60 MASS. EXPERIMENT STATION BULLETIN 327 



This project has presented many difficult problems but offers a promising 

 means of approach in the study of an unsolved human disease which may 

 have a nutritional origin in some cases. 



Use of Banana and Milk in Diets for Weight Control. (H. S. Mitchell 

 and G. M. Cook.) This cooperative project sponsored by The United Fruit 

 Company was begun in October, 1935. Low calorie diets which at the same 

 time satisfy hunger are desirable for any reducing regime but especially so in the 

 case of active college students. One part of this study is being made on a group 

 of extremely overweight students, offering them an opportunity to reduce under 

 the guidance of a trained dietitian and affording us a chance to make subjective 

 and objective observations on the group. The dietary regime used consists of 

 fruit and milk, with some minor additions, for breakfast and lunch and a com- 

 plete dinner of meat and vegetables of low calorie value. Bananas constituted 

 the chief fruit used during one experimental period while other fruits were used 

 during alternate periods. 



Another phase of this project has been concerned with a distinctly under- 

 weight group of students who have been given supplementary between-meal 

 lunches of bananas and milk in an effort to help them to gain. It is more 

 difficult to maintain the interest and cooperation of this group. 



DEPARTMENT OF HORTICULTURAL MANUFACTURES 

 W. W. Chenoweth in Charge 



Technological and Nutritional Investigations of New England Apples. 



(J. A. Clague, C. R. Fellers and W. A. Maclinn.) Ciders made from eight 

 varieties of Massachusetts apples were clarified by both the gelatin-tannin and 

 the Pectinol processes. The ciders were examined for soluble solids, specific 

 gravity, pH, viscosity, total acidity, tannin, pectin, and ash, both before and 

 after clarification. 



Roxbury Russet was found to be a very desirable variety to use for the 

 manufacture of cider for beverage purposes. With other varieties better 

 quality would probably be obtained by blending two or more varieties. 



Chemical tests showed that clarification by either the gelatin-tannin or the 

 Pectinol process did not appreciably affect the specific gravity, sugar content, or 

 pH of the ciders. Relative viscosity, pectin content, and tannin and coloring 

 matter were, however, most significantly changed by the clarification treat- 

 ment. The gelatin-tannin method caused a much greater loss of tannin and 

 coloring matter than did the Pectinol process. 



A small coil flash pasteurizer was constructed and found to be a satisfactory 

 method of preserving clarified cider. 



A study of the manufacture of sparkling cider on a small scale has been 

 started. 



A comparison of the 2, 6 dichlorophenolindophenol titration with the iodine 

 titration method on samples of pasteurized clarified and germ-proof filtered 

 cider showed that the iodine titration gave four times as much ascorbic acid 

 (vitamin C ) as did the titration with the dye. Neither method showed the 

 presence of a significant amount of vitamin C when cider is compared with 

 some of the foods having a high antiscorbutic value. 



Cranberry Investigations. (C. R, Fellers, J. A. Clague, P. D. Isham and 

 Wm. B. Esselen, Jr. ) Submergence of the plants on the bog causes an increased 



