482 



EXPERIMENT STATION RECORD. 



Gluten bread f Lancet [London], 168 {1905), No. 4260, p. 1075).— An analysis is 

 •briefly reported. 



Malt extract in bread making-, R. L. Corby ( Pun Products, 1 {1905), No. 4, pp. 

 187-189). — The effect of substituting malt extract for cane sugar in bread making is 

 discussed, the data presented being on the whole unfavorable to this practice. 



Wheaten flour, T. Macfarlane {Lab. Inland Rev. Dept. [Canada], Bui. 98, pp. 

 14). — Data are given regarding the analysis of 75 samples of flour purchased in open 

 market in different districts of the Dominion of Canada and 11 samples of known 

 characteristics which were examined for purposes of comparison. 



No indication was found of adulteration with mineral matter or with other and 

 lower priced grains than wheat. In the case of part of the samples the analyses were 

 more detailed than with the remainder, special attention being paid to the material 

 soluble in alcohol, i. e., reducing sugar or dextrose, sucrose, nonnitrogenous sub- 

 stances, and gliadin. 



In addition to other constituents the amount of material extracted by water after 

 treatment with alcohol was also determined. The extraction with alcohol was 

 carried on in Macfarlane tubes, the flour sample being distributed through crysotile 

 fiber and the tubes furnished with an asbestos filtering bed. The gluten and gliadin 

 content of the flour samples and related topics are discussed. 



Cereal foods, L. H. Merrill {Maine. Sta. Bui. 118, pp. 117-135).— The classifica- 

 tion of cereal breakfast foods, their composition, manufacture, relative economy, etc., 

 are discussed and digestion experiments reported in which several different brands 

 constitute varying proportions of the diet. The following table summarizes the 

 experimental data: 



( 'oefficients of digestibility of cereal breakfast rations and cereal breakfast foods alone — 



Experiments with men. 



"Where the cereals were used with a mixed diet they had but little apparent 

 effect upon the digestibility of the total food. As regards the digestibility of the 

 total organic matter, the corn products made a very favorable showing. At the same 

 time a larger proportion of the energy of the food was utilized by the body than 

 where the wheat and oat products were used. On the other hand, the use of the 

 corn foods seemed to depress the digestibility of the protein of the total food. 



