FOODS NUTRITION. 987 



cereals and only so far as part of the starch has been converted. . . . The differences 

 in the time of digestion, with saliva and j)ancreatin, between a well-boiled raw cereal 

 and a fully malted prepared cereal is so small that the same can be ignored when 

 determining the relative nutritive ratio and factor of digestibihty." 



Cereal foods, A. Beythien, H. Hempel, and P. Bohrisch {Ber. Chan. Untersuch. 

 Di-esden, 1902, pp. 15-17; abs. in Ztschr. Untersuch. Nahr. u. GennssmtL, 7 {1904), No. 

 5, pp. 300, 301) . — Among the products analyzed were American cereal breakfast 

 foods. 



Farinaceous foods, B. C. Asten {Xeiv Zealand Dept. A<jr. Rpt. 190.i,pp. 21, 22). — 

 Analyses of flaked oats, flour, and wheat are reported. 



The abnormal fermentations of bread, F. C. Harrison {British Food .hmr., 

 5 {1903), No. 59, pp. 240-242). — Sticky bread and other forms of abnormal bread 

 fermentations are described. 



Lakton bread, M. Mansfeld {Ber. Unlers. Anstalt. Allg. Oesterr. Apoth. Ver., 

 1902-3, p. 4; al^s. in Ztschr. Untersuch. Nahr. it. GenussintL, 7 {1904), No. 5, p. 301). — 

 Analyses are reported of 2 samples of so-called "Lakton " bread, made from almonds 

 and recommended for diabetes. 



Composition of several sorts of bakers' goods, K. Farnsteiner et al. {Ber. 

 Hij(j. Inst. Ihnnhwfj, 1900-1902, pp. 51-53; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 

 7 {1904), No. 5, p. 300). — Analyses of graham bread, pumpernickel, conglutin bread, 

 etc., are' reported. 



The baking industry from a hygienic standpoint in relation to the trade 

 and to consumers, R. EiniEmcn ( Deut. Vierteljschr. Oeffentl. Gesundheitspfe., 35 {1903], 

 pp. 172-199; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl, 7 {190^), No. 5, jrp. 299, 

 300). — Existing conditions and the importance of hygienic measures in bakeries, 

 and related topics are discussed. 



Comparative milling and baking experiments with foreign and domestic 

 wheats, P. Behrexd and E. Klaiber {F'ulding's Landw. Ztg., 53 [1904), Nos. 2, 

 j)p. 41-51; 3, pp. 73-85; 4, PP- 121-129).— A. number of samples of home-grown and 

 imported wheat were studied with a view to learning their relative value for Ijread 

 making. None of the bread made was especially poor. In the authors' opinion 

 there is no direct relation between the volume of bread produced and the protein 

 content of the flour. 



The catalytic properties of grain and flour, N.Wender and D. Lewin {Oesterr. 

 Chem. Ztg., 7 {1904), No. S, pp. 173-175). — The catalases in different cereal grains, 

 whole and ground, and in bean meal were studied in connection with a critical 

 discussion of the theories regarding the action of such bodies. 



Thirty-five cc. of hydrogen peroxid was added to 100 gm. of flour mixed with 

 200 cc. of water and allowed to stand an hour at 20° C. The amount of oxygen lib- 

 erated varied from 8 cc. in the case of wheat starch to 392 cc. in maize meal 1 year 

 old. Similar tests were made with the different milling products of wheat, the 

 amount of oxygen varying from 64 cc. with wheat flour No. to 24G cc. with wheat 

 flour No. 1\. According to the author, it is evident that the flour ground from the 

 outer portion of the wheat grain is richer in catalases than the inner portion. The 

 author also concludes that the catalytic power is inveisely proportional to the fine- 

 ness of the flour and states that this fact will be taken advantage of in studies on a 

 method of judging the (juality of flour. 



The composition of hard wheat and hard-wheat gluten, E. Fleurent {Ann. 

 Chini. Aii(di/t., 6' {1903), No. 2, pp. 43-45). — Noted from anotlier publication (E. S. R., 

 14, )). liTSj. 



Vetches in cereal grains and in human foods, A. Scala {Staz. Sper. Agr. ItaL, 

 36 {1903), pp. 695-716; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 7 {1904), No. 5, 

 jyp. 297, 298). — The value of hydrochloric acid, alcohol, ether, chloroform, and sul- 

 phurous acid for removing the bitter principle from vetch seed was tested, the most 



