6io 



therewith to the 200 cc. mark. The flask is then shaken, the 

 contents transferred to a wide-mouthed bottle, and the whole well 

 shaken until a definite flocculent precipitate is obtained and the 

 supernatant fluid is practically clear. The solution after filtration 

 is ready for polarization. If the 200 mm. tube of the Schmidt- 

 Haensch scale is employed with white light the percentage of 



RX40 



starch is calculated by the formula P 7-, The concentra- 

 tion of starch in this method never runs over specific gravity i.i. 



XLIII. 



Milling industry. Flour. Bread. Bye-products. Other industries 

 for the preparation of grain-foods. Preservation of grain- 

 foods. Seed and olive oils and other vegetable oils. Le- 

 gislation regarding fraud in the oil-trade. Secondary pro- 

 ducts of the oil-industry. 



A.E.HUMPHRIES. Quality in wheaten flour. (Miller's Gaz., 33, 

 1909, n. 29, pp. 352-354). E. S. R., Febr; 1910, Washington. 



In this summary of a paper presented at the meeting of the 

 British Association at Winnipeg, 1909, the author considers flavor, 

 color, strength, size and shape of loaf, stability of doughs, and 

 yield of bread per sack of flour. 



W. D. HALLIBURTON. The bleaching of flour. (J. Hyg. Cambridge, 

 9, 1909, No. 2, pp. 170-180). E. S. R., XXII, Jan. 1910. 



Investigations are reported in connection with a general discus- 

 sion of flour bleaching. 



According to the author's results with samples of starch and 

 protein (fibrin) to which small quantities of sodium nitrite were 

 added, the nitrite hindered and lessened the action of amylolytic 



