FOODS — HUMAN NUTRITION. 159 



cereals contain acid-forming and base-forming elements in more nearly equiva- 

 lent proportions." 



Samples of corn bred through 10 generations for high and low protein con- 

 tent, respectively, obtained from the Illinois Experiment Station, were studied 

 with reference to their ash constituents. " The ash analyses of these were 

 very similar except for the higher sulphur content of the high protein corn, 

 which resulted in this sample showing a slight predominance of acid-forming 

 elements, while in the low protein corn the base-forming elements predominated." 



To determine to what extent the excess of acid brought into metabolism by 

 the oxidation of the food is neutralized in man by ammonia, a test was made 

 in v/hich the influence upon ammonia excretion of a known change of diet was 

 studied quantitatively, the change being a substitution of rice for potatoes in 

 a simple mixed diet. This it was calculated was equivalent (excluding the 

 feces but allowing for the unoxidized sulphur excreted during each period) 

 to the introduction of 28.3 cc. normal acid per day. " The increased ammonia 

 excretion was equivalent to 10.7 cc. normal acid per day. Thus, only about 

 A of the extra acid introduced by the change of food was eliminated as ammonia 

 salt." 



Concerning' lecithin metabolism, A. Bickel {Intermit. Beitr. Path. u. Tlier. 

 ErniUtrungsstoi: Htoffw. u. Verdammgskranh., 3 {1911), No. 2, pp. 171-179). — 

 From the metabolism experiments with a man reported the conclusion was 

 reached that the lecithin phosphorus taken was resorbed and assimilated. 



The effect of the melting point of fat upon tlie rapidity with which it 

 leaves the stomach, F. Tangl and A. Ebdelyi {Biochcm. Ztschr., 34 {1911), 

 No. 1-2, pp. 9Jf-110; ads. in ZentU. BiocJiem. u. Biophys., 12 {1911), No. 4-5, 

 p. 133). — Linseed oil, olive oil, lard, and beef tallow were the fats studied in 

 experiments with dogs. 



From the experimental data it appeared that the rapidity with which fat 

 left the stomach was dependent upon its viscosity. The lower the melting point 

 the greater is the viscosity, the more the fat clings to the stomach, and the 

 longer the period it remains in the stomach. Differences were especially notice- 

 able shortly after the fat was taken. 



Concerning fat resorption, A. von Fekete {Pfliiger's Arch. Physiol., 139 

 {1911), No. 4-5, pp. 211-233; ahs. in Zentbl. Biochem. u. Biophys., 11 {1911), 

 No. 16-17, p. 730). — From his experiments the author concludes that fat is 

 resorbed in solution only, and solely by means of the lymphatics. 



Experiments on the resorption of gelatin in the small intestine, D. Minami 

 {Biochem. Ztschr., 34 {1911), No. 3-4, pp. 261, 262; abs. in Zentbl. Biochem. u. 

 Biophys., 12 {1911), No. 4-5, p. 134). — Gelatin solutions digested with pan- 

 creas were rapidly and apparently more quickly resorbed than those digested 

 with pepsin hydrochloric acid. 



Experiments on the relation of the thyroid to diet, R. Hunt {Jour. Amer. 

 Med. Assoc, 57 {1911), No. 13, pp. 1032, 1033).— The data reported, according 

 to the author, afford "additional experimental support for the view that certain 

 diets have specific effects on the thyroid glands of some of the lower animals." 



On the stimulating effect of chlorid of calcium and of intestinal mucous 

 membrane extract on the action of trypsin, E. Hekma (A'. Akad. Wctensch. 

 Amsterdam, Proc. Sect. Sci., 13 {1910-11), pt. 2, pp. 1002-1012).— The following 

 conclusions were drawn from the author's experimental study of this subject : 



" The experiments described . . . have shown that chlorid of calcium can 

 increase to a considerable extent the activity of trypsin which contains no 

 trypsinogen. This promotive effect of chlorid of calcium on trypsin should not 

 be confounded with the activating effect of chlorid of calcium on trypsinogen, 

 which latter property is ascribed to this salt by several authors. 



