B arley protein research es. Prediction of extract.
II . Effect of variety on relation betw een nitrogen content and extract. L . 11. Bi s h o p and F. E. Da y
( J . Inst. Brew., 1933, 39, 545—551).—The extract
equation derived previously (B., 1930, 1087) is modified to E — A — 10 • 5N + 0 • 20G, where A is a const, depend
ing on the variety of barley. Average vals. of A are 108 and 101-5 for English and Californian barleys, respectively. Differences between prediction and analy
sis arc due to sampling errors, variations in malting conditions, and an unknown factor in the barley.
R. H. H.
D evelopm ent of a m y la se during germ ination of barley. H. Lu e r s and W. Ru m m l e r (Wocli. Brau., 1933, 50, 297—300).—After 3 days’ germination the ratio of liquefying power (I) to the dextrinification const, (cf. Sabalitsclika, A., 1929, 721) is approx. const. A close relation thus exists between the dextrinogen (a-) amylase and (I). The increase in saccharifying power caused by digestion of the barley with papain (cf.
Weichherz and Asmus, A., 1931, 1089) is due to the liberation of protein-bound amylase by the proteasc of
the papain. R . H. II.
M y c o to ru la in te r m e d ia , nov. sp ., in th eferm en t- ation of w ine. G. Kr u m b h o l z and W. Ta u s c h a n o f f
(Zentr. Bakt. Par., 1933, II, 8 8 , 366—373).—The organism, isolated from grape must, can ferment glucose, fructose, mannose, galactose, sucrose, maltose, lactose, raffinose, dextrin, a-methylglucoside, arabinose, and inulin. From grape m ust a 9% yield of EtO H may be obtained. Active growth in wine occurs after the principal fermentation is strongly developed.
A. G. P.
Detection of v in a sse vinegar in w in e vinegar.
H. Ba r s c h (Pharm. Zentr., 1933, 74, 599—600).—The vinegar (20 c.c.) is shaken for 1 min. in a closed cylinder.
In contrast to wine vinegar, which gives an incompact and unstable head, adulterated vinegars produce a thick, white, compact head which persists for a t least
I hr. R. H. H.
D etection of m eth yl alcohol, arisin g from the addition of denatured alcohol to w ine, in vinegar.
D. Jo a n n i d i s and A. Va s s i l i o v (Praktika, 1932, 7, 345—349 ; Chem. Zentr., 1933, i, 3016).—20 c.c. are neutralised with NaOH (phenolphthalein), and 4-5 c.c.
are then distilled. To 0 - 3 c.c. of the distillate are added 5 c.c. of 1% aq. K M n04 and 0-2 c.c. of cone. H 2S 0 4.
After 3 min. are added 1 c.c. of 8% H 2C20 4, 1 c.c. of conc. H 2S 0 4, and 5 c.c. of fuc-hsin reagent (50 c.c. of 1%
fuclisin solution, 33 c.c. of N aH S03 solution, and 4 c.c.
of conc. H 2S 0 4). Pure vinegar gives no coloration in 15 m in .; adulterated vinegar gives a bluish-violet
colour. A. A. E.
A rtificial agein g of brandy w ith the aid of ca ta ly sts. G. T 6t h (Magyar Chem. Fol., 1932, 38, 129— 134 ; Chem. Zentr., 1933, i, 3015).—The vapours are passed over finely-divided CuO, NiO, or T i0 2 at 150—180°, when mild oxidation occurs. A. A. E.
Preparation and reaction s of raspberry syru p s.
E. D e e r , j u n. (Magyar gyogysz. Tarsas. E rt., 1 9 3 3 , 9 ,
B r i t i s h C h e m ic a l A b s t r a c t s — B .
C l. X IX .—Fo o d s. 1031
117—124 ; Chem. Zentr., 1933, i, 3016).—Variations in the colour reactions of commercial syrups are due to the use of wooden vessels for fermentation, sedimentation,
and preservation. A. A. E.
U nsaponifiable h igh -b oilin g substances in fusel o ils. T . Ta i r a (J. Agric. Chem. Soc. Japan, 1933, 9, 379—387).—C H M e^H nV O H and CHMe(C7H 15)-OH were found in fusel oil from cane molasses ; phenylethyl alcohol occurred in th a t from sweet potato, sec.-Alcohols m ay be produced from fatty acids having an odd no. of C atoms through the (3-ketonic acid and Me ketone.
