886 EXPERIMENT STATION RECORD. 



Preserving- eg-g-s {^f(n•l■ Lane Expr^^ss, .S'S {1903), Nos. 3729, p. 385; 3730, p. 

 371). — IJricf din'ctions are given for ])reserving eggs by a numV)er of methods. 



The caffein content of coflfee infusion, J. Katz {Arch. I'harm., 24ii {1904), No. 

 1, pp. 42-4S). — Using 300 gni. of water to 15 gm. of coffee, containing on an average 

 1.26 i)er cent caffein, an infusion was i)repared in a number of ways and analyzed. 

 The drip coffee which was made with a special apparatus contained 90.5 per cent, 

 the infused coffee 85.2 per cent, and the coffee made by allowing the water to liltcr 

 through the ground berry 60.3 i^er cent of the caffein originally present. 



The amount of extract matter in the infusion was, generally speaking, ])rop(irli()nul 

 to the caffein content. Judged by the caffein content and the extract matter in the 

 infusion, distilled water and hydrant water gave practically the same results, but 

 when a little sodium bicarbonate was added to the water used for coffee making, the 

 coffee was a little more thoroughly extracted. According to the author's (calculations 

 a (-up of coffee (150 cc. ) contains about 0.1 gm. caffein. 



Concerning' spices, A. Beythien (Ztec/ir. Untersuch. Nahr.ii. ftenusi<mtl., G {14)03), 

 No. 20, pp. 957-964). — A paper with discussion, presented at a meeting of the Asso- 

 ciation of German Food Chemists. The adulteration of mace, pepper, and other 

 spices is discussed on the l)asis of analytical data. 



Judging: vineg"ar, (1. Popp {ZtKchr. Untersuch. Nahr. ii. Gemissmtl., G {1903), No. 20, 

 pp. 952-95G). — A paper with discussion, presented at a meeting of the Association of 

 German Food Chemists. Experiments are reported which have to do with the 

 establishment of a standard of strength for vinegar. As shown by tests in which 

 vinegar was added to food, that containing a small amount of acetic acid (1.14 i)er 

 cent) was as satisfactory as stronger vinegar (containing 2.4 per cent acetic acid). 

 In other words, weak vinegar, the author concludes, is as satisfactory as a condiment 

 as stronger vinegar. 



From artificial digestion experiments with pepsin it appeared that neither vinegar 

 containing 2 per cent acetic acid nor that containing 4 per cent had any effect upon 

 digestibility. Vinegar with less than 2 per cent acetic acid was not found to be a 

 satisfactory preservative for meat, etc., for short periods. On the other hand, vinegar 

 with 2 ])er cent or more acetic acid was satisfactory. 



Composition of fruit juice, K. Farnsteiner et al. {Ber. Hyg. Inst. Hamburg, 

 1900-190?, p. Gl; ahs. in Ztschr. Vntersuch. Nahr. u. Gentissmti, 7 {1904), No. 5, 

 p. 309).— The expressed and strained juice of a number of sorts of berries was 

 analyzed. 



Concerning: the marmalade industry, F. Strohmer {Ber. Clinn. Tech. \ ers. 

 Stal. Zent. Ver. E'ubenz. Ind. Oesterr.-Ung., 1902, pp. 5, 6; ahs. in Ztschr. Untersncli. 

 Nahr.u. Genussmtl, 7 {1904), No. 5, pp. 308, 505).— Examination showed that the 

 English jams and marmalades did not contain glucose, though this sul)stance was 

 found in similar goods of local manufacture. 



The nutrition investig-ations of the Storrs Experiment Station, W. O. 

 Atwater {Connecticut Starrs Sta. Rpt. 1903, pp. 99-10,2). — A brief historical account 

 of the nutrition investigations of the station, particularly those carried on in coopera- 

 tion with this Department. 



The conservation of energy in the living organism, W. O. Atwater ( Con- 

 nectinit Storrs Sta. Rpt. 1903, pp. 103-122).— The author discusses the conservation of 

 energy on the basis of his experiments with the respiration calorimeter. Consider- 

 ing the total number of experiments with man at work and at rest, covering in all 

 143 days, there w'as a difference of only 53 calories between the total income and 

 total outgo of energy. The author believes, therefore, that the experiments demon- 

 strate that the law holds good with the living body. 



The demands of the body for nourishment and dietary standards, W. 0. 

 Atwater {Connecticut Storrs Sta. Rpt. 1903, pp. 123-146).— On the basis of a con- 

 siderable amount of data summarized from his own experiments and those of 

 other investigators, the author discusses dietary standards and projioses tentative 



