1176 EXPERIMENT STATION RECORD. 



if repeatedly dissolved in ammonium-sulphate solution and precipitated with this or 

 some other salt a product is finally obtained which, after dialysis, contains only an 

 inappreciable quantity of ash. 



The globulin of egg* yolk, L. Morochowetz {Physiol. Russe, 4 {1905), No. 61-67, 

 pp. 53-59, fig. 1). — Historical and other data are summarized regarding globulin of 

 egg yolk (vitelloglobin) and studies of its preparation and properties reported. When 

 free from fat and other contaminating bodies, this globulin did not differ from other 

 globulins in respect to its solubility in a solution of common salt or other salts. 



The liver as a storehouse for protein, W. Seitz {Arch. Physiol. [Pfliiger], 111 

 {1906), No. 7-8, pp. 809-334). — In experiments with chickens the conclusion was 

 reached that protein is stored in the liver. 



The effect of constituents of low-grade flour on the extraction of gluten 

 and upon bread-making properties, Lindet and L. Ammann {Ann. Chim. Analyt., 

 10 {1905), No. IS, pp. 454-456; 16-17, pp. 1005-1014)-— -The difficulty experienced 

 in extracting gluten of low-grade flour, according to the investigations reported, is 

 due to its acidity and to the presence of a mucilaginous substance and of small car- 

 bohydrate particles derived from the bran, which become mixed with the gluten 

 particles and prevent agglutination. To facilitate the determination of gluten this 

 bran material should be removed by the action of ferments and the acid and mucilag- 

 inous material by extraction with water. 



In the second paper, which gives a more extended account of the investigations, 

 the authors conclude that glutenin is made up of fine particles which are not very 

 coherent embedded in a mass of gliadin which imparts the agglutinating properties. 

 The effect of heating at different temperatures and related questions are considered. 



The acidity of bread and its causes, H. Stieoeler {Pure Products, 2 {1906), 

 No. 4, pp. 183-186). — The acid reaction of bread is due either to free organic acid or 

 to acid potassium phosphate. The formation of acid in flour and leaven, as pointed 

 out, must be attributed to micro-organisms and particularly to bacteria, and a number 

 of sorts of bacteria which produce acid in bread are described. 



"When pure yeast is employed in the preparation of the bread, the product 

 exhibits a low acidity; the dough is then so rapidly raised by the growth of the 

 yeast cells and of their fermenting power, that the acid-forming bacteria have no 

 chance to develop. This is the case also with rye bread, whose normally rather 

 high acidity is not derived from the flour. It is the use of impure yeasts, of sour 

 milk and of rancid butter which produces the high acidity in bread leavened with 

 yeast. The acids of bread do not appear to lower its nutritive value, yet a very 

 sour bread will interfere with the digestion of many persons." 



The nutritive value of Corsican chestnut flour, P. Co.mte {Jour. Pharm. el 

 Chim., 6. ser., 22 {1905), No. 5, pp. 200-210, fig. 1).— Composition, charateristics, and 

 microscopical structure of Corsican chestnut flour are considered, as well as its nutri- 

 tive value and place in the diet. According to analyses it contains somewhat less 

 protein and somewhat more nitrogen-free extract than wheat flour. The author 

 considers it a palatable and valuable food product. 



Study of apple marc, W. D. Bigelow and H. C. Gore {Jour. Amer. Chem. Soc, 

 28 {1906), No. 2, pp. 200-207).— The data reported show that the hot-water extract, 

 constituting 40 per cent of apple ma'rc, consists of one carbohydrate complex, a 

 galacto-araban. 



"The carbohydrate complexes in case of the alcohol precipitate of apple must, and 

 in case of the alcohol precipitate of second pressing ciders, are both higher in galac- 

 tan, relative to the pentosan content, than the hot-water extracts of apple marc. The 

 treatment with boiling water lessens the yield of crude fiber and cellulose, and at the 

 same time gives a purer fiber and a purer cellulose." (See also E. S. R., 17, p. 465.) 



Changes in the composition of the fruit of cucurbits, Leclekc du Sablon 

 ipt. Rend. Acad. Set [Paris], 140 {19( 05), pp. 320, 321).— The sugar, starch, and 