Ch. Ab s.
G erm ination of unripe barley.—See XVI.
Pa t e n t s.
M anufacture of beer. M. Gl a u b i t z a n d H. Ha e h n, A s s r s . t o Ve r s u c h s- u. Le h r a n s t a l t f. Br a u e r e i i n Be r l i n (U.S.P. 1,898,047, 21.2.33. A p p l . , 4.6.30. G e r .,
10.6.29).—A m a l t o s e - c o n t a i n i n g b e e r is p r o d u c e d b y f e r m e n t a t i o n w i t h Sacch. Ludm gii o f a m a l t w o r t t o w h i c h h a s b e e n a d d e d s u c r o s e , g lu c o s e , o r i n v e r t s u g a r i n a m o u n t s a c c o r d i n g t o t h e E t O H c o n t e n t r e q u i r e d .
R. H. H.
[Preparation of] food [beverages]. J. A. Mo r a n
(U.S.P. 1,898,885, 21.2.33. Appl., 19.4.29. Renewed 13.10.32).—A yeast food in which the objectionable flavour of the yeast is masked by C 02 is prepared by fermenting a solution of glucose or sucrose (1%) in milk.
R. H. H.
Production of ethyl alcohol from w ood or other cellulose-containing m aterials. A. Pl a c e r (U.S.P.
1,888,935, 22.11.32. Appl., 28.1.29).—Wood etc. is saccharified by dil. H 2S 0 4 under normal conditions, and the acidity of the resulting liquor adjusted to the optimum for the strain of yeast employed by addition
of cane or beet molasses. H. A. P.
Production of [ethyl] alcohol free from fusel oil.
De u t s. Go l d- u. Si l b e r s c h e i d e a n s t a l tv o r m. Ro e s s l e r
(B.P. 399,281, 18.6.32. G e r ., 19.6.31)—The E tO H is separated from fusel oil by fractional distillation of the crude spirit (I) after addition of KOAc or NaOAc or by passing distillation vapours from (I) through an alcoholic solution of the dehydrating salts. R. H . H.
Production of anhydrous ethyl alcohol directly from m a sh es and the lik e. De u t s. Go l d- u. Si l b e r s c h e i d e a n s t a l t v o r m. Ro e s s l e r (B.P. 399,635, 3.8.32.
Ger., 2.10.31).—A continuous process is described in which the E tO H is first brought to a relatively low concn.
by distillation from mashes, worts, or spent sulphite liquors, and then rendered anhyd. and free from fusel oil by the use of dehydrating salts, e.g., a mixture, of KOAc and NaOAc, as in B.P. 399,281 (preceding abstract).
R. H. H.
Propionic acid ferm entation. P. W . Wi l s o n,
Assr. to Co m m e r c ia l So l v e n t s Co r p. (U.S.P. 1,898,329, 21.2.33. Appl., 2.8.28).—Protein-free carbohydrates, e.g., glucose, sucrose, molasses, maize syrup, or hydrolysed starch syrup, are converted into E tC 0 2H by Bad. acidi propionid, butyl-acetonic or EtO H fermentation slop
being added as nutrient. R. H . H.
O ils etc. from coal.— S e e II.
X IX .— FOO DS.
Yield and protein content of hard red sp r in g w heat under conditions of high tem perature and low m oisture. L. R. Wa l d r o n (J. Agric. Res., 1 9 3 3 ,
47, 1 2 9—1 4 7 ).—A statistical examination of relation
ships between yield and grain characteristics is made.
A. G. P.
P roperties of soya-bean protein. VI. T. Ii n u m a
and M. Ma s h i n o (J. Soc. Chem. Ind., Japan, 1 9 3 3 , 3 6 , 5 0 6—5 0 7b; cf. B., 1 9 3 3 , 8 7 9 ) .—The inferiority of soya
bean protein to casein is due to denaturation and to the presence of oil or of MeOH extractives, and extraction of the oil with azeotropic mixtures of hydrocarbons and lower alcohols is therefore sound. A. G.
