FOODS HUMAN NUTRITION. 997 



Bananine (Colonizer, 11 (1906), No. 121, p. 8, Jigs. ?). -Data are given regarding 

 tin- composition and characteristics of bananine, a floor prepared chiefly from 

 Jamaica bananas. It is stated that palatable bread can be made from this product. 



Floating- manna grass i Glyceria fluitansi, an almost forgotten native 

 cereal, C. Hartwicb and <i. HAkanson (Ztschr. bntersuch. Nahr. it. Genussmtl., 10 

 (1905), No. 8, />/>. 478 178, fig. /).— The floating manna-grass seed, according to the 

 authors' analysis, contains 13.54 per cenl water, 9.69 percent protein, 0.43 per cent 

 felt, 75.06 per cent starch and Bugar, 0.2] per cenl crude fiber, and 0.61 per cenl ash. 

 This grain is sometimes used as food. [\\ is also found in the United States.] 



The losses in weight when fish flesh is dried, V. Petebs I Arch. Hyg.,54 i 1905 |, 

 No. -\ /v. 101-106). —The losses which fish sustain when dried were studied, and 

 found to vary considerably with different species a in I with different specimens of the 

 same species, the average loss being 30.18 per cent, or, according to the author, less 

 than the average values for differenl kind- of meat. The loss is chiefly due to water, 



though in Some cases the dried material contained a little less ether extract than the 



fresh. The food value of dried fish as compared with dried meat is briefly discussed 



from the standpoint of east' of utilization. 



The composition of unripe and canned peas, II . Frerichs and (i. Rodenberg 

 ( Arch. Pharm., .'}■>' ( 1905), No. 9, pp. 675-683). — A number of samples of young and 

 older green peas and canned green peas were analyzed, special attention being paid 

 to the kind and amount of sugar present. 



The proximate constituents of green peas did not vary much with the degree of 

 ripeness. On the other hand, the aire, irrespective of size, had a marked effect on 

 the sugar content, the young peas containing from 16.05 to 28.37 per cent sugar, peas 

 of medium size L0.33 to 17.60 per cent, and ripe peas 4.97 to 13.61 per cent. Similar 

 differences were noted in the canned peas. As regards the character of the sugar 

 present in young peas, tests showed that maltose, mannit, and inosit were absent and 

 that the sugar present was cane sugar. The presence of added sugar in canned peas 

 is spoken of. 



Jams, marmalades, and jellies, A. McGill (Lab. Inland Rev. Dept. [Canada'] 

 Bui. 104j pp. 10). — Of 98 samples of jams, marmalades, and jellies collected in the 

 Dominion of Canada, 66 per cent were found to contain glucose, 15 per cent preser- 

 vatives, and 30 per cent dyes. 



Olive oil, A.. McGill (Lab. Inland Rev. Dept. [Canada'] Bui. ill, pp. 12).— of 108 

 samples of salad oils collected in the Dominion of Canada 66 were genuine olive oil, 

 L' were doubt ful, 24 were cotton-seed oil sold as salad oil, and 16 were cotton-seed oil 

 sold as olive oil. 



'•( lertain highly refined grades of cotton-seed oil may be regarded as valuable foods, 

 and as these take the place of olive oil in the making of salads it is perhaps not 

 unnatural that they should be termed salad oils. It is, however, much to be 

 regretted that such brands of cotton-seed oil are not sold under some characteristic 

 name, such as cotton-seed salad oil, thus making their fraudulent sale impossible. 

 When a salad oil is asked for the sale of cotton-seed oil properly refined can not be 

 called adulteration, but when the article offered is plainly named as olive oil the 

 substitution of COtton-seed oil in whole or in part is, of course, a case of adulteration." 



A honey substitute, (i. Kkiss (.1/'/,. K. Gsndhtsamt., .'.' (1905), pp. 666-668). — A 

 honey substitute for which the name "Fruktin" was proposed was found to consist 

 Of cane sugar, with a small amount of tartaric acid and caramel. 



New honey surrogates, A. Beythien (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 10 (1905), No. 1-', pp. 14-16). — The composition of commercial honey surrogates is 

 reported. One product consisted wholly or largely of cane sugar, and the other of 

 cane sugar and starch sirup. 



