Foods IIIMAN NUTRITION. 577 



Analyses of imported Messina and New South Wales grown lemons, F. B. 

 Guthrie ( Agr. Gaz. N. S. Wales, 16 I 1905 I, No. 8, p. $06). -Analytical data obtained 

 from •"> samples arc reported. 



Properties and composition of some typical flours, \V. I'.. M \i rHEWSOa Trans. 

 Kans. Acad. Sci., 19 ; 1908- ;<, pp. 78-80).— The composition of 8 Borta of flour and 

 the character of the gluten were studied. Baking tests were also made bul are nol 

 reported in detail. 



According to the an t hot-, the baking tests showed thai sofl wheal dour gave a more 

 stickydqugh than the others, and this quality, more or less characteristic of sofl 

 wheats, " is considered to be connected with gluten rich in gliadin." The results 

 obtained show that although the gliadin-glutenin ratio may be Important in certain 

 cases it 'I i^ nol Buffice to explain the observed differences in the flours examined and 

 that further study was needed regarding the relationships between composition and 

 bread-making qualities. 



The chemical composition and nutritive value of wheat and flour, Chapus 

 [Bid. Agr. Algeru et Tunisie, 11 (1905), No. 7, pp. 141-147).— The gluten and gliadin 

 content as a means of judging the quality of flour is discussed and data on the sub- 

 ject summarized. 



The condition of starch in stale bread, E. Roux ( Rev. Soc. Sci. Hyg. Aliment., 

 1 | 1904), No. < v - /'/'• 882-886 ). — Since it had been found that when paste i- allowed 

 to stand the starch is changed into amylocellulose, an insoluble nonsaccharifiable 

 material which colors iodin yellow, the author made investigations to Learn whether 

 a similar change takes place when bread grows stale. 



The conclusion was reached that this was not the case and that it con Id not he said 

 that the starch material <>t stale bread had a different nutritive value from that of 

 fresh bread. 



Poisonous bread, A, Yachevski (Zemledyeletz, 1905, No. J, j>j>. 11-15; abs. in 

 fShur. Opuitn. Agron. (Russ. Jour. Expt. Landw.),6 (1905), No. 2, p. 249). — Serious 

 illness and sometimes death were noted in 1903 in various localities in Russia when 

 bread was eaten made from local grown grain. 



Ergot was found in some samples of grain and flour, but the poisonous properties 

 were attributed to a fungus, Fusarium roseum. This fungus grows on rye in damp 

 localities and wet seasons, and is apparently spread by rain, wind, and insects. Direct 

 experiments made by Zhilyakov showed that the fungus would produce the poison- 

 ous properties noted in the bread. — P. FIREMAN. 



Some causes of discoloration of canned mushrooms, .1. Sarthou | R< 

 Sci. Hyg. Aliment., 1 I 1904), No. 7, [>i>. 858-860). — Three sorts of discoloration were 

 noted, namely, a darkened area, black specks of varying size, and a discoloration 

 which extends to the whole of the can contents. The firsl and second are ascribed to 

 chemical causes, and the last to the action of bacteria. 



When mushrooms are sulphured and canned, the sulphurous acid, acting upon the 

 metal of the ran or upon the solder, may cause discoloration. Such chemical discol- 

 oration is regarded as harmless and, according to the author, may be remedied by 

 Booking the mushrooms a short time in a weak solution of acetic, citric, or tartaric 

 acid and washing in plenty of water. The bacterial discoloration is an accompani- 

 ment of putrefactive fermentation, and is characterized by the odor of hydrogen 

 snlphid. Such canned mushrooms are unfit for use. 



Concerning: certain adulterations of lard, A. Olig and .1. Tillmans (Ztschr. 

 Untersuch. Nahr. ". GenussmU., 9 ( 1905), X". in, pp.595-597 ). — Note- on a sample of 

 lard adulterated with cotton-seed oil, flour, and paraffin. 



The quality of commercial cream of tartar, I.. D. Havenhill I Trans. Kans. 

 Acad. Sci., 19 (1903-4), pp. 66-68). — The examination of a number of samples of 

 cream of tartar sold in Kansas showed that a eonsiderahle proportion of the samples 



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