“ Pneum odynam om eter ” for determ ining the quality of flour to be used for bread-m aking.
L. Bo r a s io and F. d e Re g e (L’Ind. Chimica, 1 9 3 3 , 8 , 1 1 0 9—1 1 1 9 ).—Air passes from a large reservoir through a cylindrical vessel and thence to a recording mano
meter. The cover of the vessel is annular, and a disc of the dough under examination is placed over the opening ; as the disc deforms it causes the manometer curve to vary in a manner which indicates the mechanical characteristics of the dough. The results are expressed in terms of the tenacity, elasticity, and extensibility of the specimen. The theory and method of operation of the apparatus are described in detail, and typical results are reproduced and discussed. H. F. G.
Farinographs. Com parison of curves w ith the results of baking tests. W. La n g e (Z. ges. Getreide- Miihlenwes., 1 9 3 3 , 20 , 3 7—44 ; Chem. Zentr., 1 9 3 3 , i,
2 8 8 4 ).
V itam ins of m ilk, cheese, curds, and w h ey.
E. MamJjEi and R. Cu l t r e r a (Ind. ital. Conserve aliment., 1 9 3 3 , 8 , 1—2 5 ; Chem. Zentr., 1 9 3 3 , i, 2 4 7 8 ) .— Fresh milk (I) contains vitamins -A , -B, -C, and -D.
Curds (II) and whey (III) contain the same vitamins in concn. corresponding w ith their proportion in (I). In cheese (IV) the content increases with progressive ripening. Autoclaving (IV) a t 1 4 0 ° for 3 hr. destroys v itam in -/); vitam in-5 is destroyed by heating (II), (III), or (IV) a t 5 2—5 4 ° . Vitamin-/? is again formed in (IV) on ripening. Vitamin-C was unaffected by
heat. A. A. E.
D ry residue of m ilk determ ined indirectly by Fleisch m an n ’s form ula. M. Cdji (Boll. Chim.- Farm., 1 9 3 3 ,72, 6 8 5—6 8 7 ) .—The dry residue is given by
2 - 6 6 5 ( 1 0 0 < i—1 0 0 ) + 0 - 2 ^ , where d is sp. gr. and g
% fat, more accurately than by Fleischmann’s formula, in which the first term is divided by d. R. K. C.
R egularities in the com p osition of c o w s’ m ilk and their practical significance. L. Be m (Mezog.- K utat,, 1 9 3 3 , 6 , 6 7 — 7 2 ; Chem. Zentr., 1 9 3 3 , i, 3 0 1 6 ) .—
Fleischmann’s relation between d and fat (I) and dry substance contents is confirmed. W ith increase in (I) the solids-not-fat (II) increase. The different quantities of milk of particular cows do not markedly affect the d of the mixture, but affect its (I). The ash of moming is > th a t of evening milk. The ratio (I) : (II) is characteristic of the breed of cattle. A. A. E.
B r i ti s h C h e m ic a l A b s t r a c t s — B .
1032 Cl. X I X . — Po o d s.
Effect of palm -kem el cake on fat content of [co w s’] m ilk. C. Kr o n a c h e r, J. Kl i e s c h, and Le b e r l
(Deuts. landw. Tierz., 1932, 11, 221 ; Bied. Zcntr., 1933, A, 3, 430).—Use of the cake increased the fat content of milk by 0-2—0-7% . The total milk yield
was not affected. A. G. P.
W hy does a tallow y flavour develop in straw berry ice cream ? 0 . E. Ross (Ico Cream Trade J., 1933, 29, No. 7, 23—25).—F a t oxidation is probably the cause of the flavour d efect: oxidising enzymes, Fe, and strawberries do not appear to be concerned. Ice cream (I) made with condensed milk developed the oll-flavour more readily than did (I) made with skim- milk powder, possibly owing to the higher Cu content of the condensed milk. Ch. Abs.
Butter from sh e e p ’s and g o a ts’ m ilk. T. G.
St a t h o p o u l o (J. Pharm. Chim., 1933, [viii], 1 8 , 287—
289).—The physical consts. of (Grecian) butters from sheep and goats differ markedly from those of cows’
butter, particularly in regard to the Reichert Meissl (R.-M.) val., which is low. Figures for <Zl0l), butyro refractive index, and the acid, sap., R.-M., Polenske, Hclmer, and I vals. are tabulated. H . D.
