DIVISION OF CHEMISTRY. 105 



most desirable properties for table consumption. The excellence of 

 these melons is usually judged by their sweetness. An extensive 

 comparative study of melons has been arranged for in cooperation 

 with a number of experiment stations. The melons are all grown 

 from the same variety of seed, and in so far as possible the cultivation 

 has been the same. The difference in composition will therefore show 

 the influence of environment uj)on the sugar content of this highly 

 prized jjroduct. 



CHEMICAL COMPOSITION OP WHEAT. 



The collaboration of a number of experiment stations in determin- 

 ing the influence of environment upon the chemical composition of 

 wheat will be continued for the present year. In connection with 

 these studies, a complete sj'stem of milling has been arranged for 

 whereby the flour-producing properties of the cereals can be deter- 

 mined in connection with tlieir chemical composition. It is i3roposed 

 to supplement this grinding with baking tests to determine the 

 qualities of the flour for bread making. 



The properties of other cereals in respect of their technical uses is 

 another branch of chemical investigation which will be undertaken 

 during the year. This is particularly true of barley used for the 

 prei)aration of malt and the development of the diastatic ferment for 

 converting starch into sugar. 



EFFECTS OF COLD STORAGE ON THE CHEMICAL COMPOSITION OF FOODS. 



In conjunction with the National Warehouse Association an inves- 

 tigation of the effects of cold storage on the composition and nutritive 

 value of foods will be undertaken. The association will bear the 

 expense of the storage and transmission of the samxjles. The line of 

 work marked out is, first, the determination of the composition and 

 nutritive value of the foods when placed in storage, and, second, the 

 witlidrawal of certain portions of the whole amount, from time to time, 

 for a similar examination. The length of time for the whole study 

 will be that of the usual time of storage. 



CHEMICAL COMPOSITION OP WINES, CIDERS, ETC. 



In conjunction with the viticultural associations of the country, and 

 in collaboration with the agricultural experiment station at Blacks- 

 burg, Va., extensive analyses of wines and ciders will be made. The 

 object of these analyses is to determine the chemical composition of 

 wines and ciders, withreference to the effect whicli different processes 

 of viniflcation and fermentation have upon the chemical projierties. 

 The importance of this investigation to our fruit-growing interests is 

 evident. A work of this kind will supplement in a practical way the 

 work of the orchardist and viticulturist by showing the best methods 

 of securing a higher grade product for the market after the fruits have 

 been grown. 



DENDRO-CHEMICAL INVESTIGATIONS. 



Extensive investigations of the chemical composition of forest prod- 

 ucts of the country will be undertaken in collaboration with the Bureau 

 of Forestry. The first work of this kind will be the study of the tannin 

 products in the different varieties of tannin-bearing trees. There has 



