20 kp:pokt of office of experiment stations. 



school. The results of llu'so studios Avill prove of special value, as 

 they have been made with residents of the Tropics, a class of j)eople 

 not previously studied in the Department investigations. Further- 

 more, some of the food materials used have not been included in pre- 

 vious Avork of this nature. 



The investi«rations with meat at the University of Illinois, in 

 charge of Prof. H. S. (Jrindley, have been conducted under very 

 favorable conditions. The university has furnished tlie use of an 

 especially well equipped laboratory and, in addition, contributed a 

 considerable sum toward the nutrition investigations. The meat 

 used in the investigations was contributed free of cost by the Illinois 

 Experiment Station, and the animals from which the material was 

 taken were bred, grown, and fattened under known conditions. The 

 dei)artment of household science of the university has also rendered 

 valuable assistance in the investigations. Beef, veal, mutton, and 

 })ork were the meats studied. 



During the past year 45 cooking experiments have been com- 

 pleted, in which the inner temperature, flavors, losses, and other 

 changes resulting from the boiling, roasting, frying, and broiling of 

 different meats were determined, with special reference to the effect 

 of these factors upon the digestibility and nutritive value of meat. 

 In addition to the cooking experiments, 12 experiments were car- 

 ried on to determine the relative toughness and tenderness of raw 

 and cooked meats by means of a special machine which Professor 

 Grindley has recently perfected. 



Prof. C. D. Woods, at the University of Maine, has made 30 di- 

 gestion experiments wnth cereal breakfast foods, the investigations 

 being intended to form a part of the general investigation of the food 

 value and relative importance of cereal foods of different kinds car- 

 ried on at the universities of Maine and Minnesota. Professor Woods 

 has been studying in particular the breakfast foods made from oats, 

 wheat, and corn, and has also made studies of the metabolic products 

 of feces, with a view of securing information regarding the effect of 

 different methods of manufacture on the nutritive value of cereal 

 breakfast foods, the relative amount of nutrients supplied by differ- 

 ent sorts for a given sum, and the food value of the class of goods as 

 comjjared with bread. 



In cooperation with the Baltimore board of charities a series of 

 dietary studies was conducted in the spring of 1905 at Bayview Asy- 

 lum, Baltimore, Md., by H. A. Pratt, of the Middletowm office, and 

 Dr. C. F. Langworthy, of this Office, and the results have been pre- 

 })ared for publication. The greater number of the persons included 

 in the study were aged men and w^omen. Hitherto data have been 

 lacking regarding the amounts eaten under such circumstances, and 

 the results are of great value. Much information has been obtained 