M aintaining the v ita m in -/! content of butter through w inter feeding conditions. .T. H. Hilto n”,
S. M . Ha u g e, and J . W . Wi l b u r (J. Dairy Sci., 1933,
1 6 , 355—361).—The vitamin-/! (1) content of butter responds rapidly to changes in the (I) of feeding-stuffs.
In winter feeding, lucerne and soya-bean hay main
tained the high summer level of (I) activity. Timothy hay was inferior in this respect. A. G. P.
Com m ercial casein. R elationship between lab
oratory tests and coating quality. E. 0 . W h i t t i e r , S . P. G o u l d , R. W . B e l l , M. B . S h a w , and G . W . Pi c k i n g (Ind. Eng. Chem., 1933, 2 5 , 904—908 ; cf. B .,
1932, 795, 1131).—Chemical and physical data arc given for 13 commercial specimens of casein (I) and for 5 specimens made by different methods from the same sample of milk. No correlation exists between the method of manufacture and either the paper-coating quality or tendency to foam (F). Neither F nor adhesive strength (A) is related to the % fat in (I).
“ Self-sour ” lactic-(I) gives smoother-surfaced coatings but has lower A than HC1-(I). The % ash is an index of A, but the % CaO is an index only when one type of (I) is being considered. Neither F nor the viscosity (r;) of clay-casein slips varies as the r, of solutions of (I).
E. C. S.
Fluorescence com parisons in the exam ination of food. J . Mu i r (Food, 1933, 3, 9—10).—New appar
atus for the study of fluorescence in ultra-violet light is described, and the necessity of const, electrical conditions and of comparison with fresh standard samples is emphasised. Results obtained with milk, cream, butter, and margarine are given. E. B. H.
Changes occurring during freezing and su b se
quent thaw ing of fruits and vegetables. M. A.
Jo s l y n and G. L. Ma r s h (Fruit Prod. J., 1933, 12, 330—332).—Treatment with S 0 2 necessary to preserve the colour of certain apples, apricots, and peaches after freezing and thawing has been studied. Peas, beans,
and asparagus blanched in steam for 1 min. retained their flavour during storage for 1 year. Changes in flavour due to changes other than oxidation occur in prolonged storage. The development of PhCHO flavour in peaches and cherries and off-flavours due to anaerobic respiration were especially noticeable.
Cir. Ab s.
Carbon dioxide storage. III. Influence of carbon dioxide on the oxygen uptake b y fruits and vegetables. IV. Influence of carbon dioxide on the acidity of plant tissu e. N. C. Th o r n t o n (Contr.
Boyce Thompson Inst., 1933, 5, 371—402, 403—418).—
III. Exposure to an atm . containing 20% 0 2 and >
10% C 02 induced changes in the rate of 0 2 intake by certain fruits and vegetables. The effect varied both in direction and intensity with the nature of the material and the [C 02].
IV. A decrease in the of the sap of various plant tissues resulted from treatm ent with C 02 in the presence of 0 2. Subsequent storage in air caused a return to normal conditions. The rates of change and of recovery varied with the nature of the tissue. The natural p n gradient in potato tubers (increasing from surface to centre) is reversed by C 02 treatm ent in the presence of 0 2. In the absence of 0 2 the treatm ent increases the
acidity of the sap. A. G. P.
T im e, tem perature, and hum idity relationships in the pasteurisation of dates. J . A. Cl a g u e and
C . R. Fe l l e r s (Arch. Mikrobiol., 1933, 4 , 419—426).—
Pasteurisation of packeted dates frees them from pathological and spoilage organisms. A. G. P.
R em oval of spray residue from canning peaches sprayed for peach-tw ig borer control. II. K.
Pl a n k (Calif. State Dept. Agric. Mo. Bull., 1933, 2 2 ,
113—130).—Peaches sprayed with As late in the season (up to 5 days before picking), when subjected to the customary (alkali) peeling and washing process prior to canning, in no case retained > traces of As. A. G. P.
Injury to pears caused b y paper liners im p reg nated w ith sodium silicate. D. H. R o s e and J. M.
