p 



FOODS HUMAN NUTRTTTON, 261 



ings." In general, " the properties of gluten depend on tlie nature and concen- 

 tration of acid and salts in the solution with which it is in contact, and the con- 

 nection hetween the i)roperties of gluten and tlie concentration of acid and salts 

 is a peculiar one which would not be made evident by comparison of analytical 

 figures with bakers' marks. . . . 



" The properties of gluten which vary with concentration of acid and salt 

 are coherence, elasticity, and water content, and it is suggested that these prop- 

 erties have an imiiortant bearing on the shape of the loaf, and that a knowledge 

 of the acidity and soluble salt content of a flour gives a clue to the factor of 

 strength which decides whether the flo.ur will make a good-shaped loaf. 



" Finally, it is suggested that the method of investigation adopted may be 

 expected to throw light on all problems depending on the manipulation of pro- 

 teids, cheese making being especially meutionetl." 



Report on the manufacture and sale of vermicelli, called song-than and 

 ho-tieu, Sandre (BuJ. Econ. Indo-Chine, n. ser., 10 (lOO'i), yo. 67, pp. 805-808, 

 figs. i5).— These 2 sorts of vermicelli are made by natives in Indo-China, the 

 first from green beans (Phaseolus radintus), white beans {Doliclios albus), and 

 rice, and the second from manioc. The processes followed are briefly described. 



Hawaiian honeys {Hawaii Sta. Bui. 11, pp. 7-21, pi. 1). — The bulletin is 

 made up of two articles. 



(1) The source and characteristics vf Haicaiian honeys, hij D. L. Van Dine 

 (pp. 7-12). — In connection with a study of apiculture in Hawaii the author 

 has studied the source and characteristics of Hawaiian honeys. It is pointed 

 out that Hawaiian honeys are of two distinct types: A floral honey "which 

 compares very favorably with the official definition of honey and is derived 

 mainly from the flowers of algeroba, and a houeydew product very decidedly 

 abnormal in its chemical composition." Between these two types, and par- 

 taking of some of the characteristics of each, are natural honeys that are the 

 result of some of the bees in a hive visiting flowers where floral nectar is gath- 

 ered and others visiting sugar cane where honeydew is collected, the character 

 of the product being determined by the relative proportion of the nectar and 

 honeydew gathered and stored. " So long as there is an abundance of flowers, 

 the honey produced will be wholly of the first type, but as the supply of floral 

 nectar decreases the bees visit the cane fields, where they collect honeydew, 

 and when there is a dearth of flowers honeydew alone is collected. This condi- 

 tion results in natural combinations of the two types, which show every grada- 

 tion from the pure floral product to that derived wholly from honeydew." 



.\s the author points out. algeroba honey does not depart from the require- 

 ments of the official standard except in its high ash content (0.44 per cent). 



"Algeroba honey is nearly water white in color and solidifies soon after ex- 

 traction. Its delicate flavor recommends the product for table use. 



" Honeydew honey is noncrystalline and usually of a very dark color. The 

 aroma is very similar to that of molasses and the taste insipid. The product 

 is abnormally high in ash, the amount ranging from 1 to 2 per cent, and it has a 

 de<-ided right-handed polarization. 



" On account of its wide variation, Hawaiian honey can not be sold on 

 sample. Polarization is necessary to determine whether or not the product 

 is optically right or left handed. 



" The algeroba and other natural honeys produced in Hawaii which polarize 

 to the left essentially come within the standard definition of honey, since they 

 nieet all the requirements, with tlie exception of the ash content. The honeydew 

 honey and other natural Hawaiian honeys which polarize to the right should be 

 designated by a modifying term, such as is included in the phrase ' honej-dew 



