NUTRITION INVESTIGATIONS. 455 



1898 were published in Office of Experiment Stations Bulletin No. 75, 

 Dietary Studies of University Boat Crews, by W. O. Atwater and 

 A. P. Bryant. 



MINNESOTA. 



The investigations in this State have been carried on in cooperation 

 with the University of Minnesota and the State Agricultural Experiment 

 Station by Prof. Harry Snyder. The principal lines followed have 

 been the study of losses in cooking vegetables and in baking bread, and 

 a study of the composition and digestibility of bread made from wheat 

 milled in different ways. The investigations were begun in 1895 and 

 are still in progress. 



LOSSES IN COOKING VEGETABLES. 



Professor Snyder made a study of the losses in nutritive material 

 during the boiling of potatoes, carrots, and cabbage, and found that, 

 unless care were taken, the loss in this way might amount to a consid- 

 erable percentage of the total nutrients present. The investigations 

 in this particular line were not continued. 



LOSSES IN BAKING BREAD. 



This investigation belongs to a series of inquiries into the nutritive 

 value, digestibility, and economy of cereals and cereal products and 

 foods prepared from them. The study included an investigation of 

 the loss of diy matter, carbon as carbon dioxid, alcohol or other vola- 

 tile compounds, loss of nitrogen, changes in the solubility of the fat, 

 and possible loss. Of the conclusions reached, perhaps the most impor- 

 tant is that u when special care was taken in bread making the analysis 

 of flour of the bread showed an average loss of 1.58 per cent of the 

 total dry matter of the flour." It is to be inferred that this loss might 

 be at times materially larger. 



DIGESTION EXPERIMENTS WITH BREAD. 



These have included a large number of experiments upon bread 

 made from different kinds and grades of flour, and with different pro- 

 portions of protein and starch. The results of 31 experiments have 

 already been published and others await publication. During the 

 prosecution of these studies a large number of analyses of different 

 grades of flour and bread and of excretory products have been made. 

 A large amount of this investigation is carried on coordinately with 

 a similar investigation in Maine, under the direction of Professor 

 Woods. 



In view of the continuance of the experiments we would hardly be 

 warranted in drawing definite conclusions from the results thus far 

 obtained. The indication, however, is that there is little difference in 



