404 KXPKRTMENT STATFOX lil'.COItl). 



fifis freo from dirt, insects, etc., anil the desiraliility of clean liu's is discussed as 

 well as tlie food value and uses of figs and related topics. 



Nuts and their uses as food, ^1. E. Jaffa (?'. H. JJcjil. A(/r., r'tinncrs' Jiid. 

 S32, [)i>. 7-8, flii. /I. — -This bulletin is a I'evision and extension of an earlier 

 ])uI)lication (E. S. It., V.), \). 2~->H). In its present fonn the bulletin constitutes 

 a summary of available data on the liavor, comi)osition. and digestibility of nuts 

 and nut products and the general subject of nuts and their uses as food. 



Olive oil and its adulteration. A, Blavia {Alxmox Qiiiniicof<, 7 (lf)07), Xo-t. 

 80, pp. 193-197: 81. pp. 2l'i-JIS: 82, pp. 23S-2J,S, fiffs. 2: 83. pp. 2G2-266, fig. 

 1; S-'i, pp. 287-292; 8 (1908), .Vo.s. ,s'.7. ///*. .',-8; 86. pp. 28-32).— \ sunnnary and 

 discussion of data regarding olive oil and its adulteration. 



On the chemical composition of some Australian wines, M. Blunno and 

 L. A. Musso (A(/i: (laz. A. K. WaJrx, 19 (1908). \<>. 2. pp. l',0-lJi. 5). —The 

 analytical data reported cover 140 samples, in many cases the ash constitu- 

 ents were determined as a i>art of the woi-k. 



Organic phosphorus in wine, M. Soavk (Ann. R. Accml. Af/r. Torino, .'i9 

 (1906), pp. 109-1 Ui). — A summary and discussion of data on the character of 

 the organic phosphorus comijounds of wine. 



Lemon extract, T. J. Bryan (Amci: Food Jour., 3 (1908), Ao. 3, pp. 21, 22).— 

 The author discusses the adulteration of lemon extract and related questions, 

 gives household tests which he considers useful for the detection of such adul- 

 teration, and briefly notes the results of the examination of such goods, under 

 the State pure-food law. 



Salicylic acid for preserving fruit juices, F. W. Dafert and B. Haas (ArcJi. 

 Chcm,. Microfi.. 1 (1908), p. 2'i: <ihs. in Chcni. Ztf/.. 32 (1908). \o. 27, Report., p. 

 17Jt). — In studies of the minimum amount of salicylic acid required as a pres- 

 ervative it was found that .">(» gm. per hectoliter of raspberry juice was sufficient. 



Influence of food pre'servatives and artificial colors on digestion and 

 health. IV, Benzoic acid and benzoates, H. W. Wilky (V. .s'. Dcpt. Agr.. Bur. 

 Chcm. Bui. Sli, pt. .'/, pp. 10.',3-129Ji, figs. 2).— Full analytical data and other 

 details are reported of investigations on benzoic acid and benzoates. The con- 

 clusions have been noted from a previous summary (E. S. R., 20, p. 361). 



The social condition of working-class families in Dublin (Brit. Med. Jour., 

 1908, No. 2.'i66, pp. 833. 83.'i). — A summary of investigations carried on by T. J. 

 Stafford and C. D. La Touche into the social conditions and domestic economy 

 of a number of families. Considering 21 families, the average exi)enditure for 

 food was about $3.20 per week, which provided on an average 08.52 gm. of 

 protein per man per day. Considering only families of unskilled laborers, the 

 amount expended for food was $2.48 per week and the amount of protein ob- 

 tained 80.6 gm. per man per day. The authors believe that the systematic study 

 of such questions is of the greatest importance. 



Dietetics in tuberculosis: Principles and economics, N. D. Bardswell and 

 J. PI Chapman (Proc. Roil. ^oc. [London]. Srr. B, 80 (1908). No. B5.i8. pp. 

 151-160). — In connection with a study of the diet of tuberculosis iiatients with 

 special reference to the value of animal and vegetable protein, the authors 

 repoi't figures obtained with families under normal conditions which are used 

 for purposes of comparison. They found that the diet of 100 working-class 

 families, regarded as physiologically adequate, furnished 119 gm. protein, 114 

 gm. fat, 417 gm. carbohydrates, and 3.687 calories of energy per person per day 

 at a cost of 20 cents. 



An explanation of the specific dynamic effect of protein, G. Lusk (Zcnthl. 

 Phi/sioJ.. 21 (1907), Ao. 26. pp. 861, 862). — On theoretical grounds the author 

 believes that the specific dynamic affect of protein is due to cleavage which 

 involves the breaking down of the amid radical. If protein is resorbed ratlier 



