790 EXPERIMENT STATION RECORD. 



extracting the ash with hydrochloric acid to remove magnesium compounds, etc., 

 naturally present, and analyzing the residue. Talc was also found in a number of 

 samples of rice, millet, and peas. 



A soy bean bread containing no starch, Bardet {Bui. Gen. Ther. Med. el 

 Chirurg., 149 {1905), p. 181; abs. in Bioehem. Centbl, 3 {1905), No. 19-20, p. 642).— 

 An analysis of a soy bean bread is reported. 



Studies of canned meat, E. Carlinfanti and A.'Manetti {Arch. Farmacol. Sper. 

 e Set. Aff., 4 {1905), No. 7-8, pp. 345-358). — Detailed analyses of new and old sam- 

 ples of canned meat are reported and discussed. The preserved meat was provided 

 by the Italian minister of war. 



Liebig's meat extract, I. F. Kutscher {Ztschr. Untersuch. Nahr. u. GenussmtL, 10 

 {1905), No. 9, pp. 528-537; Zentbl. Physiol., 19 {1905), No. 15, pp. 504-508). —Accord- 

 ing to the author's conclusions meat extract does not have a uniform composition, 

 and bodies which are occasionally found in it should not be considered as necessary 

 constituents of muscular tissue. The bodies w r hich he identified were ignotin, 

 methylguanidin, carnomuscarin, neosin, novain, and oblitin. 



Chinese duck egg yolk, H. Luhrig (Ber. Chem. Untersuch. And. Chemnitz, 1904, 

 p. 20; abs. in Ztschr. Untersuch. Nahr. u. GenussmtL, 10 {1905), No. 4, pp.255, 256). — 

 Chinese duck egg yolk alone and mixed with the yolk of hens' eggs is imported into 

 Europe in large quantities for use in the manufacture of noodles and other egg pastes. 

 A sample of such duck egg yolk which the author examined contained 7.18 percent 

 fat and 1.285 percent total phosphoric acid, of which 0.906 gm. was soluble in boil- 

 ing alcohol and 0.879 gm. insoluble. 



The spoiling of eggs, H. Schlegel {Ber. Untersuch. Anst. Nuenberg, 1904, pp- 9, 

 10; abs. in Ztschr. Untersuch. Nahr. u. GenussmtL, 10 {1905), No. 4, P- 255). — It was 

 found that good eggs did not spoil or "rot" when kept in intimate c: itact with rot- 

 ten eggs for 8 days at a temperature of 25° C. They did, however, take up the 

 offensive smell of the spoiled eggs. This investigation was undertaken to determine 

 the possibility of fresh eggs spoiling quickly when contaminated with rotten eggs. 



Studies of spoiled canned vegetables, J. Belser {Arch. Hyg., 54 {1905), No. 2, 

 pp. 107-148). — The results of bacteriological studies of spoiled canned goods, of the 

 chemical composition of the gas present in swelled cans, the gas pressure in such 

 cans, the temperature required for sterilization, and related topics with special ref- 

 erence to improvement in methods of canning. 



Hop sprouts as vegetables, G. W. Roosevelt {Mo. Consular Rpts. [ U. S.~\, 1905, 

 No. 297, p. 59). — The author states that young tender hop sprouts are sold in the 

 Brussels markets in large quantities in the spring. Large quantities are also canned 

 or bottled. For the early market, hop sprouts are forced but are not considered as 

 tender and succulent as sprouts cut from plants which have been covered with earth 

 during the winter. 



To what constituent does coffee owe its stimulating properties ? M. Geiser 

 {Arch. Kept. Path. u. PharmakoL, 53 {1904), Xo. 2, p. 112; abs. in Zentbl. Physiol., 19 

 {1905), No. 15, p. 517). — According to the investigations reported, coffee owes its 

 stimulating properties solely to the caffein present. 



The composition of Java cane-sugar molasses, H. C. Prinsen Geerligs 

 {Meded. Proefstat. Suikerriet West- Java, 1905, No. 85, pp. 42). — Analyses of 77 samples 

 of cane-sugar molasses of various sorts are reported and discussed with special ref- 

 erence to the comparative merits of different methods of sugar making. The author 

 notes that centrifugal and drip molasses have practically the same average composi- 

 tion, and that in general the composition of the molasses is determined by that of the 

 sirup before crystallization. 



The adulteration of maple products, H. W. Wiley ( U. S. Dept. Agr., Bur. 

 Forestry Bui. 59, pp. 47-54). — The author points out that glucose is the chief adul- 

 terant of maple sugar, and that its use is fraudulent rather than harmful, since 



