388 



EXPERIMENT STATION RECORD. 



The existence of arsenic in hens' eggs, (i. I^khtuand {Avji. ItiM. Pasteur, 17 

 {I'JOii) , No.7 , pp. 516-520) . — Minute traces of arsenic; were found in the eggs of fowls, 

 geese, and ducks, and the conclusion is drawn that arsenic is contained in appreci- 

 able (juantity in eggs, the amount varying in the different parts of the egg. On an 

 average the whole egg contained 0.005 mg., two-thirds of which was in the yolk. A 

 goose egg weighing 150 gin. contained about th(^ same (juantity as a hen's egg, while 

 a duck's egg weighing 75 gm. crontain only 0.002 mg. The author believes that 

 these experiments are of importance in relation to the (picslion of the role of arsenic 

 in all living cells. 



Examination and valuation of food products containing egg yolk, espe- 

 cially egg noodles and egg cognac, A. Juckenack {ZtmJn-. Uidersuch. Nalir. u. 

 GeiiH.fsnitl., 6 {1903), No. 18, pp. 8S7-834).—T\\e examination of these goods is dis- 

 cussed with special reference to a standard of valuation, the detection of artificial 

 coloring, and related topics. 



The normal occurrence of salicylic acid in vegetable food products and 

 the consequent errors which may attend legal analyses, A. Desmouliere 

 {Thesis, Paris, 1902; abs. in Bui. Sci. Pharmacol, 4 {1902), jjp. 204, 205; Ztschr. 

 Uidersuch. Nahr. v. Genussmtl., 6 {1903), No. 16, p. 760).— In wine 0.08 to 1 mg.. of 

 salicylic acid was found per liter, and about 1 mg. per kg. in strawberry and rasp- 

 berry marmalade, these quantities representing salicylic acid occurring naturally. 

 The method of analyses is described. 



Examination of different sorts of cucumbers at various stages of develop- 

 ment and of sour pickles made from them, B. IIeixze {Ztschr. Vntersuch. Nahr. 

 u. Genussmtl., 6 {1903), Nos. 12, pj), 529-544; 13, pp. 577-5SS). — The author made an 

 extended study of the chemical composition of different sorts of cucumbers, fresh 

 and pickled, and of the changes due to pickling. The process of pickling followed 

 was similar to that used in making sauerkraut; that is, the cucumbers were allowed 

 to ferment with or without the addition of salt. 



On an average the small cucumbers weighed 80 to 90 gm., those of medium size 

 170 to 190 gm., and the ripe cucumbers 857 to 897 gm. As shown by the average 

 values for a number of different varieties, small, medium, and ripe cucumbers had 

 the following percentage composition: 



Average romposiliof). of cucunthers. 



a Aside from the sugar. 



Analyses of the pickled cucumbers showed that they contained much less protein 

 and crude fiber than when fresh, the ash being about the same after deducting the 

 added salt. All the grape sugar was rapidly converted into acid, while the cane 

 sugar underwent such change more slowly. Successful fermentation in this method 

 of pickle making, according to the author, depends upon a proper diffusion of sugar 

 in the cucumber juice, the presence of sufficient sugar to form over 0.5 per cent acid, 

 and active lactic-acid-forming bacteria. The micro-organisms ji resent in the fer- 

 menting cucumbers were studied in some detail. The article also contains a general 

 discussion and a summary of the literature of the subject. 



