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Safety glass specifications
624
CURRENT
TOPICS.
[J. F. I.
New Standards for Molasses and Egg Products.-(U. S. Dept. of Agric.) The advisability of adopting new definitions and standards for molasses and for several egg products was considered by the U. S. Food Standards Committee at its April meeting held in Washington recently, according to W. S. Frisbie, Chairman. The Committee invites criticisms and suggestions on the proposals from food officials, consumers, and the trade. Communications should be addressed to the Food Standards Committee, Federal Food and Drug Administration, Washington, D. C. The proposed definitions are: New Orleans Molasses, Table Molasses, is the product which remains after separating sugar from the clarified and concentrated juice of sugarcane. It contains not more than 25 per cent. of water, not more than 6.5 per cent. of ash, and not less than 62 per cent. of total sugars (sucrose plus reducing sugars ‘). Cooking Molasses is the product which remains after separating sugar from the clarified and concentrated juice of sugarcane. It contains not more than 25 per cent. of water and not less than 58 pe; cent. of total sugars (sucrose plus reducing sugars I). I&&d Whole Eggs, Mixed Eggs, is the product obtained by separating the edible portion of eggs from the shells. It is commonly a uniform mixture of the white and yolk. Frozen Egg is the solid product obtained by quickly and completely ‘freezing liquid whole eggs. Dried Egg is the product obtained by evaporating the water from liquid whole egg. It contains not more than 7 per cent. of moisture. Egg Yolk is the product obtained by separating the whites from the yolks in the commercial process of egg-breaking. It contains not more than 12 per cent. by weight of adhering white. Frozen Egg Yolk is the solid product obtained by quickly and completely freezing egg yolk. Dried Egg Yolk is the product obtained by evaporating the water from egg yolk. It contains not more than 5 per cent. of moisture. R. Safety Glass Specifications.-(American Standards Association.) The establishment of national standard specifications and methods of test for non-shatterable and other types of safety glass will shortly be undertaken under the auspices of the American Standards Association, it was announced today (Tuesday) by Dr. P. G. Agnew, secretary of the Association. The project, which will cover safety glass for automobiles, air1 Reducing sugars calculated
as invert sugar.
May, 1933.1
CUI~RENT TOPICS.
6x5
craft, and ships, and also bullet-proof glass and glass for industrial goggles, follows a request made by the National Bureau of Casualty and Surety Underwriters for standards which would give greater assurance that protective glasses intended chiefly to prevent unnecessary injuries and loss of life in collisions would function properly in use and not fail in crucial tests. The actual preparation of the standard specifications and methods of test will be in the hands of a technical committee including representatives of the automobile, aircraft, and other industries, the glass manufacturers, safety organizations, insurance companies, and public regulatory bodies. The Commonwealth of Massachusetts has already adopted specifications to which all laminated glass installed in motor vehicles With the prospect of registered in Massachusetts must conform. specifications being legally adopted by other states, the need for a national standard will become more and more pressing to prevent costly conflicting requirements in the various states. R. S. Dept. of Agric. Clip New Mold High in Fat Content.-(U. Sheet No. 772.) A mold which contains from 20 to 43 per cent. fat has been discovered by chemists of the U. S. Department of Agriculture. The composition of the fat is unknown; but if it has properties which ordinary fats do not have, it may have specialized uses. The discovery was made in a routine study of molds by Department chemists. A certain percentage of fat in a mold is not uncommon, they say, but such a high percentage as was found in this particular mold, known as Penidium javanicum, is unusual. The results were reported by G. E. Ward and L. B. Lockwood, of the Bureau of Chemistry and Soils, at the recent meeting of the American Chemical Society. In their study the chemists surveyed approximately 75 molds and found 9 which contained more than 15 per cent. of fatty material. The mold producing the high percentage of fat was grown upon glucose. This mold grows larger and more rapidly than most of those studied. Important results of other mold studies by the Department have been the development of methods of producing citric and gluconic acids. R. Rise of Streams Can be Predicted.-(U. Sheet No. 772.) The rise of the principal
S. Dept. of Agric. Clip flood-making streams of
CURRENT
TOPICS.
