NUTRITION INVESTIGATIOlSrS. 31 



it was found that the cheese was uiiil'unuly very well assimilated, and 

 no constipation or other physiological disturbances were observed. 

 In general the investigations have shown that cheese can be consumed 

 in liberal amounts hj healthy individuals Avith no disturbance, and 

 that this food material, Avhich is reasonable in price, may be used to 

 supply a large proportion of the protein of the diet when desirable. 

 The experiments with the respiration calorimeter indicate that the 

 energy of cheese is readily available for work, and that cheese does 

 not differ materially from other common food materials as regards 

 ease of digestion. 



A technical bulletin was jDrepared for publication describing im- 

 provements which have been recently made in the respiration calorim- 

 eter, particularly devices for the direct determination of oxygen. 

 It also includes a report of the results of eleven experiments on the 

 metabolism of matter and energy. 



Dr. Ednnnul C. Shorey, at the Hawaii Agricultural Experiment 

 Station, has continued his studies of the nutritive value of native 

 food products and his dietary studies wdth natives and other residents 

 of Hawaii. Data on the subject of tropical dietetics is limited, and 

 Doctor Shorey's investigations are regarded as an important con- 

 tribution to the subject. 



The investigations- in charge of Prof. H. S. Grindley, at the Uni- 

 versity of Illinois, have, as heretofore, had to do with the changes 

 brought about by cooking in the nutritive value, flavor, color, and 

 texture of meat. This work has necessitated a study of the meat 

 extractives and other constituents of raw and cooked meat, and of the 

 bodies which produce the characteristic flavor of cooked meat. The 

 investigations have been conducted under very favorable conditions. 

 The university has supplied an especially well-equipped laboratory 

 for the work, and in addition has contributed in other Avays. The 

 meat used has been supplied free of cost by the Illinois Experiment 

 Station from animals bred, groAvn, and fattened under known con- 

 ditions. The department of household science of the university has 

 also rendered valuable assistance. During the past year thirty-five 

 cooking experiments have been made. In general the investigations 

 have shoAvn that it is possible to so control conditions that meat may 

 be uniformly roasted to any desirable degree, from very rare to ver}^ 

 well done, and the methods can be readil}' followed in the household. 

 The flavor of roasted meat is largely due to the browning of the 

 meat extractives. The inevitable loss sustained when meat is roasted 

 is due largely to the evaporation of Avater and the removal of fat 

 Avhich melts and runs out into the pan. 



Special attention has also been given to formulating the results 

 Avhich have been obtained in the meat investigations so that they may 



