160 EXPERIMENT STATION EECOED. 



" The extracts of the intestinal mucous membrane were also found to possess 

 the property of being able to increase the action of trypsin, to a smaller extent, 

 however, than chlorid of calcium. The substance originating in the intestinal 

 mucous membrane, which brings about this action, is not destroyed by being 

 boiled, and is in all probability not calcium. Besides a substance which, as we 

 know, possesses the faculty of being able to activate ti-ypsinogen, which sub- 

 stance is rendered inactive by being boiled, the intestinal mucous membrane 

 contains, therefore, also another substance which has the power of stimulating 

 active trypsin, a substance which is not rendered inactive by being boiled." 



Influence of intake of food on gaseous metabolism and energy production, 

 A. GiGON (Pfiuger's Arch. Physiol, l',0 (1911), No. 11-12, pp. 509-592) .^The 

 body carries on its fundamental processes of metabolism independently of the 

 time when food is taken. The work of digestion, however, exercises some 

 effect, and even in cases of fasting is a small factor. Taking carbohydrates or 

 protein produces intermediate effects under ordinary conditions. Part of the 

 sugar taken is changed into fat, and protein also leads to an increase in fat. 

 An action, specific both in the direction of energy production and in metabolic 

 effects, is exercised by each costituent of the diet and manifests itself whether 

 the substances are taken alone or mixed together. 



The heat of combustion of compounds of physiological importance, A. G. 

 Emery and F. (i. Benedict {Aincr. Jour. Fliysiol., 28 (1911). A'o. 6, pp. SOI- 

 307). — Determinations of the heat of combustion at constant pressure are 

 reported of dextrose, levulose, lactose, maltose, glycogen, alanin, allantoin, and 

 glutaminie acid. 



Owing to differences in the type of apparatus used and the development of 

 technique, a comparison of the results with those of earlier investigators is not 

 deemed advisable. " It is hoped, however, that they may be of value in com- 

 puting the energy transformations in experiments made either with or without 

 the respiration calorimeter. While the energy value of normal urine may be 

 approximately obtained from the nitrogen content, yet in certain cases of 

 pathological urine, as, for instance, in diabetes, one should know that for every 

 gram of /3-oxybutyric acid excreted per day there is a loss of 4,693 calories; this 

 must be ultimately taken into consideration with fully as much care as is now 

 customary in computing the energy lost in the urine through the sugar excreted." 



Experiments on the physiology of the stomach in man, C. Mantelli 

 (Arch. Ital. Biol., 55 (1911), No. 2, pp. 236-256).— According to the author's 

 experiments, gastric secretion of psychic origin is very greatly diminished after 

 marked muscular fatigue. Repose tends to induce normal conditions, and after 

 3 hours' repose this secretion may be regarded as normal. The gastric juice 

 secreted after fatigile has a very low digestive value. In the case of mental 

 fatigue the conditions are of the same character but perhaps more pronounced 

 than in the case of physical fatigue. 



Formation of dental "tartar " by dissociation of the carbophosphates of 

 saliva, A. Barill6 (Jour. Pharm. et Chim., 7. ser., 3 (1911), No. 12, pp. 582- 

 585; abs. in Jour. Chem. 8oc. [London'], 100 (1911), No. 586, II, p. 7^/).— The 

 mineral matter of dental tai'tar includes 70 per cent of tricalcium phosphate and 

 8 per cent of calcium carbonate, derived, the author believes, from saliva. The 

 saliva contains 5 or 6 gm. per liter of mineral matter, consisting of magnesium 

 and calcium cai'bonates and phosphates. It gives a precipitate of these con- 

 stituents when made alkaline or exposed to air, the reason being that carbon 

 dioxid is then removed from dissolved carbophosphates. 



The urine of man and animals and other body secretions and fluids, 

 edited by C. Neuberg (Der Ham soivie die iibrigcn Aiisscheidxmgen und Kor- 

 perfliissigJceiten von Memch tmd Ti&r. Berlin, 1911, vols. 1, pp. XXXIX+955, 



