NUTRITION INVESTIGATIONS. 33 



ceded that the respiration calorimeter, devised and perfected in con- 

 nection with the nutrition investigations of the Office of Experiment 

 Stations, adequately meets the requirements of the case and that the 

 perfecting of the respiration calorimeter represents a great advance 

 in experimental methods of importance in studying agricultural and 

 other problems. 



The respiration calorimeter, which has been installed in improved 

 form at the Department of Agriculture, has been carefully tested 

 and found fully satisfactory. During the year some accessory appa- 

 ratus was installed which is of decided value since it very materially 

 lessens the effect of external temperature upon the calorimeter, a 

 matter of importance in connection with its use in warm climates and 

 in localities subject to varying temperatures. 



The problems studied with this apparatus during the last year 

 have to do particularly with the relative ease of digestion of cheese 

 and of meat as parts of a simple mixed diet. The results as yet ob- 

 tained do not show that significant differences exist when the quan- 

 tites eaten are comparable with those observed in the usual diet. This 

 work was undertaken to round out investigations carried on in coop- 

 eration with the Bureau of Animal Industry on the relative nutritive 

 value of cheese made and cured in different ways and of cheese of 

 different sorts. From these experiments it has already been learned 

 that cheese is digested very thoroughly by the average individual 

 and that it is not a common cause of physiological disturbance as is 

 often claimed. As a whole the work has demonstrated the high 

 nutritive value of cheese and the possibility of its use in quantity in 

 the diet as a source of both protein and fat. 



Many tests have also been made of preparing cheese and meat for 

 the table, to supplement the more technical work referred to above, 

 and that which has been undertaken earlier with respect to the rela- 

 tive nutritive value and digestibility of different kinds and cuts of 

 meat cooked in various ways. The results of the technical and prac- 

 tical studies with meat were embodied in a Farmers' Bulletin on the 

 economical use of meat in the home, and the preparation of a similar 

 bulletin dealing with the use of cheese as an economical and nutritious 

 part of the diet was undertaken. 



It is also proposed to studv the relative value as sources of energy 

 in the body of beef fat, vegetable oils of different kinds, butter, lard, 

 and other edible or culinary fats, since experimental data on this 

 subject are much needed in considering questions which are at the 

 present time of special interest to the Department of Agi'iculture. 

 It is also expected that some special studies of the nutritive value of 

 honey will be undertaken, for which a demand has arisen. 



The economical use of cereals, fruits, nuts, and vegetables, and 

 products made from them can be studied by methods now available, 



91866°— 11 3 



