FOODS HUMAN NUTRITION. 



963 



"The final conclusion, therefore, is that tlie addition of formaldehyde to 

 foods tends to derange metabolism, disturb the normal functions, and produce 

 irritation and undue stlnnilation of the secretory activities, and therefore it is 

 never justifiable." 



General results of the investigations showing the effect of formaldehyde 

 upon digestion and health {('. S. I)<itt. Afir.. Bur. Clnin. ('in: '/..'. />/*. W>, 

 figs. ■'/.) — A ^'t'Mci-al sununary and discussion of invest ij^ations noted above. 



A study of the methods of canning meats, with reference to the proper 

 disposal of defective cans, C. N. McBryde ( U. S. Dept. Agr.. Bur. Anim. Indus. 

 lil)f. 1007, inK 21'J-2'J6, fig. J). — From an extended study of defective cans of 

 meat goods the following conclusions were drawn : 



"The majority of slow-leaking cans contain bacteria, which invariably set up 

 putrefactive <»r fermentative changes in the contents of the cans. 



"The majoritj' of slow-leaking cans, when incubated for 10 days at a tem- 

 perature of KK) to 110° F.. will develop into ' swellers." 



" Short-vacuum, overstuffed, and collapsed cans will not swell upon incubation 

 Iirovided there are no breaks in the tins. 



"The swelling of slow-leaking cans upon incubation is due to the formation 

 of gases resulting from the growth of bacteria within the cans. 



"The product contained in slow-leaking cans is not a safe article for food 

 even though it be reprocessed." 



Report of a commission on certain features of the Federal meat inspection 

 regulations (U. S. Dcpt. Agr., Bur. Anim. Indun. Rpt. 1907, pp. S61-37J,).—X 

 report of a committee appointed by the Secretary of Agriculture to express 

 opinion upon " the disposition of carcasses affected with various diseases and 

 abnormal conditions." In general, the commission considers that the regulation 

 on this subject already in force fully safeguards the public health in so far as 

 the points contained therein are concerned. 



The quantity and distribution of phosphorus in certain foods, W. Heubneb 

 and M. Kkeb (Arch. E.vpt. Path. n. I'lKirmakol., 1908, kiup., pp. 2l!r>-272).—The 

 authors report and discuss determinations of the total phosphorus and its dis- 

 tribution in a number of food materials. 



The analytical results are summarized in the following table: 



Kind and amount of i)lio.splioru,s in <■( rtain food matcridlM. 



<■ Estimated. 



