Abstract
PARIS. Academy ol Sciences, September 24.—M. Camille Jordan in the chair.—G. Sizes: Practical modifications of the “law of resonance of sonorous bodies” and correction to the note on Chinese gongs.—M. Travers: A new separation of tin and tungsten in wolframs containing tin. The mineral is fused with sodium sulphite, the aqueous solution slightly acidified, and the impure stannous sulphide, which is free from tungsten, filtered off. The tungsten is determined in a separate sample, opening up with sodium sulphite fusion as before.—M. Baudoiiin: A new disease of Clupea spratta, caused by a parasitic Copepod, Lernoeenicus sardinae.—P. Wintrebert; The gastrula of Scyllium canicula.—L. Lapicque: The separation of bran and the food yield of wheat. The calorific value, and hence the food value, of bread increase with the amount of bran extracted in the process of milling, so that white bread is more nutritious than wholemeal bread. It is pointed out, however, that, taking into account the percentage of white flour obtained for a given weight of wheat, a higher nutritive value is obtained with a wholemeal bread, since white flour rejects about 28 per cent, of the wheat. The 85 per cent, extraction now practised in France appears to be beneficial.—G. A. Le Roy: The use of glucosates of lime in bread-making. Glucosates of lime may be employed with advantage from the points of view of taste and keeping power in the place of lime-water, for improving bread made from flour containing a high proportion of bran, such as the 85 per cent, extraction in current use.
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Societies and Academies . Nature 100, 120 (1917). https://doi.org/10.1038/100120a0
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DOI: https://doi.org/10.1038/100120a0