FOODS HUMAN NUTRITION. 167 



gatious, zwieback is less digestible than bread and possesses a lower nutritive 

 value, though judged by composition 100 parts of zwieback were equal to 131 

 parts of bread. Taking these facts into account, he considers that zwieback 

 should not form a part of rations for soldiers except occasionally when it is 

 not possible to provide fresh bread. 



The vermicelli and alimentary pastes of Annam, C. Crevost (Bui. Econ. 

 Iitdo-Vhhic. n. sen, 10 (1907), A'o. 67, p. 80Jf). — A brief note ou alimentary 

 pastes called ho-tieu and song-thau, exhibited at Marseille, and the commercial 

 importance of these products in the East. 



Studies of fruit pulp called Nette flour, A. Goris and L. Crete (Compt. 

 Rciul. Acad. Sci. [Paris], l',6 U'JOS), No. ■',, pp. 1 87-1 S9).— Studies of the proxi- 

 mate and ash constituents of the fruit pulp obtained from tropical Africa, which 

 is called " farine de Nette" and is obtained from a legume {Parkia biglobosa). 



Note on fruit juice statistics, H. LiJHRiG, P. Bohrisch, and A. Hefner 

 (Pharm. CentralhaUe, 4S (1907), pp. S4 1-847 ; abs. in Chem. ZentU., 1907, II, 

 Xo. 21, p. 17 do). — The authors examined a large number of samples of rasp- 

 berry. bluel)erry. and currant juices, which they had themselves made. 



Grape juice cordial {Brit. Med. Jour., 1908, No. 2Jfo3, p. 29). — Brief data are 

 reported regarding the composition of a concentrated unfermented grape juice 

 designed for use as a beverage ou dilution with plain or aerated water. 



Concerning alcohol-free beverages, O. Mezger {Ztschr. Untersuch. Nahr. 

 u. Gcnussihtl., lo {1908), No. 1, pp. lJt-19). — Analyses are reported of 44 sam- 

 ples of so-called alcohol-free beverages. All but one of these samples contained 

 less than 1 per cent of alcohol. 



Cocoa from the Gold Coast {Bui. Imp. Inst., 5 {1907), No. Jf, pp. 361-369). — 

 Seven analyses of Gold Coast cocoas, fermented for different lengths of time 

 and washed and unwashed, are reported, as well as other data regarding the 

 cocoas of this region. '• The principal defect of these Gold Coast cocoas as a 

 whole is insufficient fermentation, which considerably reduces their market 

 value in comparison with other varieties." 



Calorimetric and analytical studies of cocoa, H. Langbein {Ztschr. Angcw. 

 Chcni.. 21 [1908), No. 6. pp. 2'il-2-'f9). — A comparative study of commercial 

 brands of cocoa. 



Enrilo, a new coffee substitute, A. Beitter {Ztschr. Vntersuch. Nahr. u. 

 Geuussmtl., 15 {1908), No. 1, pp. 21, 22). — Analyses are reported of a commercial 

 coffee substitute and an infusion made from it. According to the author, it 

 apparently consisted of coarsely ground roasted grains and chicory root. In 

 odor and flavor, the infusion resembled coffee. 



Hops, J. C, Brunnich {Ann. Rpt. Dept. Agr. and Stock [Queensland], 1906-7, 

 p. 7//). — Analyses of Queensland-grown and other hops are reported. The 

 results showed that the amount of soft resins and tannins, which are generally 

 considered of special importance in the valuation of hops, are rather low in the 

 local-grown product. " The total resins also give a value indicating the matura- 

 tion and development of the aromatic and bitter principles, and the total resins 

 are also low in our Downs hop. Otherwise, aroma, appearance, and other 

 physical properties of the sample were very fair." 



Food analyses, J. T. Willard {Bui. Kans. Bd. Health, J, {1908), No. 1, pp. 

 4-12). — Brief statements are made regarding the examination of samples of 

 Hamburg steak, milk, and other food products, and an investigation of the 

 water content of a number of samples of oysters shipped to Kansas under 

 controlled conditions and of the copper content of oysters is reported. 



" From the information at hand it would seem that fresh oysters as placed on 

 the market should have very little liquid with them, and the percentage of the 

 solids in the meats should be the best test of adulteration. It is well known 



