1076 EXPERIMENT STATION RECORD. 



capable of oxidation in the body. For the total food it is the total energy less that 

 of the corresponding unoxidized materials of the feces and urine. For the protein it 

 is lilcewise the total heat of combustiorr less that of the corresponding unoxidized 

 residues of these excretions. For the fats and carbohydrates it is the total energy 

 less the energy of the corresponding unoxidized material of the feces." 



Composition of common food materials — available nutrients and fuel value, 

 W. O. Atwater and A. P. Bkyaxt {Coinurticnt Storra St<t. llpl. ISUO, pp. lll-K'3). — 

 Using the coefficients of availability quoted above (p. 1069) the authors calculated 

 the available nutrients (/. e., what is generally designated as digestibility) in a large 

 number of animal and vegetal )le food:^. 



Meat extract and meat peptone, H. Bremer {('hem. Ztg., 24- {1900), No. 79,j)p- 

 S38-S41). — A general discussion with much historical data. 



On the extractive substance of muscular tissue, W. Gulewitsch and S. 

 Amiradzibi {Ztschr. Physiol. Chem., SO {1900), No. 6, pp. 565-573) .—From meat 

 extract the authors isolated and studied a substance which they consider a new base 

 and to which the name " carnosin" is applied. 



Has meat extract nutritive value? L. FtJRST {Chem. Ztg., 24 {1900), No. 91, pp. 

 994, 995). — A general dist'ussion-. 



Banana [and breadfruit] flour, W. Kirkland {Jour. Jamaica Ayr. Soc, 4 {1900), 

 No. 11, pp. GGS,669). — A descriptive article. 



Cassava culture in Java; its uses by the natives and for the manufacture 

 of tapioca flour, II. C. de Bie {Teijsmannm, 11 {1900), No. G, pp. 273-298). — Cassava 

 culture in Java is reviewed and a description given of the preparation of tapioca flour. 

 The crude product of native manufacture is further refined, yielding a pure, white 

 flour and a flour of inferior quality. Three parts of the ground rootstock yields 1 

 pt. of pure tapioca. The material remaining after the manufacture of tapioca is 

 sometimes dried and used for fuel. 



The young leaves of certain varieties of cassava are used as pot herbs. The root- 

 stock is eaten boiled or steamed. It is also sliced raw, dried in the sun for 1 or 2 

 days, and fried in cocoanut oil, being eaten with salt. Alcoholic beverages are made 

 from the rootstock; — ii. m. pieters. 



Starch-yielding plf,nts grown for food in the Antilles, A. Pairault {Bvl. 

 Anmr. Chilli. Sun: rt Dislill., IS {1900-1901), No. 1-2, jip. 77-<?.f).— Descriptions and 

 analyses are given of the following plants: Yams {Dioscorea alaia, D. trifida, I), tiibe- 

 rosa), Brazil cabbage {Nmitho-vna suglttifoUum) , taro {Caladium escuknta or Colocasia 

 mdlquorum), banana {Musa paradisiaca) , breadfruit {Artorarpm incisa), manioc cas- 

 sava {Manihot idlUssima), and sweet potatoes {Ijioimea haUdas, or Batatas edidi.t). 

 The percentage composition of the breadfruit foUcTws: Water, 46.21; protein, 2.34; 

 fat, 0.40; starch, 41.42; crude fiber, 4.20; ash, 1.78, and undetermined, 3.65. 



Hibiscus esculentus [gumbo], A. Zega {Chem. Ztg., 24 {1900), No. SI, p. S71, 

 fig. 1) . — Analyses are reported. 



Strong and weak flours, F. B. Guthrie {Agr. Gaz. New South Wales, 11 {1900), 

 No. 10, pp. SG3-SG9). — A general discussion of gluten and its relation to bread 

 making. 



Yeast as a food and food accessory and its examination under a pure-food 

 law, S. Koiiker {Ztsrhr. CidcrsncJi. NoJn: u. Ceirtn^smlL, 3 (1900) , No. 11, pp. 756- 

 76.J) .— The methods of examining yeast are described. The author insists that those 

 in use are not satisfactory, and that a method fair to both manufacturer and con- 

 sumer is needed. 



The jam and marmalade industry and sugar consumption in England, P. 

 Degexer {Arh. Deid. Jjundw. GeselL, 1900, No. 44, ]>P- 40; a/w. in Ber. Dent. Bot. 

 GeselL, 9 {1900), No. 8, pp. 390, 391). — A descriptive article. 



Concerning new food preparations, C Ehrmann and K. Kornauth {Ztsrhr. 

 Vidersudi. Nulu: a. Geim.si^vdl., 3 [1900), No. 11, pp. 7<J6-7o.'9).— Investigations whicli 



