- Email: [email protected]
The digestibility of chicken skin
I30
U . S . BUREAU OF CHEMISTRY NOTES.
[J.F.I.
ished flours prevails in the different mills, and that there is a wide range in the offal content among flours of apparently the same commercial grades produced in these mills. It would seem that all mills do not composite their finished flours in the same manner. The effect on the offal content of the addition of various mill stocks may be: determinecl by a microscopical examination of the constituent streams entering into the composition of a flour. THE
DIGESTIBILITY
OF CHICKEN
SKIN."
B y E d w a r d .F. K o h m a n and H. A. Shonle.
[ABSTRACT.]
T w o metabolism experiments were conducted to determine the digestibility of chicken skin. Part of the fat was removed by extracting the skin with water, so that the skin, which was prepared for the experiment by being rolled into balls and fried, had a fat content of 26. 3 per cent. and a nitrogen content of 3.03 per cent. This chicken skin was substituted for eggs, meat and milk in the ordinary diet of two subjects. The results showed that there was as good utilization of the nitrogen when from 65. I to 67. 5 per cent. of the nitrogen of the diet was supplied by chicken skin as when the same percentage of nitrogen was supplied by meat, eggs and milk. PICKLE
INVESTIGATIONS
DURING
xgx9. 4
By Edwin LeFevre.
[ABSTRACT.]
THE following results were obtained during the pickle investigations conducted by the Bureau during I 9 1 9 : I. Acid production is decidedly increased by the addition of I per cent. of corn sugar or molasses to the brine, corn sugar giving the best results. In the many cases where the sugar content of cucumbers is too low, the addition of sugar to the brine effects a stronger fermentation and better acid production. 2. Cucumbers fermented in a brine to which calcium carbonate and calcium sulphate, in amounts not exceeding those "Published in J. Biol. Chem., 4~, 192o, 469-472. *Published in the Canner, 5o, I92O, pt. ii, 230-232.
U . S . BUREAU OF CHEMISTRY NOTES.
[J.F.I.
ished flours prevails in the different mills, and that there is a wide range in the offal content among flours of apparently the same commercial grades produced in these mills. It would seem that all mills do not composite their finished flours in the same manner. The effect on the offal content of the addition of various mill stocks may be: determinecl by a microscopical examination of the constituent streams entering into the composition of a flour. THE
DIGESTIBILITY
OF CHICKEN
SKIN."
B y E d w a r d .F. K o h m a n and H. A. Shonle.
[ABSTRACT.]
T w o metabolism experiments were conducted to determine the digestibility of chicken skin. Part of the fat was removed by extracting the skin with water, so that the skin, which was prepared for the experiment by being rolled into balls and fried, had a fat content of 26. 3 per cent. and a nitrogen content of 3.03 per cent. This chicken skin was substituted for eggs, meat and milk in the ordinary diet of two subjects. The results showed that there was as good utilization of the nitrogen when from 65. I to 67. 5 per cent. of the nitrogen of the diet was supplied by chicken skin as when the same percentage of nitrogen was supplied by meat, eggs and milk. PICKLE
INVESTIGATIONS
DURING
xgx9. 4
By Edwin LeFevre.
[ABSTRACT.]
THE following results were obtained during the pickle investigations conducted by the Bureau during I 9 1 9 : I. Acid production is decidedly increased by the addition of I per cent. of corn sugar or molasses to the brine, corn sugar giving the best results. In the many cases where the sugar content of cucumbers is too low, the addition of sugar to the brine effects a stronger fermentation and better acid production. 2. Cucumbers fermented in a brine to which calcium carbonate and calcium sulphate, in amounts not exceeding those "Published in J. Biol. Chem., 4~, 192o, 469-472. *Published in the Canner, 5o, I92O, pt. ii, 230-232.