Lu t z (J. Agric. R e s . , 1933, 47, 153—162).—A brown discoloration of packed russet pears is traced to the action of alkali derived from Na silicate used in preparing
lining papers. A. G. P.
Sterilisation of jam . R. S. Po t t e r (Food, 1933, 3, 25—26).—Comparisons are made of heating the metal lid and the air in the headspace in a jar of jam by means of steam a t 100° and hot air a t 140°. I t is concluded th at with jam filled a t 77—79° sterilisation for moulds a t 85° could be carried out commercially on a continuous
layout. E. B. H.
P roduction of a palatable artichoke syru p . I.
General procedure. F. A. Dy k i n s, E . C. Ki-e i d e r e r,
U. He u b a u m, V. R. Ha r d y, and D . T. En g l i s(Ind. Eng Chem., 1933, 2 5 , 937—940).—The artichokes are dried (a) for purposes of storage, (b) to enable an extract containing 35% of solids to be made. Inulin in the extract is hydrolysed to fructose by autoclaving with HC1 a t p u 4-2 for 20 min. under pressure (25 lb./sq. in.).
When neutralised (with Na2C03) <[ 0-8% of NaCl remains in the syrup. The syrup is conc. to 60% of
B r i t i s h C h e m ic a l A b s t r a c t s — B .
C l. X IX .—Fo o d s. 1033
solids, filtered, decolorised by 2—3 treatm ents with Carboraffin, and finally conc. to 80% of solids.
E. C. S.
Effect of lig h t on bottled juices. Apple and kraut juices. D. C . Ca r p e n t e r (Ind. Eng. Chem., 1933, 25, 932—934).—Apple (I) and kraut (II) juices are darkened by exposure to red light (R) and fade when exposed to blue light (B). Green light has least effect. B causes loss of flavour in (I) and (II), R undesirable changes in flavour in (II). No turbidity appears when (I) is exposed to light, but yellow, green- blue, and B cause turbidity in (II). E. C . S.
D eterm ination of chlorogenic acid in coffee.
H. Ju r a n y (Z. anal. Chem., 1933, 9 4 , 225—232).—The coffee is extracted with 80% EtOH, and fats and waxes are removed from the extract by addition of H 20 and solid paraffin. Pb chlorogenate is pptd. by adding Pb(OAc)2, filtered off, and decomposed in suspension by H 2S. The free chlorogonic acid so formed is determined (1) with 0 • 1 Af-NaOH (bromothymol-blue), (2) polar- imetrically. Raw coffee contains 7 • 6—9 • 1 % and roasted coffee 2— 4% of the acid. H. J . E.
P acking of ground coffee. J. W. Bl a c k (Food, 1933, 3, 39—40).—Carrasco’s remarks ( B ., 1933, 844) are criticised. Some results of the quantity and composition of gases given off by ground coffee are given, and a method of packing coffee in its own gas is
discussed. E. B. H.
Effect of ex c ess of calcium carbonate on d igest
ib ility of feeding-stuffs and on the calcium , phos
phorus, and nitrogen exchange. I. Po p p o v (Jahrb.
Univ. Sofia Agric. Fak., 1931—32, 10 , 225—252 ; Bied.
Zentr., 1933, A , 3, 417).—Daily administration to sheep of 20 g. CaC03 in conjunction with an oats-hay ration had no effect on digestibility. The Ca balance was changed from negative to strongly positive, and the P balance in the reverse direction. The N balance remained positive although there was increased elimin
ation of N by the kidneys. A. G. P.
C om position, d ig e stib ility , and com puted nutri
ent value of pasture herbage, afterm ath, and g ra ss at different sta g es of m atu rity up to late cutting for b ay. H. Is a a c h s e n et al. (Meld. Norges Landbruksh., 1932 ; Bied. Zentr., 1933, A, 3, 439).—
From early June to end of September the dry m atter
( I ) , fibre, and N-free extractives ( I I ) in herbage increased. The protein (III) content increased till early August and subsequently declined. Digestibility (D) declined after mid-July. The afterm ath had less ( I ) , ( I I ) , and ( I I I ) and lower D than pasture herbage.
A. G. P.
R ice by-products for cow s and fattening cattle.
