FOODS HUMAN NUTRITION. 359 



It is said that the addition of barley to a rice diet prevents the occurrence 

 of beriberi. This cereal and some others contain gliadins and are characterized 

 by high percentages of glutaminic acid among their cleavage products. The 

 authors propose to study the questions suggested by these facts with reference 

 to beriberi. 



Comparison of potatoes and rice, Louise Shipman (III. Agr., 12 {1908), 

 No. 5, pp. I'i9, 150. fig. 1). — Data are summarized regarding the nutrients, 

 energy value, and cost of equivalent amounts of raw and cooked potatoes and 

 rice. According to the author, rice takes up about 5 times its weight of water 

 when cooked. 



The uses and composition of tamarind seeds, D. Hooper (Agr. Ledger, 

 1907, No. 2 (Veg. Prod. Ser., No. 101), pp. 13-16, fig. i).— Tamarind seeds, it 

 is stated, are universally eaten by the poorer people of India during times of 

 scarcity and famine and are occasionally eaten at other times. Seeds with 

 and without the outer hull were analyzed and a study of the fat of tamarind 

 seeds was also made. The amount of fat present is small. The principal con- 

 stituents are protein and carbohydrates, the proportions present in the kernel 

 without the brown covering being 18.06 and 62.88 per cent, respectively. 



" There is a decided difference in the composition of the shelled and un- 

 shelled seeds. The shells contain the undesirable constituents, namely, the 

 tannin matter and fiber, and the kernels represent a nutritious food, white in 

 appearance and with no disagreeable odor and taste." 



The stafE tree (Celastrus scandens) as a former food supply of starving' 

 Indians, F. T. Dillingham (Amer. Nat., ^1 (1907), pp. 391-393; abs. in Chem. 

 Abs., 2 (190S), No. 5, p. 677/). — The food value of this product is attributed to 

 the presence of mannan. 



Strained honey, A. McGill (Lab. Inland Rev. Dept. [Canada], Bill. 1^5, 

 pp. 29). — Of 253 samples of so-called strained honey collected throughout the 

 Dominion of Canada, 219 samples were genuine, 31 of them showing a high 

 water content. Of the remaining samples 4 were doubtful, 16 apparently adul- 

 terated, and 14 sold as compound. 



According to the author, " the highest amount of water found in any of these 

 samples is 31.4 per cent. . . . The ash of honey is due almost entirely to the 

 accidental occurrence of dust, which sticks to the nectar, or other saccharin 

 fluid, gathered by the bees. It is usually a mere trace, but exceptional instances 

 are on record when it has reached 0.3 per cent." 



In the author's opinion, a high ash content in honey is due to carelessness 

 in handling with consequent access of dust, and he does not believe that the 

 ash content is valuable for detecting adulterated honey. 



Various other questions connected with honey and honey adulteration are 

 briefly considered. 



Sophistication of honey, J. Zimmermann (Honigfdlschiingen vnd Honig- 

 fUlscher [1908], pp. 80; rev. in Chem. Ztg., 32 (1908), No. l.'t, p. 165).— A dis- 

 cussion of the importance of pure food laws with reference to the honey industry 

 and related topics. 



New preserved fruit products, J, Halmi (Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 15 (1908), No. 5, pp. 277-280). — Hungarian products are described, 

 including so-called plum bread, plum jelly, plum flour, and similar products 

 made from apricots and apples. 



The composition of fresh avocado fruit, E. A. Patratjlt (Bui. Assoc. Chim. 

 Sucr. et Distill., 25 (1908), No. 8, pp. 777, 778 ) .—According to the analytical 

 data presented, the edible portion of the avocado has the following percentage 

 composition: Water 82.1, protein 1.2, fat 8.7, sugar 2.9, cellulose and undeter- 

 mined material 4.6, and ash 0.5 per cent. Starch and tannin were not present. 



