ANNUAL REPORT 1941 71 



imately two thirds as much hemoglobin regenerated) as an equivalent amount 

 of ferric chloride. The addition of pure tannic acid did not decrease the utiliza- 

 tion of iron added to a milk ration. Iron added to cocoa was completely available, 

 indicating that the factor which limited the nutritive value of the iron of cocoa 

 had no influence on added iron. Both cocoa and tannic acid retarded the growth 

 of rats, but the effect of the tannic acid was less severe than that of the cocoa. 



It may be concluded from this study on rats that cocoa may be fortified suc- 

 cessfully with iron. However, the indiscriminate use of chocolate or cocoa milks 

 is not recommended because of the yet unexplained effect of cocoa on growth and 

 intestinal function. 



Effect of Adding Cocoa to Cow's Milk on Utilization of Calcium and Phosphorus. 



(M. R. Cooney, with the cooperation of W. S. Mueller of Dair\ Industry.) Inter- 

 ference with the solubility of calcium and phosphorus is a matter of concern when 

 cocoa is added to milk, since cocoa contains oxalic acid, which if present in large 

 enough amounts may prevent the absorption of calcium by the formation of in- 

 soluble calcium oxalate. 



Accepted standard biologic and chemical procedures are being used to de- 

 termine whether or not the utilization of calcium and phosphorus is impaired 

 by the addition of cocoa to milk. Results are not yet available. 



The Influence of College Life on the Physical Status and Food Habits of Massa- 

 chusetts State College Women Students. (M. S. Gutowska and E. B. EUms, 

 Department of Student Health.) In order to determine the physical and nutri- 

 tional status of the women students, a study is being conducted of the basal met- 

 abolic rate, the creatine output, and the urine and blood picture of the freshman 

 women students. A general medical examination is the starting point of this 

 study. The dietary habits of the girls as well as their daily intake of calories and 

 protein are recorded through individual computation. Sixty cases have been 

 investigated thus far. 



These determinations provide material for an evaluation of the physical status 

 of the women students, and it is planned to continue them for the next three 

 college years. 



DEPARTMENT OF HORTICULTURAL MANUFACTURES 

 C. R. Fellers in Charge 



Cranberry Research. (C. R. Fellers and A. S. Levine.) About 25 percent of the 

 cranberry crop is now used for canned or other manufactured products. Cran- 

 berry juice and cranberry sauce were shown to be definitely bacteriostatic for 

 many bacteria of the food-poisoning group. There were also indications that 

 these foods had a marked cleansing action in the mouth. 



Cranberries contain small amounts of riboflavin, pantothenic acid, and thiamin 

 not previously reported. 



In sauce manufacture, the extraction of the berries with water at 185°-195° F. 

 for 20-25 minutes resulted in increased yields of sauce over the usual short-time 

 extraction at the boiling point. The pectin is conserved and a sauce of improved 

 quality results. 



A new concentrated sirup was prepared by first cold-pressing the juice, treating 

 with Pectinol to revive pectin, filtering, and concentrating in vacuum. This sirup 

 serves as a beverage base or as a pharmaceutical vehicle. 



Apple Products Including Apple Juice. (W. B. Esselen, Jr., A. S. Levine, C. R. 

 Fellers, C. C. Strachan.) In view of the increasing interest in bottled and canned 