[J. F. I.
New Standards for Molasses and Egg Products.-(U. S. Dept. of Agric.) The advisability of adopting new definitions and standards for molasses and for several egg products was considered by the U. S. Food Standards Committee at its April meeting held in Washington recently, according to W. S. Frisbie, Chairman. The Committee invites criticisms and suggestions on the proposals from food officials, consumers, and the trade. Communications should be addressed to the Food Standards Committee, Federal Food and Drug Administration, Washington, D. C. The proposed definitions are: New Orleans Molasses, Table Molasses, is the product which remains after separating sugar from the clarified and concentrated juice of sugarcane. It contains not more than 25 per cent. of water, not more than 6.5 per cent. of ash, and not less than 62 per cent. of total sugars (sucrose plus reducing sugars ‘). Cooking Molasses is the product which remains after separating sugar from the clarified and concentrated juice of sugarcane. It contains not more than 25 per cent. of water and not less than 58 pe; cent. of total sugars (sucrose plus reducing sugars I). I&&d Whole Eggs, Mixed Eggs, is the product obtained by separating the edible portion of eggs from the shells. It is commonly a uniform mixture of the white and yolk. Frozen Egg is the solid product obtained by quickly and completely ‘freezing liquid whole eggs. Dried Egg is the product obtained by evaporating the water from liquid whole egg. It contains not more than 7 per cent. of moisture. Egg Yolk is the product obtained by separating the whites from the yolks in the commercial process of egg-breaking. It contains not more than 12 per cent. by weight of adhering white. Frozen Egg Yolk is the solid product obtained by quickly and completely freezing egg yolk. Dried Egg Yolk is the product obtained by evaporating the water from egg yolk. It contains not more than 5 per cent. of moisture. R. Safety Glass Specifications.-(American Standards Association.) The establishment of national standard specifications and methods of test for non-shatterable and other types of safety glass will shortly be undertaken under the auspices of the American Standards Association, it was announced today (Tuesday) by Dr. P. G. Agnew, secretary of the Association. The project, which will cover safety glass for automobiles, air1 Reducing sugars calculated
as invert sugar.
May, 1933.1
CUI~RENT TOPICS.
6x5
craft, and ships, and also bullet-proof glass and glass for industrial goggles, follows a request made by the National Bureau of Casualty and Surety Underwriters for standards which would give greater assurance that protective glasses intended chiefly to prevent unnecessary injuries and loss of life in collisions would function properly in use and not fail in crucial tests. The actual preparation of the standard specifications and methods of test will be in the hands of a technical committee including representatives of the automobile, aircraft, and other industries, the glass manufacturers, safety organizations, insurance companies, and public regulatory bodies. The Commonwealth of Massachusetts has already adopted specifications to which all laminated glass installed in motor vehicles With the prospect of registered in Massachusetts must conform. specifications being legally adopted by other states, the need for a national standard will become more and more pressing to prevent costly conflicting requirements in the various states. R. S. Dept. of Agric. Clip New Mold High in Fat Content.-(U. Sheet No. 772.) A mold which contains from 20 to 43 per cent. fat has been discovered by chemists of the U. S. Department of Agriculture. The composition of the fat is unknown; but if it has properties which ordinary fats do not have, it may have specialized uses. The discovery was made in a routine study of molds by Department chemists. A certain percentage of fat in a mold is not uncommon, they say, but such a high percentage as was found in this particular mold, known as Penidium javanicum, is unusual. The results were reported by G. E. Ward and L. B. Lockwood, of the Bureau of Chemistry and Soils, at the recent meeting of the American Chemical Society. In their study the chemists surveyed approximately 75 molds and found 9 which contained more than 15 per cent. of fatty material. The mold producing the high percentage of fat was grown upon glucose. This mold grows larger and more rapidly than most of those studied. Important results of other mold studies by the Department have been the development of methods of producing citric and gluconic acids. R. Rise of Streams Can be Predicted.-(U. Sheet No. 772.) The rise of the principal
S. Dept. of Agric. Clip flood-making streams of