216 



HKI'OUT OF CIIKMUAI, lahouatouy 



Digestiliilily 



Analyses 



PiTliaps tlif lu'st iiii'thuil uf ivi-oiistitutiiig milk fiuiii .such powili-rs is to bring water 

 to boiling iiml allow to cool to about IGU"^ to 180" F. ; tin- jjowiKt is then made into a paste 

 with a snnill portion uf tiic water; more iit tiie water is tiien added until the milk has the 

 strength desireil. Milk so rec(institutf(l is dilliiiilt to ilistinguish from ordinary milk, and is 

 of very agreeable flavour and odour. 



Press of other work has prevented an e.xhaustive examination of this reconstituted milk, 

 but sullicieiit evidence was gathered to make it extremely likely that it would be found 

 considerably more digestible than ordinary milk. Thus it was noted that when the milk was 

 curdled with rennet the curd formed was in fine flakes, and not iu one large clot as is the 

 case with ordinary milk. The curd formed by dilute acid was also more finely divided. 



Till' natural inference from this is that its digestion would be facilitated. This was 

 borne out by the experience with a patient with whom ordinary milk was found far less 

 readily digested. Recently Somerville* has noteil similar eflects as regards the action of 

 rennet on ordinary and reconstituted milk, and, in a series of artificial digestions, has found 

 both the fat and proteids in the latter i>e in iiiorc digestible form. 



Analysis of (.'ommekciai. Duikd Milks 



All of these are of the strength claimed for them by the makers. The last sample, 

 " Galak," made from milk from whicli half of the cream has been abstracted, keeps in good 

 condition longer than the other in powder fcjnii, but is not economical in use. For most 

 purposes, as, for instance, in tea and coflFee, about double the quantity has to be used in order 

 to proiluce the same apparent eftect as with " full cream " milks. The tablet form of 

 " Golden Vale " kept sweet longer than the powder of the same milk, is much clieaper and 

 from its small bulk more convenient for transport ; but it was found more difficult with it 

 to reconstitute the milk free from lumps and flakes of considerable size. 



Some Analyses of Sudan Grains 



Sudan wheat 

 for I'^yptian 

 consumption 



The following analyses of wheat grown in the Sudan are of interest, not only because 

 of the excellent quality which they disclose, but especially in view of the possibility of 

 utilizing for its cultivation extensive areas where the sup|)ly of water is at present 

 insufficient for the .successful production of cotton. .V murkct fur tliis wheat could lie found 

 in the neighbouring countries bordering on the Ked Sea and possibly in Egypt as well. 

 Tn Egypt, by reason of the extension of perennial irrigation, the cultivation of wheat, 

 already insufficient to meet the requirements of the country, has decreased in recent years. 

 A rapidly increasing population has caused a still further shortage and the demand for 

 bread stuffs has to be met by imports from abroad.f Since it is contemplated bringing still 



• fjilionitory c.t|K-rimeiit)i on the dijjestibility of dried milk. Piililie Ifenlth,Ovto\)Ci, 1905, p. 40. 

 t The importM of wheat as grain and Hour amounted in 1906 to i;El,215,243. 



