456 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



the nutritive value of fine or patent roller process, entire wheat, and 

 Graham flour. Although the two latter kinds contain rather more pro- 

 tein than the patent flour, this protein is rather less digestible, so that 

 the quantity of protein actually available in the flour per pound does 

 not vary greatly in the different grades. 



Professor Snyder also made experiments upon the relative digesti- 

 bility of large and small rations. It was found that a ration which was 

 probably insufficient for the physiological needs of the subject was 

 slightly more completely digested than a larger ration. One experi- 

 ment was made on the digestibility of potatoes in a simple diet. 



MISCELLANEOUS TOPICS. 



In the prosecution of the investigations a number of minor points 

 have been considered. Among these are the production of acids and 

 of soluble carbohydrates in bread making, the behavior of the proteids 

 of the wheat flour and other products; the quality of bread as affected 

 by increasing or diminishing the proportion of starch in the flour; the 

 effect of cold and warm flours in bread making; the influence of pro- 

 longed heating of flour upon the quality of bread; the effect of blend- 

 ing — i. e., mixing various grades of flours — upon the quality of bread, 

 and various minor topics connected with the analytical and experi- 

 mental methods. 



PUBLICATIONS. 



The results of these investigations are reported in the following 

 publications of the Office or Experiment Stations: Bui. No. 43, 

 Losses in Boiling Vegetables and the Composition and Digestibility of 

 Potatoes and Eggs, by H. Snyder, Almah J. Frisby, and A. P. Bryant. 

 (The material also included in this bulletin reported by Dr. Frisby 

 and Mr. Bryant was descriptive of similar experiments carried on at 

 Middletown, Conn.) Bui. No. 67, Studies on Bread and Bread Mak- 

 ing, by H. Snyder and L. A. Voorhees. (The portion of this bulletin 

 reported by Mr. Voorhees has to do with results of similar experi- 

 ments carried on in New Jersey.) Bui. No. 101, Studies on Bread and 

 Bread Making at the University of Minnesota in 1899 and 1900, by 

 Harry Snyder. 



MISSOURI. 



Investigations in this State were carried on at the University of 

 Missouri by H. B. Gibson with the cooperation of S. Calvert and D. 

 W. May. The investigations were concluded at the end of a year by 

 the untimely death of Professor Gibson. Two dietary studies of student 

 clubs were reported and an investigation of the relative bread and 

 meat consumption by families in the State of Missouri. The results 

 of the dietary studies are of interest in adding data to our knowledge 



