 per cent of sterile 

 flour was decomposed by mold. Of the carbohydrates, 12 to 24 per cent was 

 lost in 12 to 24 hours, while the nitrogen content and ether extract did not 

 materially diminish. 



Comparative nutritive value of bread and zwieback, C. M. Belli {Pp. 35; 

 separate from Ann. Med. Nav., 13 {1907) ; abs. in Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 15 {1908), No. 2, pp. 96, 97). — According to the author's investi- 



