FOODS HUMAN NUTRITION. 357 



red and white meat. In the case of white meats, boiling removes more extract- 

 ive nitrogen than roasting. The results obtained are discussed with special 

 reference to invalid dietetics. 



Commercial cuts of meat on the block {Breeder's Gaz., 53 (1908), No. 

 11, pp. 599, 600, figs. //). — The system of cutting meat followed in the Chicago 

 market is described and a large number of photographs of market cuts re- 

 produced. 



The native oysters of the west coast, R. E. C. Stearns (Nat. Gcogr. Mag., 

 19 (1908), No. 3, pp. 22//-2^^ti).— Statistical and other data regarding the oysters 

 and oyster beds on the Pacific Coast of the United States. 



Milling qualities of wheat, II. Stewart and J. E. Greaves ( Utah 8ta. Bui. 

 103, pp. 2^3-276, figs. 2). — Using 21 samples of Utah wheats grown under irri- 

 gated conditions and 70 samples grown under arid conditions, the milling quali- 

 ties and character of locally grown wheats were studied, including both the 

 common bread varieties and durum wheats. 



The average weight of 100 kernels of the common bread variety tested was 

 3.0417 gm. and of 100 kernels of durum wheat 3.7258 gm. The wheats were 

 ground in an experimental mill, the bread variety yielding on an average 53.21 

 per cent flour, 35.11 per cent bran, and 10.91 per cent shorts, and the durum 

 varieties, 50.23 per cent flour, 31.97 per cent bran, and 17.27 per cent shorts. 



The durum wheats on an average contained 8.89 per cent water and the bread 

 varieties, 8.46 per cent. The average protein contents were respectively 18.82 

 per cent and 18.44 per cent, using the factor 6.25, or 17.14 per cent and 16.76 per 

 cent, respectively, if the factor 5.7 is used. The water and protein content of the 

 flour, bran, and shorts of the diffwent kinds of wheat are reported. The propor- 

 tion of wet gluten, dry gluten, the ratio of wet to dry gluten, the gliadin con- 

 tent, the glutenin content, the proportion of protein in the form of gliadin, the 

 acidity, and the ash content of the different samples of flour were also studied. 



According to the authors' summary, the Utah wheats are chai'acterized by a 

 low water content and a protein content much above the average. The percent- 

 age of protein in wheat grown on irrigated lands was lower than that of wheat 

 grown on arid farms. The Gold Coin wheat showed the lowest protein content 

 of any variety studied. 



" The theory that the heavier weight per 100 kernels the greater the yield 

 of flour obtained does not receive any support from our work. The statement 

 that spring varieties of wheat have a higher percentage of protein is confirmed 

 by our results. 



" The protein content of the common bread varieties is nearly equal to that 

 of the durum varieties, the difference being only 0.5 per cent. The durum 

 wheats are heavier, kernel for kernel, than the bread varieties. 



" There are noticeable variations in the yield, milling, and chemical character- 

 istics of the same varieties of wheat grown on the various arid farms of the 

 State. The moist and dry gluten content of Utah wheats is very high. The 

 bran and shorts produced from the common bread varieties of wheat are fully 

 as nutritious as the bran and shorts produced from the hard varieties of wheat. 



" If the gluten content determines the value of durum wheats for the making 

 of macaroni, the common bread varieties grown in Utah should be just as val- 

 uable for this purpose. 



" The gliadin content of durum wheats is slightly higher than that of the soft 

 varieties. 



" No single variety now possesses, combined, the desired characteristics of 

 yield, protein content, flour yield, weight per bushel, and the most desirable mill- 

 ing qualities. However, sufficient evidence is presented to indicate those varie- 



