ADVANCES IN FOOD RESEARCH VOLUME I This Page Intentionally Left Blank ADVANCES IN FOOD RESEARCH VOLUME I Edited by E. M. MRAK GEORGEF. STEWART Iowa State College, Ames, Iowa University of California, Berkeley, California Editorial Board E. C. BATE-SKITH R. M. CONRAD W.H. COOK W. F. G E D D ~ M. A. JOBLYN A. J. GIJYVEB S. LEPKOVBKY B. E. PROCXOR 0. B. WILLIAMS P. F. SHARP W. M. URBAIN 1948 ACADEMIC PRESS INC., PUBLISHERS NEW YORK, N. Y. Copyright 1948,by ACADEMIC PR;ESS INC. 125 EAST 2 3 STREET ~ ~ NEW YORK 10, N. 9. PRINTED IN THE UNITED STATES OF AMEBICA CONTRIBUTOR0 TO VOLUME 1 GEORGE L. BAKER,University of Delaware Agricultural Experiment Station, Newark, Delaware. E. C. BATE-SMITH, Low Temperature Research Station, University o j Cambridge and Department of Scientific and Industrial Research, Cambridge, England. KENNETH C. BEESON,U. S. Plant, Soil and Nutrition Laboratory, Zthaca, New York. L. E. CLIFCORN, Research Department, Continental Can Co., Chicago, Illinois. HARRYL. FEVOLD, Quartermaster Food and Container Znstitute for the Armed Forces, Chicago, Illinois. SAMUEL LEPKOVBKY, University of California, Berkeley, Calijmia. HOWARD D. LIGHTBODY, Quartermaster Food and Container Znstitute for the Armed Force's, Chicago, Illinois. BELLELOWE,Zowa State College, Ames, Zowa. A. FRANKR o ~ BCornell , University, Zthuca, New York. G. FREDSOMERB, U. S. Plant, soil and Nutrition Laboratory, Zthaca, New York. EARLR. STADTMAN, University of Calijornia, Berkeley, Calijornia. ORVILLEWYBS,University of Texas, Austin, Texas. This Page Intentionally Left Blank Foreword Food research has been accelerating and expanding at a very rapid rate during the past few years. This has been accompanied by a realization of the importance of, and the necessity for, undertaking the work at a fundamental as well as a t an applied level. Research workers trained in the basic sciences are entering the field, and empirical methods of investigation are rapidly being replaced by those baaed on the scientific method. As a result of this trend toward specialization, new professional groups, new societies, and technical publications are continuaIly making their appearance and workers in the various phases of food research are gradually losing contact with one another. At the present time, research relating to foods and human nutrition is being carried on in agricultural experiment stations, federal laboratories, endowed colleges and universities, industrial laboratories, research institutes, and others. The results of original investigations appear in such varied publications as the Industrial and Engineering Chemistry, Food Research, Journal of Nutrition, Journal of Bacteriology, Chemistry and Industy, Journal of Experimental Psychology, Journal of Dairy Science, British Food Journal and Hygienic Review, Journal of Dairy Research, Bulletins of the U.S . Department of Agriculture and of Experiment Stations, etc. It is obviously impossible for any one person to keep informed in more than a very restricted area of food research. The present state of affairs emphasizes the need for the coordination and integration of food research to promote an orderly and systematic development of scientific knowledge in this important fieId. Advances i n Food Research is offered as a partial answer to fulfill this need. Its raison d’btre is to provide a medium in which every phase of food research may be exhaustively and critically reviewed on a continuing basis. The editors will endeavor to achieve a.nd maintain in Advances i n Food Research a, high level of scientific competence. Contributions will be sought which are exhaustive, critical, integrating, and of fundamental importance to the development of food research as a whole. The cooperation