1058 KXPERIMKNT STATION IJKCORD, 



instance 17. (M; and in the watorotl stock l.'J.ol, a (llficicnco of 22.05 i)er cont 

 in favor of the solid \r.ivk, and while the solid pack contains 20.7G per cent of 

 water in tJie saniitle, the watered stock contains 43.50 ])er cent. The solid 

 l)ack contains 78.24 per cont of meat and the watered stock 50.50 per cont, 

 here ajiain showing a very decidetl advantage in favor of the solid pack. The 

 average solid content of the solid pack oysters Is 13.40, and of the watered stock 

 S.59, a difference in favor of the solid pack amounting to 35.9 per cent." 



On the basis of the analytical work the question of pecuniary loss to the 

 consumer, legislation, and similar topics are discussed. 



Concerning changes in egg pastes when stored, G. Popp (Zfachr. Offintl. 

 Chnii., I ) il'JOS), .A"o. .?.?, /*/). 'i:).i-'i().i). — The analytical data reported and dis- 

 cussed have to do with changes in the quality of egg pastes. The author con- 

 cludes that a knowledge of the conqiosition of the raw materials used in mak- 

 ing such goods is absolutely essential for a perfectly trustworthy opinion. 

 When this is known it is possible to estimate the amount of egg per pound with 

 considerable accuracy. The amount used in the noodles is very small, perhaps 

 one-third of one egg per pound. In judging the quality of egg pastes the author 

 considers a complete analysis essential in addition to diite regarding cholesterin. 



Analysis of gases contained in swollen canned goods, F. O. Toxnky and 

 J. P.. OooKKN {Amrr. Food Jour., 3 (UK)^), Xo. 6', /)/). 20-23, figs. 3).— The meth- 

 ods followed in analyzing gases from swollen cans are described. The presence 

 of carbon dioxid together with alcohol in a large number of samples indicates 

 that in many cases the swelling is due to alcoholic fermentation which results 

 from imperfect sterilization of the canned contents. Nitrogen occurred in most 

 of the swollen cans, and its significance, aside from the small amounts due to 

 the entrance of air, lies, the authors believe, in the fact that it may be regarded 

 roughly as an index to the amount of proteid decomposition which has taken 

 place. " In genoT-al it may be said that nitrogen Indicates putrefaction and 

 carbon dioxid indicates fermentation. The two processes, however, were not 

 often found to be distinct from each other. 



" T)»e presence of hydrogen, which was found in quantities varying from to 

 58 per cent, is believed by the writers to be an especially valuable indication of 

 ptomaine producing processes. . . . 



"Marsh gas was occasionally found in small amounts associated with hydro- 

 gen. Its significance is probably similar. 



" Carbon monoxid, which was foimd in a few cases, jjrohably owed its pres- 

 ence to the reduction of carbon dioxid by nascent hydrogen. 



"Oxygen in negligible traces was thought to be due to the entrance of small 

 amounts of air. 



" One of the most noticeable facts brought out in the course of the analyses 

 w^as the extreme variation in the amount and kind of constituent gases in the 

 same type of goods. One can out of a lot may show simple alcoholic fermenta- 

 tion, while its neighbor in the same box presents marked evidences of putrefac- 

 tion. It is evident, therefore, that a favorable analysis of one or two cans can 

 not properly be taken as a criterion for the safety of the lot." 



The question of the treatment of such goods and of swollen cans and their 

 subsequent sale is considered. "The imssibility, or rather the likelihood of 

 danger to a large number of persons, should be sufficient to exclude such prod- 

 ucts from sale. And in the absence of any unfailing chemical tests for the 

 toxic bodies themselves, the presence of conditions favorable to their formation 

 and the presence of substances commonly associated with them must be consid- 

 ered adequate grounds for condemnation." 



The manufacture of preserved meat goods, W. Dosquet (Die Fnhrikntion 

 von Fleischkonscrven. Bntnsiciok, 1908, pp. 37, figs. 2; reprint from Deut. 



