ANNUAL REPORT, 1937 99 



275 The precipitation of erythrosin by members of the Coli-Aerogenes group. 

 Ralph L. France and James E. Fuller. Zentbl. Bakt. II Abt., Bd. 97: 

 312-314. 1937. 



It was thought that this reaction to erythrosin might be of value in differentiating 

 members of the coli-aerogenes group; but the present studies did not confirm this. 



277 Dextrose in the manufacture of fruit and vegetable products. Carl R. 

 Fellers, Joseph Miller and Thomas Onsdorff. Indus, and Engin. Chem. 

 29:946-949. 1937. 



As a rule crystalline dextrose can be used in most canned fruits and fruit products to 

 the extent of from 20 to 40 percent of the total sugar added. In some cases an improved 

 product resulted. Dextrose is particularly suitable for use in sweet pickles and relishes, 

 candies, and soda fountain syrups. 



278 A polyuronide from tobacco stalks. Emmett Bennett. Indus, and Engin. 

 Chem. 29:933. 1937. 



The isolation and partial analysis of a polyuronide from the cured stripped stalk of 

 Havana seed tobacco is described. Upon hydrolysis the polyuronide yields xylose as 

 the chief sugar. 



279 Influence of protein or cystine intake on cataract-producing action of 

 galactose. Helen S. Mitchell and Gladys M. Cook. Soc. Expt. Biol, and 

 Med. Proc. 36:806-808. 1937. 



Ever since it was first demonstrated that galactose causes lens changes in rats, experi- 

 ments have been under way in an effort to explain the metabolic disturbances involved. 

 The data presented show that a protein deficiency definitely hastens the development of 

 galactose cataract, but leave it doubtful whether cystine is the crucial factor. 



280 A Study of oiling off of cream in coffee. Herbert Jenkins and Merrill J. 

 Mack. Jour. Dairy Sci 20 (ll):723-735. 1937. 



The fat emulsion in cream is frequently destabilized to the extent that some of the fat 

 will rise to the surface when the cream is used in coffee, a condition known as "oiling off." 

 A suitable test for measuring the extent to which cream will oil off in coffee has been de- 

 veloped and is described in this paper. Factors which affect the stability of the fat emul- 

 sion in cream and therefore have a bearing on the problem of oiling off are discussed. 



282 A preliminary study of the relationship between vitamin C content and 

 increased growth resulting from fertilizer applications. B. Isgur and C. R. 

 Fellers. Jour. Amer. Soc. Agron. 29 (ll):890-893. 1937. 



Preliminary data obtained from pot experiments using New Zealand spinach and Swiss 

 chard show that increases in yield caused by fertilizer application were accompanied by 

 increases in vitamin C content in the case of Swiss chard but not in the case of New Zealand 

 spinach. The high nitrogen treatments resulted in the highest yields of ascorbic acid 

 in the Swiss chard. 



284 Oat flour as an antioxidant in ice cream. W. S. Mueller and M. J. Mack. 

 Ice Cream Trade Jour., October, 1937. 



Oat flour was found to have antioxidative properties when used in ice cream, the use 

 of only 0.25 percent of oat flour in the mix delaying the development of off-flavors in the 

 ice cream during storage, although 0.5 percent was more effective. Oat flour also has the 

 properties of a stabilizer, and when it is added to the mix a reduction should be made in 

 the amount of other stabilizer used. 



288 Browning of Conifers. Malcolm A. McKenzie. American Nurseryman 

 66 (11):10. 1937. 



Brown needles on conifers in autumn result from a variety of causes and may not be 

 of a type that means permanent injury to the trees. An examination of the buds will 

 furnish the best clue as to whether the browning is a natural condition of a healthy tree 

 or is due to some injury. Plentiful firm green buds indicate a healthy tree, while a scarcity 

 of buds or buds with colorless tissue indicate weakened or injured trees. 



Publication of this Document Approved by Commission on .■\dmimstr.\tion and Finance 

 3m-3-'38. No. 3330. 



