FOODS NUTEITIOlSr. 389 



Some of the constituents of cocoa and their estimation, J. Decker ( Ueher 

 einuje Bestattdtcde di'x K(ikuoi< mid iltre Jh'diiiinnrng. ^[)Nsterd(im: 1). J. II. de Bussij, 

 1902; rer. in ZfscJir. U)dersiic]i. Xalir. u. GenKSsmtl. , 6 {1903), No. 18, pp. 843-844). — 

 A study of different solvents for theobromin in cocoa shells led to the conclusion 

 that water, ethyl alcohol, and amyl alcohol were most satisfactory, water being pre- 

 ferred for practical reasons. As a means of detecting the presence of shells in pow- 

 dered cocoa, the author made use of the pentosan content. This ranges, according 

 to his analyses, from 2.17 to 2.41 per cent in the cocoa kernels, and from 8.18 to 9.63 

 per cent in the shells. Studies were also made of the amount of caffein and theo- 

 bromin in the leaves of Theobroma cacao and tSfc7xidia cola, and also of the xanthin 

 derivatives in cocoa shells. 



Nitrogenous materials in food substances, L. Gkandeau (four. Agr. Prat., n. 

 scr., 6 {1903), No. 30, j^p. 106, 107). — The nitrogenous constituents o: different seeds 

 are discussed. 



The nutritive value of albumins and their derivatives, Plumieb {Bui. Acad. 

 Roy. Behj., CI. Scl., 190^, No. 11, pp. 650-653). — When dogs were given albumoses and 

 pei)tones only weight could be maintained, and gains in weight could not be made 

 even if the amount consumed was very laige. The products obtained from the 

 complete artiiicial pancreatic digestion of albuminous bodies were found to be incapa- 

 ble of replacing the albumin in the diet, and the animal perished more (juickly when 

 given such materials than when given water only. 



The digestibility of the albuminous constituents of human milk and that 

 of various substitutes for it, F. W. Tunnicliffe {.lour. Hyg. [Cambridge'], 2 {1902), 

 No. 4, 2)p. 44o-4ol; abs. in Ilyg. liundschau, 13 {1903), No. 10, i). 525). — On the basis 

 of analyses and artificial digestion experiments the food value for infants of mothers' 

 milk, cows' milk, and several sorts of modified milk is discussed. 



The nature of fibrin ferments, C. A. Pekelhaeinc4 and W. Huiskamp {Ztsclir. 

 Pliysiol. Chem., 39 {1903) , No. 1, pp. 22-30) . — Experimental studies of fibrin ferments 

 are rejiorted. 



The preservation of chopped meat -with neutral sodium sulphite, E. Alt- 

 scHULER(/lrc/(. IIyg.,48{1903) , No. 22, pp. 114-139). — Anumber of experiments, which 

 are reported in detail, led to the conclusion that sodium sulphite acts as a preserva- 

 tive of chopped meat to a certain extent, but that its use is not desirable, sifice it con- 

 ceals the true condition of the meat after a time l)y preventing fermentation yielding 

 bodies of offensive odor, Mhile otlier sorts (jf decomposition are not jirevented. 



The gro-wth and activity of bacteria, and the fermentative processes which 

 take place at low temperature with special reference to flesh foods, ISl. MUller 

 {ArrJt. Ilyg., 47 {^-'03), No. 2, pj). 127-193, figs. 2). — The micro-organisms and fer- 

 ments which affect frozen or refrigerated meat or fish were studied experimentally, 

 and the results obtained are discussed at length with special reference to the satisfac- 

 tory preservation of flesh foods. According to the author, when meat is kept at 0° C. 

 the activity of micro-organisms is checked, but the action of ferments present in the 

 meat still continues and it ripens, though it does not decay. AVhile such meat is 

 especially suited for roasting or broiling, it is not as good as fresh meat for boiling, as 

 the broth has a peculiar flavor. 



Fish can not be satisfactorily preserved, it is stated, unless it is actually frozen, 

 since a temperature of 0° C. is not sufficient to hinder the action of the unorganized 

 ferments, although it inhibits micro-organisms. The unorganized ferments produce 

 bodies which are of unpleasant flavor and the fish becomes unpalatable, though it is 

 not decayed. A bibliography is appended to the rejjort. 



The nutritive value of sugar for man and animals, L. (luANnEAu {Ann. Sci. 

 Agron., 2. ser., {1903), I, No. 1, 2>P- 1-141)- — From an extended review of the litera- 

 ture (A the sul)jectand the experiments which have been reported from time to time, 

 the conclusion is drawn that sugar is a nutrient of great value for man and animals, 



