Eng. Patent (1898) 2,400 (Brauer). Fr. Patent (1909) 398,598 (Lehmann), _J.S.C.I._, 1909, 897. U.S. Patent (1912) 1,047,165 (American Glue Co.). SECTION VIII.--USES OF GELATINE AND GLUE Gelatine and glue have both been put to an immense variety of uses, and the list is constantly extending. Indeed, no one who considers the following account of their applications can doubt that gelatine and glue have become a necessary part of our civilization. Gelatine for edible purposes certainly forms a very considerable part of the total used, and great pains are now taken to obtain a pure product. Thus, a gelatine with more than 1.4 parts per million of arsenic, or more than 30 parts per million of copper, is not considered good enough for "pure food." The food value of gelatine, compared with other proteids, is exceedingly low; its use in this connection has no connection with the "calories" of heat energy it will yield. It is used almost entirely because of its property of forming a gel. Table jellies form, of course, one popular use of gelatin, but the manufacture of sweets makes also a great demand upon the gelatine trade. Culinary operations often require a little gelatine, especially is it used in pies and soups. An extension of the same idea is found in its employment for many manufactured foods, _e.g._ tinned meats, meat extracts, and the concentrated foods. The use of gelatine in connection with the first of these received a big impetus during the war period. In gelatine for any of these purposes, the presence of excess of sulphurous acid is objectionable, as its taste is easily noticed.