50 MASS. EXPERIMENT STATION BULLETIN 441 



Red Squill Toxicity Studies. (L. R. Parkinson and C. R. Fellers.) In previous 

 work in this department, It was found that the toxic properties of raw red squill 

 were extremely variable. Many of the squills being shipped to this country 

 were of such inferior toxicity that their use in rat control operations was im- 

 practical. The possibilities of extracting the toxic principle from these low- 

 quality squills were investigated with the idea of making them suitable for suc- 

 cessful rat control. A direct result of this work was the appearance of several 

 methods of fortifying these relatively poor quality squills. 



During the past year several samples of raw red squill, originating from the 

 Mediterranean area, were tested for their toxic effect on rats. The majority of 

 these proved to be of poor toxic value. These findings prevented the distribu- 

 tion to the general public of a considerable amount of poor red squill. The proces- 

 sors of this material will subject it to a fortification process, thereby making a 

 highly acceptable poison for rats. 



Preservation of Pheasant Meat by Canning, Freezing, and Smoking. (C. R 



Fellers, E. E. Anderson, and H. U. Goodell.) In cooperation with R. E. Trip- 

 pensee of the Wildlife Department, experimental packs of pheasant, which were 

 canned in glass, frozen, or smoked, proved to be highly satisfactory in palatability 

 and appearance. In general, only slight revisions of the procedures normally 

 employed for the handling of chicken were required. 



The Composition and Nature of Apple Protein. (S. G. Davis and C. R. Fel- 

 lers.) Despite the widespread use of apples in food and food products, and the 

 numerous chemical and nutritional studies to which the fruit has been subjected, 

 little attention has been given to the amount and composition of apple protein. 

 The scarcity of such data may well be explained by the fact that the protein 

 content of the apple, in common with that of most fruits, has not been considered 

 nutritionally significant. Estimated on the basis of the alcohol-insoluble nitrogen 

 fraction, the protein of the apple flesh (exclusive of skin and seeds) per 16 grams 

 of nitrogen is around 0.15 percent, alcohol-insoluble nitrogen representing approx- 

 imately 50 percent of the total nitrogen of samples tested. 



Significant amounts of an apple protein fraction can be removed from samples 

 of frozen tissue, thawed, and finally macerated In an alkaline buffer solution, by 

 means of a flotation method whereby the protein Is dispersed and collected in a 

 foam. The material as collected and dried has a nitrogen content of approx- 

 imately 10 percent without purification. 



Amino-acid determinations, performed on both dried apple flesh and protein 

 extracts by microbiological methods, indicate the presence of the indispensable 

 amino acids, with the exception of tryptophane. In proportions similar to those 

 of most common proteins. 



Work is continuing on the non-indispensable amino acids and the characteriza- 

 tion of the protein system. 



The Viability of Dried Bakers Yeast. (R. E. Morse and C. R. Fellers.) A 

 study is under way to determine the factors which influence the viability of 

 dried yeast. There are two major phases of the work: the factors which exert 

 their influence during the production of the yeast, and those which are exerted 

 during storage of the finished product. 



To study the important phases of yeast production, a laboratory-scale replica 

 of a yeast-producing plant has been set up. Here the steps used in commercial 

 production of yeast are duplicated. The steps that are being observed for their 



