FOODS — HUMAN NUTRITION. 889 



Rice flour sold in France {Bui. Agr. llgerie et Tunisie, 11 {1905), No. '.'. 

 pp. 508 506). Notes* on the use of rice flour as an adulterant of wheat Hour. 



The carbohydrates of marine algae and products made from them, J. Konig 

 :iud .1. BETTELS (Zt8Chr. I iihisin-li. \<ilir. u . < !< n ussm 1 1 .. tO (1905), No. < s '. /'/>. 



/•"*7 ',:■!). Prom an extended study of edible birds' nests mid of marine algae 

 :ui(l their products, agar-agar, and nori, the conclusion was reached thai the 

 edible birds' nests have an entirely different composition from the marine algae 

 products to which they have niiieh resemblance. 



In contrast to the marine algae products the edible birds' nests contain no 

 galactan and only a small amount «»t' carbohydrates as a whole (15 to 20 per 

 cent i. on the other hand, the percentage of nitrogenous materia] resembling 

 mucin is high (."»<i to do per cent ». it may he said, therefore, that edible hirds' 

 nests are a true animal product. 



Rarley grits and pearl barley from sulphured grain, T. Wf.t/.kk (Zt8Chr. 

 Offentl. cIkiii.. it (1905), i>. 22; abs. in II mi. Rundschau, l.', (1905), No. 28, i>. 

 1219). — Examination of a number of samples showed that the amount of sub 

 phurous acid remaining in grits and pearl barley made from sulphured grain 

 was very small and the author believes therefore thai such goods would not 

 be unwholesome. 



Cheese as an article of diet. Fancy cheeses, J. (i. McMillan (Jour. Dept. 

 Agr. Victoria, .i (1905), No. W. i>i>. 708-713, pis. 2, figs. ',).- The author points 

 (tut that cheese is a very nutritious food from the standpoint of protein and 

 energy. Data regarding the composition of different sorts of cheese .ire quoted 

 and the possibilities of increasing the local consumption of cheese and other 

 questions are spoken of. The author believes that the manufacture of fancy 

 cheeses would prove profitable in Victoria, and detailed directions are given 

 for making a number of sorts. 



Tannin in coffee, C. D. Howard i \. //. Sanit. Bui., 2 (1906), No. UK i>i>. 

 If,,] 165). — Analyses of coffees from which it is claimed tannin or tannin and 

 caffein has been removed were made, as well as Of ordinary coffee and coffee 

 chaff, with a view to ascertaining whether the removal of the chaff or other 

 special treatment diminishes the tannin content as is frequently claimed. 



The coffee chaff examined contained 5.98 per cent caffetannic acid, a mixture 

 of Java and Mocha coffee 11.17 per cent, and the specially prepared coffees from 

 7.61 to 11.04 per cent. In the author's opinion the figures show plainly that the 

 exclusion of the chaff would not mean freedom from tannin. "The only prac- 

 ticable method by which the caffetannic acid could be extracted is that of treat- 

 ment with hot water, and this process would involve the simultaneous removal 

 of the caffein." 



Chemical and sanitary studies of oils used as food in Riga, F. Ludwig 

 (Farm. Zhur. [St. Petersb.], )-\ < t904), />. 209; abs. in Ztschr. Untersuch. Nahr. 

 ii. Qenussmtl., in ( 1905), \ ". '.i, />. 562). The results of analyses of a number of 

 s;iin]iles of hemp seed oil. sunflower seed oil, mustard seed oil. and Provence 

 oil are reported. All were found to be fresh and unadulterated. 



Condiments and their active principle, P. MABTENS (Pure Products, 2 

 (1906), No8. I. mi. 9-13; 2, pp. 62-67). — Data are summarized regarding the 

 composition of spices, tea, coffee, tobacco, and other condiments and stimulants 

 with special reference to the essential oils, alkaloids, and other bodies to which 

 their specific flavor or action is due. 



Experiments in blanching vegetables, T. Z8CHOKKE (Landw. Jahrb. 

 Schweiz, in < 1905), No. !>. />/>. 619, 620). — When vegetables are canned on either 

 a large or a small scale it is customary to cook them in water until soft. i. e.. to 

 blanch them before processing in cans. This preliminary cooking removes more 