G. Peroni (Giorn. Agricolt. Domenica, 1932, 4 2 , 12, 151 ; Bied. Zentr., 1933, A , 3 , 434).—Rice bran may be oven-dried to prevent rancidity. Broken rice tends to produce firmer fat. A. G. P.
Influence of acetic, lactic, and butyric acids on resorption of nutrients and on the calcium and phosphorus m etab olism of rum inants. W . Li e b- s c h e r (Z. Tierzucht., 1931, B , 23, 95—121 ; Bied.
Zentr., 1933, A , 3, 416—417).—Addition to sheep’s rations of small amounts of AcOH (I), lactic acid (II), or
P rC 02H (III) did not affect the digestibility of the total org. m atter, N-free extractives, or crude fibre, but im
proved th a t of crude fa t [except in the case of (III)] and decreased th a t of crude protein. Administration of a mix
ture (approx. 1 : 2) of (I) and (II) practically eliminated the ill effects of the individual acids. Small doses of (II) (0 • 7 g.) raised the N, Ca, and P balances ; larger amounts had no further effect. Highest N retention occurred w ith additions of (III). (I) reduced the N balance.
All acids favourably affected Ca metabolism. P m eta
bolism was improved by small amounts of all acids.
Larger proportions of (I) had an unfavourable action, which was corrected by admixture with (II). A. G. P.
P ig-fattening trials w ith fish m ea ls rich in sa lt and fats. H. Ko r e l l (Deuta. landw. Tierz., 1932, 7, 139 ; Bied. Zentr., 1933, A , 3 , 440— 441).—The fat of animals receiving fat-rich meals had a slightly higher
I val. than th a t of those given low-fat meals.
A. G. P.
“ Vitachalk ” as a m ineral su pplem ent [for p ig s]. H. Is a a c h s e n (Norsk. Landmanabl., 1932, 265; Bied. Zentr., 1933, A, 3, 423).—“ Vitachalk "
(Ca phosphate + irradiated yeast) had no greater an ti
rachitic val. for pigs than a simple mixture of ground
limestone and bone meal. A. G. P.
Action of vitam in - and lim e-con tain in g prepar
ations, esp ecially of “ V itachalk.” F . Fr e u d e n b e r g
(Tierartzl Runds., 1932, 38, 173 ; Bied. Zentr., 1933, A, 3, 424).—Administration of CaC03 or Ca phosphate alone had no influence on metabolism, live-wt. increase, or bone strength, unless supplemented w ith “ Vita
chalk ” or cod-liver oil. A. G. P.
B iological and chem ical investigation on Germ an a rm y bread, w hole rye bread, and w h ite bread to determ ine their biological value w ith rats.
E. Re m y and W. Sc h r e i b e r (Arch. Ilyg., 1933, 1 1 0 ,
164— 189).—An exclusive diet of white bread or German army bread and H ,0 is not adequate for growing rats, but whole rye bread forms a satisfactory diet.
Nu t r. Ab s.
D igestion trials w ith poultry. II. En g i.e r (Bied.
Zentr. [Tierernahrung], 1933, B , 5, 329—371).—The digestion coeffs. of the org. m atter, protein, crude fibre, and N-free extractives of a no. of feeding-stuils were lower and th a t of fat was somewhat higher than the corresponding vals. for cattle, horses, and pigs.
A. G. P.
Edible fats in ultra-violet lig h t. O il from seed s of G a n a u M o tle y a n a .—See X II. M oisture deter
m in ation s, u sin g C „ H 2C 14.—See XVI. Air condition
in g .—See X X III.
Pa t e n t s.
W heat flour diluent. R. M. Bo h n (U.S.P. 1,900,094, 7.3.33. Appl., 14.5.28).—W heat flour of interm ediate protein concn. is diluted for use in pies, cakes, biscuits, etc. with a mixture of gelatinised rice or maize starch, untreated maize starch, dextrin, and glucose. The diluent increases the H 20 absorption of the flour and improves the flavour of the baked goods. E. B . H.
Preparation of soya-bean protein-containing m aterial for m anufacture of an adhesive. L . W.
Ei l e r t s e n, C. N. Co n e, G. Da v i d s o n, I . F . La u c k s,
B r i t i s h C h e m ic a l A b s t r a c t s — B .
