681 



most in composition from the other protein snbstances tested, very 

 nearly approached tlie jilbmnin and casein in value. The low value of 

 the albuminoids of the rye conii)ared with those of the other feeding 

 stuffs is noticeable. Ground nn.^at was by far the most favorable to the 

 laying on of ilesh. While in Wolff's experiments with pigs, referred to 

 above, no difference in nutritive value was noticeable between the 

 albuminoids of peas and of ground meat, in thjs experiment there was 

 a very noticeable difference in favor of the ground meat.* 



Tlie table of results shows that the three animal albuminoid sub- 

 stances (ground meat, albumin, and casein) in general gave a higher 

 nutritive effect than the three from vegetable sources (rye, peas, and 

 conglutin), though the conglutin very nearly approached the casein in 

 value. The author considers that other experiments are necessary 

 before a general rule regarding this point can be laid down. 



[A ditiiculty with experiments of this class, and one which for aught 

 we know may be serious, is that the effects of the bodily condition of 

 the animal on the storing of protein and fat in the body, and of the 

 nutrients of the concentrated foods of the several periods other than 

 protein are not determined, and can not be without the respiration 

 apparatus. A more nearly complete balance of income and outgo of ma- 

 terial is necessary for estimating the effects of the several albuminoids. 

 Furthermore, to make the generalizations entirely reliable, experinients 

 with several animals are needed in order to eliminate the effects of 

 individuality.— W. O. A.] 



Do the organic acids contained in feeding stuffs possess an action similar 

 to the carbohydrates in conserving the albuminoids? H. Weiske and E. 

 Flechsig, reported by H. Weiske {Joiirn.f. Laiidic, 37, pp. 199-234). — The 

 nitrogen free extract of feeding stuffs is made up of numerous sub- 

 stances, among them starch, sugar, gums, mucilages, pectin substances, 

 ligum, and organic acids. Of these the first five are considered by the 

 author to be of practically the same physiological value, so far as they 

 are digestible. Lignin, on the contrary, being almost wholly indiges- 

 tible, is believed to possess no value as food. Organic acids occur in 

 most feeding stuffs in small quantities only, and combined with bases, 

 though in some materials, as for instance silage, brewers' grains, etc., 

 they are often present in considerable quantities and in part uncombined. 

 Acetic and lactic acids are of especial importance in this connection, as 

 under certain conditions these two acids are consumed by animals in 

 considerable quantities. Our knowledge regarding the value of these 

 acids for food is very deficient. We know from the investigations of 

 Wuhler, Lehmann, and others that organic salts which are used in the 

 animal organism are changed there into carbonates and are excreted 

 as such in the urino, imparting to it an alkaline reaction. Under 

 normal conditions, then, the greater part of these acids consumed is 



* See, however, discussion betweeu Gabriel and Pfeiifer, Jour. f. Laudw. 38, pp. 

 463 and IfiO. 



^7088— No, U— -5 



