196 DEPARTMENTAL EEPORTS. 



are to be fed in a sj'stematic mauiier in itself constitutes an important 

 reason for the makinu' of such investigations. 



In Tennessee, l*)-of. V. E. Wait, of the University of Tennessee, 

 Knoxville, has continued his experiments on the effect of muscular 

 work upon digestibility and upon tlie metabolism of nitrogen. The 

 general jjlan of the experiments was quite similar to that followed the 

 two preceding years. During the past year the effect of a moderate 

 amount of muscular work upon a diet somewhat smaller than normal 

 was studied. Nine metabolism experiments were made, including 

 27 digestion experiments and covering a period of 108 experimental 

 daySjAvith preliminary rest and work periods. In connection with 

 these exijeriments, 150 analyses of food and excretor}^ j^roducts and 

 7 analyses of composite samples were made. 



In Maine, Director C. D. Woods, of the agricultural experiment 

 station of the University of Maine, Orono, has conducted investiga- 

 tions on the nutritive value and digestibility of wheat prepared 

 in different forms, in cooperation with Prof. Harry Snj^der, of the 

 University of Minnesota. During the past j-ear Professor \Yoods has 

 given much attention to studies of methods of conducting digestion 

 experiments with man. The number of such digestion experiments 

 made Avith men is still not very large. Already, however, it has been 

 shown that the methods ordinarily pursued in such experiments are 

 not thoroughly satisfactor3^ The intricacy of the work involved in 

 sucli experiments makes it a very difficult task to devise a system of 

 experimenting which will thoroughly cover the necessities of the case. 

 Professor Woods's investigations have already brought out a number 

 of interesting facts tending to modify the conclusions based on pre- 

 vious experiments. The imiiortance of this subject will justify a 

 large amount of effort to solve the difficulties hitherto encountered in 

 suc-li investigations, and therefore Professor Woods will continue work 

 in this line during the coming year. 



In ^Minnesota, Prof. Harry Snyder, of the agricultural experiment 

 station of the University of Minnesota, Minneapolis, has continued 

 investigations on the nutritive value and digestibilit}^ of wheat 

 and other cereals, in cooperation with Professor Woods, as stated 

 above. In these investigations by Professors Woods and Snyder, the 

 fine wheat flour, entire w^heat flour, and Graham flour were all pre- 

 pared from the same lot of carefully selected wheat. Professor Snyder, 

 in connection with these investigations, conducted 13 metabolism 

 and digestion experiments with men on the digestibility of full and 

 half rations of bread and milk and oatmeal and milk; '•] metabolism 

 and digestion experiments with men, studying the influence of the 

 addition of wheat starch on the digestibility of bread; -i experiments 

 in bread making, showing the influence of the sterilization of flour 

 upon bread products; o bread-making experiments, showing the influ- 

 ence of the addition and removal of wheat starch from flour upon the 

 bread product; 2 experiments showing the effect of warm and cold 

 flour in bread making upon the qualit}' of the bread; 3 experiments 

 showing the influence of mixing flours upon the quality of bread, 

 using flours with varying gliadin-glutenin ratios. In connection with 

 these experiments, about 75 analj^ses of bread, feces, and urine were 

 made. 



In New Jersey, Mr. L. A. Voorhees, of the New Jersey Agricultural 

 Experiment Station, New Brunswick, has investigated the losses which 

 occur during the baking of bread, thus continuing the work previously 

 reported from that station. 



