1158 KXPEIUMKNT STATION HK("()ni). 



author concludes Hint on ilic fjit-frcc l»iisis s;uis:i;,'(' shoiiltl not conlMin more 

 tbiui 75 ])cr cent water. 



Spectroscopic properties of yolk of egg, L. Lewin, A. Mietiie and E. Sten- 

 ciKR (-1/(7;. I'ln/sin.!. \ l'/lii(jcr\, Li) (/.W,S), pp. 5H'j-5i)0 ; ubs. in Jour. (Jhem. Hoc. 

 [London], ij'i [I'.iilS]. So. ,',:,'i. II. l05-'i). — Attempts ai'e being made to estab- 

 lish relationships between the coloring matters of egg yolk and blood c)n account 

 of the close moi-phological relation of these materials. Spectroscopic analy- 

 sis showed that tlie yellow coloring matter in the yolk gave characteristic bands 

 and it is therefore concluded that it is possible to detect the adulteration of 

 egg yolk by sjiectroscopic measurements. 



The nutritive value and digestibility of raw and soft boiled hens' eg-gs, 

 S. AuFRECHT and F. Simon {Dent. Med. Wchtischr., 3Jf (1908), No. .'i-i. pp- 

 2308-2310). — From the results of a single digestion experiment with a healthy 

 man, in which raw and soft boiled eggs were eaten in comparison with meat as 

 a i)art of a simple mixed diet, the authors conclude that the raw eggs liave the 

 higher digestibility and nutritive value. 



Desiccated milk, \V. M. Booth (Spice Mill, 31 (1908), No. 10, pp. 620- 

 623). — A brief description is given of the method of manufacture of several 

 sorts of commercial powdered milk goods and analytical data are summarized 

 regarding the composition of such materials. As the author ])()ints out. pow- 

 dered milks are made to contain varying amounts of fat by the removal of 

 more or less cream before evaporation. 



Notes on investigations on the nutritive value of plant amids, E. Schxjlze 

 (Ztschr. Physiol. Chcni., 57 (1908), No. 1-2. pp. 1)7-73). — A critical discussion 

 of recently publi.shed work on this subject. 



Starch, 11. H. Merriam (Bnr. of the Census [U. 8.], Manfr.^. 191).',. pt. 3, p<p. 

 S(Si-388).— Noted from another source (E. S. R., 20, p. (54). 



On some vegetable fats native to Sarawak, J. Hewitt (Ayi: Jliil. Strait.t 

 and Fed. Malay States, 6 (1908), No. 5, pp. 173-175). — A number of oil bearing 

 seeds are described which are important sources of culinary fats used by Ma- 

 lays. Some information is also given regarding the character of the oils and 

 methods of preparation. 



Befri seed, W. H. Michael (Mo. Cons, and Trade Rpts. \U. S.], 1908, No. 

 338, p. 125). — Some information is given regarding the composition and use as 

 food in India of the seed of a leguminous plant called befri (Indiyofeni ijJandu- 

 losa ) . 



Sensitiveness to light of white animals fed buckwheat, W. Ohmke (Zcnthl. 

 Physiol.. 22 (1908), No. 22, pp. 685, 686). — It has been observed that white or 

 partially white animals fed buckwheat, when exi)osed to light, suffer from skin 

 disease, and the author made experiments with small animals to obtain addi- 

 tional data on this subject. It was found that the skin affection followed eating 

 either buckwheat grain or hull, but that the effects were not noted if the ani- 

 mals were kept in the dark. The alcoholic extract of buckwheat produced the 

 same effects while the extracted grain did not do so. The alcoholic extract was 

 fluorescent and the author suggests a possible connection between buckwheat 

 disease, fagopyrismus, and this property, in line with results of other inves- 

 tigators. [This work is of interest in view of the widespread belief that eating 

 buckwheat causes rash and other skin troubles.] 



Pellagra, a precis, C. H. Lavinder (Washington: Pub. Health and Mar. 

 Hasp. Serv. U. S., 1908. pp. 22, pi. 1 ) .—This digest of data regarding the occur- 

 rence, symptoms, and treatment of pellagra, a disease most prevalent in north- 

 ern and central Italy and in Koumania and commonly attributed to eating 

 spoiled Indian corn, is of interest in connection with the preparation and use 



