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Fresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of [6]-,[8]-, and [lo]-gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste-and-senbei decreased (p 2 0.05) ginger01 levels, but blanching and freeze-drvine: had no effect. Gingerols in all uroducts degraded gyadually with Gorage. Ginger powder lhad a lower'degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (=2TC).

A study of all serious childhood immersion accidents (both drowned and near-drowned cases) is reported from Hawaii. This is a total population-based survey of 140 consecutive cases (0-15 years) occurring during the five-year period 1973-1977. Age-specific, sex-specific, and osmolality-specific (salt versus fresh water) data are presented both for survivors and fatalities. The overall annual drowning rate of 3.1 per 100,000 children at risk is low, for a water-oriented society. The survival rate following loss of consciousness in the water is 73 per cent. There is no evidence from this study that osmolality affected the probability of survival. The rank order of Drowning statistics, specific for sex, age and differing water osmolalities, are essential for the interpretation of epidemiological secular trends; for the planning and subsequent interpretation of preventive programs; and for the interpretation of differing intensive care and management regimens. There are a number of excellent studies of childhood drowning fatalities,'-3 but in view of the possible implications of neurological damage in survivors4' 5 it is obvious that more detailed knowledge of this problem is required. Survival rates which are age-, sex-and osmolality-specific can only be obtained from total population studies of all seri-

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