ANNUAL REPORT, 1939 101 



the magnesium and calcium in a limestone product in the soil. They also 

 emphasize the great advantage of fine grinding from the standpoint of 

 immediate effectiveness of the product, both in neutralizing value and in 

 furnishing available plant food. 



321 The effect of apples and cranberries on calcium retention. By Abraham 

 Mindell, William B. Esselen, Jr., and Carl R. Fellers. Amer. Jour. Digest. 

 Diseases 6(2) :116-1 19. 1939. 



Body calcium retention of white rats was increased 8.4 percent when 

 fresh cranberries made up to 20 percent of an adequate diet, and 10.8 

 percent when apples were fed at the same rate. Cranberries seemed to 

 increase the calcium content of the femur ash slightly, but apples showed 

 no significant effect. 



322 Dextrose in the food industries and its health status. By Carl R. Fellers. 

 Amer. Jour. Pub. Health 29(2):135-138. 1939. 



Dextrose can be advantageously used to replace from 15 to 50 percent 

 of the sucrose in the manufacture of fruit preserves, jams, fruit syrups, 

 sweet pickles, and certain canned foods such as apple sauce, peaches, 

 pears, peas, and citrus juices. Dextrose is somewhat superior to sucrose 

 in preservative action, especialK' at higher concentrations, and because 

 of its lower sweetening power, it does not mask the fruit flavor so much 

 as equivalent quantities of sucrose. 



325 Factors to be considered in selecting chocolate-flavored milk. By \V. S. 

 Mueller. Jour. Dairy Sci. 22(8):623-636. 1939. 



Ordinary amounts of cocoa (1 percent) do not decrease the nutritive 

 value of milk, but 4 percent definitely decreases the digestibility of the 

 milk. The bacteria count of some of the commercial chocolate-flavored 

 syrups was high enough to cause considerable contamination when they 

 were added to cold milk, although no pathogenic organisms were found 

 in any of the syrups or cocoas. 



326 Influence of bacteria on oxidation of ascorbic acid. By William B. Esselen, 

 Jr. Food Research 4(4) :329-334. 1939. 



Most of the 45 strains of bacteria studied significantly retarded the 

 oxidation of ascorbic acid, especially when they were grown in a medium 

 containing a readily fermentable carbohydrate. There was no evidence 

 that bacteria are destructive to ascorbic acid. It would appear, therefore, 

 that bacteria are not of importance in causing a loss of ascorbic acid in 

 foods. 



327 Canned baked apples. By John Ruffley, Jr., John A. Clague, and Carl R. 

 Fellers. Canning Age 20(2):68-70, 82 and (4):179-181. 1939. 



Baked apples make a satisfactory canned product, but glazed apples 

 are more attractive and finer flavored and take less time. For either 

 baking or glazing a syrup of not more than 40° Brix is recommended, and 

 the use of 5 percent honey or 20 percent dextrose with the sucrose gives 

 good results. For hot-filled No. 2 cans, processing for 12 minutes at 212° 

 F. insures sterilization. Varieties of moderately high acid and pectin, such 

 as Baldwin, York, Rhode Island Greening, Gravenstein, and Northern 

 Spy, are good for baking and canning. 



328 Dealing with storm damage in central Massachusetts. By Malcolm A. 

 McKenzie. Eastern Shade Tree Conf. Proc. 1938:29-34. 1939. 



A discussion of the damage to shade trees by the hurricane of September 

 21, 1938, telling what has been done to restore and replace trees which 

 were damaged or destroyed and warning of the danger of disease and 

 insect injury which is likely to follow the hurricane damage. 



329 Present status of pullorum disease in the United States. By Henry Van 

 Roekel. Proc. Seventh World's Poultry Congress and Exposition, Cleve- 

 land. Ohio, 1939. 



Testing data from various states are presented to show that pullorum 

 disease-free flocks can be established and maintained and that pullorum 

 disease control and eradication are progressing rapidly in many states. 



330 A quantitative study of form and size in five varieties of carrots. By W. H. 

 Lachman. Amer. Soc. Hort. Sci. Proc. 36(1938) :623-625. 1939. 



While there is some variability in both shape and size of carrots, it is 

 apparent that shape is decidedly the more constant of the two characters 



