INVESTIGATIONS IN HUMAN NUTRITION. 373 



Forbes," of the Ohio Experiment Station, has pubHshed two 

 bulletins which have to do with ash constituents and their importance 

 in the diet, namely, "The Mineral Elements in Animal Nutrition," 

 and "The Balance Between Inorganic Acids and Bases in Animal 

 Nutrition." These publications discuss the data from the stand- 

 point of human nutrition as well as animal feeding. 



Cook'' of the Bureau of Chemistry has also studied the metabolism 

 of organic and inorganic phosphorus, and the work of Goodall and 

 Joslin*^ on ash-free diet is of interest and value in this connection. 



The study of the respiration of apples and the relation to keeping 

 quality reported by F. W. Morse ^ of the New Hampshire Station 

 may be mentioned as an example of experiment station work under- 

 taken for a specific purpose, which is of interest also to students of 

 nutrition. Other instances might be cited of similar work, notably 

 studies of cereals, potatoes, and other crops, in relation to quality. 



Though primarily undertaken from the standpoint of animal nutri- 

 tion, Chamberlain's ^ work at the Bureau of Chemistry on the feeding 

 value of cereals furnishes data regarding composition of cereal grains, 

 which is also interesting from the standpoint of human nutrition. 



Milling and baking tests have been reported by a large number of 

 investigators in the United States and Canada in connection with studies 

 of different varieties of wheat, including durum wheats, Russian 

 wheats, and other foreign varieties, as well as the kinds which have 

 been more generally grown in the United States. In this connection 

 mention should be made of the work of Waldron^ of the North 

 Dakota Experiment Station, with a number of varieties, including 

 Russian wheats; Stewart and Greaves^ studies with Utah wheats 

 grown on irrigated and unirrigated lands, Thatcher's^ studies of 

 the milling qualities of wheats, the work of Ladd and other inves- 

 tigators* at the North Dakota Experiment Station, which had to 

 do especially with durum wheats in comparison with other North 

 Dakota wheats, and the work of Saunders and Shutt-' at the Cana- 

 dian Experimental Farms with Manitoba wheats and with other 

 varieties. In connection with the work at the North Dakota Station, 

 samples of durum flour were sent out to a number of housewives in 

 order that the bread-making qualities of this flour might be tested 



a Ohio Sta. Bulfl. 201 and 207. 



b U. S. Dept. Agr., Bur. Chem. Bui. 123. 



c Trana. Assoc. Amer. Physicians, 23 (1908), p. 92. 



d New IIamp.shire Sta. Bui. 135. 



<U. S. Dept. Apr., Bur. Chem. Bui. 120. 



/North Dakota Sta., Rpt. Dickinson Substa. 1908, p. 24. 



P Utah Sta. Bui. 103. 



/i Wa.shington Sta. Popular Bui. 6. 



•North Dakota Sta. Bui. 82. 



;■ Canada Cent. Expt. Farm Buls. 57, 60; Canada Expt. Farmri Rpts. 1907, p. 219. 



