658 EXPERIMENT STATION RECORD. 



Progress in the chemistry of food and condiments in the year 1907, H. 

 KuTTENKEULEK (CJieiii. Ztff., 32 (1908), ^o. 50, pp. 693-605; 60, pp. 700-711; 

 61, pp. 720, 721). — A digest of investigations which have been reported during 

 the year. 



The effect of certain preservatives on chopped meat, O. Mezgeb and K. 

 FucHS {Ztschr. Uiitersuch. ^'ahr. u. GenussmU., 15 (1908), Ao. 12, pp. 715- 

 728). — Chopped meat to which benzoic acid was added showed a pale color on 

 the surface although the red color of the interior was little changed. Sodium 

 benzoate increased the color of siich meat. Alkaline sodium phosphate 

 strengthened the color at first. Commercial preservative salts were also tested. 



Lard from oily hogs, W. D. Richardson and F. O. Farey (Jour. Anier. Chcm. 

 Soc, 30 {1908), No. 7, lip. 1191, 1192).— The authors report determinations of 

 the melting point and other constants of back fat, leaf lard, and ham fat from 

 so-called oily hogs. 



Examination of sausages and their hygienic preparation, W. G. Savage 

 {Jour. Roy. Sanit. Inst., 29 {1008), Ao. 8, pp. 366-373; Vet. Bee, 21 {1008), 

 No. 1053, pp. 160-162). — The author investigated the kind aiid number of 

 bacteria present in sausages with I'eference to their age and the method of pre- 

 paring the sausage casings. It is a common practice to pickle sausage casings 

 in salt, the method employed varying under different circumstances. Accord- 

 ing to the author " the action of sodium chlorid upon bacteria is a very weak 

 one, and brine solutions have to be both fairly concentrated and prolonged in 

 their action to effect the death of pathogenic bacteria." 



The occurrence of monaminic acids in meat extract, K. ^Micko (Ztschr. 

 Physiol. Chciii., 56 (JOOS), Xo. 2, pp. 180-211). — Alanin, glutaminic acid, and 

 taurin were identified in meat extract, the total quantity amounting to 0.51 per 

 cent of the extract or 85 per cent of its ash free dry matter. 



A study of the extractive material of fish flesh, A. Suwa (ZentM. Physiol., 

 22 (lOOS), No. 10, pp. 307-310). — Creatin was found in quantity in extract 

 prepared from fish flesh but ignotiu and histidiu in minute quantities only. 

 Methyl guanidin and neurin were also found. The author states that other 

 bases are present and that the work is being continued. 



Preparing preserved crabs without boric acid, P. Buttenberg (Ztschr. 

 Vntcrsuch. Nahr. u. acnussiiifl., 16 (tOOS), No. 1-2, pp. 92-109).— The author 

 regards rapid and cleanly work as absolutely essential to the preparation of 

 these goods without preservatives. Fractional sterilization gave practically 

 sterile goods. 



Judging preserved egg yolk, A. Brxjning (Ztschr. Untersucli. Nahr. u. 

 Genussmth, 15 (1908), No. 7, pp. .'il-'i, J/ 15). — From a bacteriological study the 

 author concludes that heating to at least 120° C. is essential in the preparation 

 of preserved egg yolk for food purposes. 



Note on a sample of preserved egg yolk, A. Schoonjans (Bui. Soc. Chini. 

 nehj., 22 (1908), No. 3, pp. J i.9-i22).— Analytical data are reported. The 

 material contained boric acid. 



The influence of heat on the lecithin-phosphoric acid content of egg pastes, 

 W. LuDWiG (Ztschr. Untersuch. Nahr. u. Genussmtl., 15 (1908), No. 11, pp. 

 668-680). — The analytical studies reported and discussed haA^e to do with the 

 question of the changes in egg pastes when stored. 



Paste goods containing eggs, Witte (Ztschr. Offentl. Chhn., IJf (1908), No. 

 17, pp. 326-331). — Analytical data obtained with noodles, egg noodles and simi- 

 lar goods are reported and discussed with reference to .iudging this class of 

 food products. 



Determining the baking quality of flour, M. Renner (Ztschr. Untersuch. 

 Nahr. ti. Genussmtl., 16 (1908), No. Jf, 23-'i-238). — In a study of Liebermann's 



