POODS IM MAN M TIMTloV 181 



A number of silk growers' associations have been formed, -ilk manufacturing pi; 



have been established, and instruction given in silk raising in industrial hcI Is. It 



is believed thai when properly carried on, the business of silk raising maj bring 

 reasonabl) profitable returns to children and adults who are incapable of doing 

 severe manual labor. 



FOODS HUMAN NUTRITION. 



Studies of the digestibility and nutritive value of bread and of macaroni 

 at the University of Minnesota, 1903 1905, II. Snyder I V. S. Dept. Ayr., 

 Expt. sins. /!n/. t56, pp. 80, pis. ;. fig. I). — Continuing earlier work E. S. I;.. 15, 

 1 1. 63), digestion experiments were made with different grades of flour ground from 

 Oklahoma hard winter wheat and Oregon soft winter wheat. In 18 experiments 

 with men, white (straight-grade) flour was more completely digested than either 

 Graham or entire-wheat flour, and yielded a larger amount of digestible nutrients 

 and available energ) . 



In :: digestion trials, in which finely pulverized bran was added to white flour in 

 the same proportion as is removed in milling, the addition of the bran lowered the 

 digestibility of the flour so that a smaller amount of digestible nutrients and available 

 energy was obtained from the bran flour than from the white flour with which the 

 bran was mixed. 



In 3 digestion trials, in which finely pulverized wheat germ was added to white 

 Hour in the same proportion as is removed in milling, the addition of the germ did 

 not materially change the digestibility of the flour, and the amount of total digestible 

 nutrients and available energy in the germ Hour and the white flour was aboul the 

 same. There was no material jrain in total digestible nutrients by the addition of 

 the germ to the white flour. The germ flour produced a smaller sized, sweeter, but 

 less porous loaf than the white flour. Because of its Eermentable character wheal 

 germ is excluded from white flour. 



studies were also made of the digestibility of macaroni made from American-grown 



durum wheat, of breakfast f Is made from the same sort of wheat, and also of the 



changes which take place in semolina in macaroni making. 



According to the author, during the process of manufacture of macaroni water is 

 removed in drying the macaroni and the starch and gluten apparently undergo a 

 slight hydration. When macaroni is cooked in water aboul 2.25 per cent of the sol- 

 uble matters presenl are extracted, which suggests that as little water as possible 

 should be used in cooking the macaroni w hen strict economy is desirable. 



As shown by experiments with healthy men. the macaroni used had approxi- 

 mately the -a me digestibility and supplied about the same amount of nutrients, pound 

 for pound on a dry-matter basis, as bread made from Btraight-grade Hour. < lonsuming 

 either large or small amounts of bread made from durum w heat Hour w ith the mac- 

 aroni exercised no appreciable effect upon the digestibility of the nutrients and the 

 availability of the energy present. 



The durum wheat breakfasl food resembled quite closely in composition the mac- 

 aroni made from similar wheat. It was not quite as thoroughly digested, though its 



digestibility was fairly high as compared with many vegetable food-. Tl bserved 



differences in digestibility of the breakfast food and the Hour products are undoubt- 

 edly due to methods of manufacture, the Hour products being rather finely ground 

 And there!'.. re in a condition favorable for the action of the digestive juii 



The contamination and adulteration of bread and of the milling- products 

 employed in its preparation, II. Stieqeleb | Pure Product*, / I 1905), No. 5, />/>. 

 251).— Weed seeds, mineral adulterants, inferior starches, and other adulter- 

 ants of wheat and bread are spoken of, and methods of detection briefly noted. 



