774 EXPERIMENT STATIOlSr RECORD. 



partk-les of clay, and further to the possibility of a slifjht solubility of such 

 clay by prolonged contact with acetic acid, it may be that, where merely traces 

 of alumina were found, these may be accounted for. as above suggested. It is, 

 however, noteworthy that 124 samples gave no reaction with tests for alumina. 

 This fact seems to warrant the conclusion that, where distinct traces of alum- 

 ina are found in solution, the use of alum is indicated." 



Twelve of the samples gave reactions for salicylic acid and an equal number 

 for sulphurous acid. No other preservative (except vinegar) was found. In 

 the greater part of the samples the strength of the vinegar ranged from 1.5 to 

 3 per cent acetic anhydrid. 



Changes produced in mustard by proteus and the poisoning which follows, 

 E. Bertarelli and M. Marchelli (Ztschr. Untersiich. Nahr. u. GenussmtL, 16 

 (1908), Xo. 6. pp. 3o3-359). — An experimental study of the changes produced in 

 mustard by the growth of micro-organisms. 



Adulteration in red pepper, P. Grandmont {Bui. Agi: Algerie et Tunisic, 

 l-'f (1908). Xo. 17, pp. 436-.'iS8). — Data are given regarding the examination of 

 :ululterated red pepper in comjiarison with a sample of known quality. 



Pepper adulterated with vetch seeds, Fleury (Trav. 8ci. Univ. Renncs, 6 

 (1907). \o. 1, pp. I'i0-l',.l\. — A sunmiary and discussion of data on this topic. 



Influence of preservatives and other substances added to foods upon 

 health and metabolism, H. W. Wiley {Proc. Amen Phil. Soc, 47 (1908), No. 

 189, pp. 302-328. fig. 1). — A summary of the results of the author's investiga- 

 tions with preservatives. His deduction is, that if the conclusions based upon 

 ex])eriniental data are correct there can be no justification of the addition of 

 chemical preservatives to human foods and, furthermore, " successful manufac- 

 turing establishments have demonstrated beyond peradventure that better, mure 

 wholesome, and niore permanent forms of food products cau be produced with- 

 out the aid of any preservative whatever." 



Nitrous acid as an antiseptic, J. H. Shepard (BuJ. Kans. Bd. Health, ^ 

 {1908), Xo. 9, pp. 225-231; Pure Products, // {1908), No. 10, pp. J,o5-J,63; Amer. 

 Food Jour., S {1908), Xo. 9, pp. 11-1 -'t, fig. 1). — In a paper presented before the 

 twelfth annual convention of the Association of State and National Food and 

 Dairy Departments, 1908. the author reports the results of studies undertaken to 

 determine whether nitrous acid hindered ferment action. "N'arying strengths 

 were used in tests made with starch and diastase, with starch and ptyalin. with 

 starch, pepsin, and egg albumin, and with starch and paucreatin, and it was 

 found that even in high dilution digestion was retarded. "Any chemical in 

 dilution of 1 part to 100,000 which will retard digestion nearly 25 per cent 

 should not be permitted in any food product in any quantity whatever. And 

 more especially is this true in the case of flour. . . . The addition of nitrous 

 acid to flour is not only useless, it is dangerous." 



If white bread is desired, the author suggests that it be secured by thoroughly 

 aerating the dough and not by bleaching. 



Benzoic acid, K. B. Lehmann {Chrm. Ztg., 32 {1908), Xo. 79, pp. 9'i9-9.j2).— 

 A digest of available data regarding the nature and hygienic effect of this pre- 

 servative. 



The influence of soaking on the boric acid content of canned goods, A. 

 RoHRiG {Ber. Chem. UntersucJi, Anst. Leipzig, 1907, p. 13; aba. in Ztschr. Unter- 

 such. Xahr. u. GenussmtL, 16 {1908). Xn. 6, pp. 359, 360). — The amount of boric 

 acid in canned goods was found to be diminished by washing or soaking. 



Food analysis No. 16, E. H. S. Bailey and H. L. Jackson (Bui. Kans. Bd.\ 

 Health, .) {1908), Xo. 6, pp. 1^8-150). — Data are given regarding the examina-j 

 tion of beverages, extracts, vinegar, sugar, and baking i)owder. 