1034 Cl. X X .— Me d i c i n a l Su b s t a n c e s; Es s e n t i a l Oi l s.
and H. P. Ba n k s, Assrs. to I. F. La u c k s, In c. (U.S.P.
1 ,9 0 3 ,1 7 2 , 2 8 .3 .3 3 . Appl., 1 4 .6 .2 6 ) .—Soya-bean flour prepared from “ English-style ” cake is heated under specified carefully controlled conditions before mixing
into adhesive pastes. E. B . H.
Food product [cake]. C. N. Fr e y, Assr. to St a n d a r d Br a n d s, In c. (U.S.P. 1 ,8 9 7 ,2 5 1 , 1 4 .2 .3 3 . Appl.,
5 .3 .2 6 ) .—Flours for use in cake-making may be reduced in strength by overbleaching with Cl2 to p a 5 - 2—5 - 3 .
The pa of the other ingredients should be controlled so as to give a final product of p n 6 - 8—7 - 0 . E. B . H .
Production of concentrated m ilk products.
Ha n s e a t i s c h e Mu h l e n w e r k e A.-G. (B.P. 398,329, 5.8.32. Ger., 12.1.32).—Lecithin is incorporated when concentrating milk products, to give a min. of 0 -1% in the finished product. The emulsifying capacity and resistance to oxidation of the milk product are thereby
improved. E. B. H.
C onversion of m ilk and cream into butter.
P. Fe r e m u t s c h (B.P. 398,666,31.10.32. Switz., 2.11.31).
—B utter is prepared by churning milk or cream in an atm . of C 02 under pressure. Suitable apparatus is
claimed. E. B. H.
Sw eetened and flavoured d essert m ade w ith rennin. K. J. Mo n r a d (U.S.P. 1,902,415, 21.3.33.
Appl., 21.7.31).—In the prep, of a dry, flavoured powder for making junket, Ca glycerophosphate is used to decrease the time for coagulation and a gum for fixing volatile flavouring materials. E. B. II.
M anufacture of preserved e g g . H . He u s e r (U.S.P.
1,900,444, 7.3.33. Appl., 27.3.29).—An egg syrup with good whipping properties is prepared by adding 50% of sugar to a liquid egg product the H 20 content of which has been adjusted to 64%. Air in the emulsion is removed by evacuation or by centrifuging, and the product packed in a sealed container together with a non-toxic reducing agent (e.g., N aH 2P 0 2). E. B. II.
T reatm ent of fruit for m ark et. R . D . 0 . McDi l l,
Assr. to Fo o d Ma c h i n e r y Co r p. (U.S.P. 1,900,295, 7.3.33. Appl., 26.10.29).—The fruits are washed in a detergent solution and placed in a bath containing an aq. solution of a mould-retarding agent (Na2B40 7) and a solution of wax in a solvent immiscible with and heavier than I I 20 (e.g., CC14) ; the solutions are agitated together and the fruits brushed while in the bath and
after removal therefrom. E. B. II.
Preparation of fresh fruit for m arket. E. M.
Br o g d e nand 51. L. Tr o w b r i d g e, Assrs. to Br o g d e x Co.
(U.S.P. [a] 1,899,606 and [b] 1,903,283, [a] 28.2.33, [nj 4.4.23. Appl., [a] 2.3.25, [b] 23.11.28).—(a) Dry (i.e., not damp) fruits are washed and/or scrubbed in warm a solution of Na2B40 7 and soda ash (43—49° for 5—15 min., 2—12 oz. per gal. of each) ; the fruit is then rinsed and surface-dried, excess chemicals are dusted of! the skin, and a film of wax may be applied, (b) Washed fruit is soaked for a few min. in a solution of Na2B40 7 and casein (or other colloid) or soap a t 38— 49°, dried', and passed through a mist of atomised molten paraffin wax, and the surface then well rubbed. The fruit is thus rendered immune from mould and will not shrink during
storage. E. B. H.
D ehydration of vegetab les and the like. W. H.
Bo z a b t h, Assr. to Os b o r n Pr o d u c t s, Inc. ( U .S .P .
1,900,974, 14.3.33. Appl., 11.5.28).—The goods are
1,900,974, 14.3.33. Appl., 11.5.28).—The goods are