FOODS — HUMAN NUTRITION. 765 



Treatment of uric acid diathesis, M. Hindhede (Ber. Hindhedes Kontor 

 Ernwringsundersog., 1 {1912), pp. 50, dgms. 9; Skand. A)Ch. Physiol., 26 (1912), 

 Xo. 4-6, pp. 384-406, dgms. 3). — The author reports experiments conducted on 

 himself and 5 other subjects with different dietaries made up of food materials 

 with varying contents of purin substances. 



It was found that the urine from a diet made up largely of potatoes was but 

 slightly acid and did not contain uric acid. The urine from a meat, graham 

 i)read. rye bread, or boltetl flour bresid diet, on the other hand, contained uric 

 Mcid. The urine from the potato diet was able to dissolve at blood temperature 

 many times its own content of uric acid (from 11 to 3^ gm. in all daily), and 

 urine of a similar property was obtained when strawberries or milk, or both, 

 were added to the fare. Milk diet produced an acid urine which could dissolve 

 about 2 gm. of uric acid daily, at blood temperature, beyond that already con- 

 tained therein. Tomatoes aud apples showed similar results. 



These and other data reported are discussed at length. 



The influence of carbohydrates and fats on protein metabolism, E. P. 

 Cathcart (2. Cong. Iiitcniaf. Uyg. Aliment. Bru.rcUcs [Proc], I {1910), tiect. 2, 

 pp. 231-235). — The author presents data in supiwrt of his hyj>othesis that cai'bo- 

 hydrates or products arising from the breakdown of carbohydrates are abso- 

 lutely essential for endocellular synthetic processes in connection with protein 

 metabolism. 



The relation of nitrogen to sulphur in metabolism, O. Gross {Ztschr. Expt. 

 Path. M. Ther., 9 {1911), No. 1, pp. 171-1S9, dgms. 10; abs. in Chem. Abs., 6 

 {1912), No. 3, p. 382). — The ratio of nitrogen to sulphur in the excreta under 

 normal conditions follows that in the intake. In starvation the sulphur in the 

 output remains fairly constant to the nitrogen decrease. This would indicate 

 (hat proteins rich in sulphur, or cleavage products, are lirst utilized during 

 starvation. The lecithin fed apparently did not spare protein. 



Phosphoric acid metabolism, R. Berg {Chem. Ztg., 34 {1910), No. 118, 

 p. 10-',9; (ibf!. /«. Chem. Abs.. 6 (1912), No. 2, pp. 243. 2'/ '/ ) .— Such inorganic 

 anions as II2PO4, 112804. etc., act simply as irritants in the human body and 

 their neutralization accompanying their removal robs it of cations, especially 

 calcium. The calcium phosphates are mainly removed in the form of Ca3(P04)2. 

 Officinal dicalcium phosphate removes calcium instead of supplying it. Two- 

 thirds of the calcium of calcium hypophosphite is retained in the organism and 

 tends to cause an acidosis possibly dangerous in rachitis aud other pathological 

 conditions. It is valueless for supplying phosphorus. Either calcium sulphate 

 or calcium chlorid may be used to increase urine secretion or peristalsis, but 

 Ihey leave part of their calcium in the organism and rob it of sodium or 

 IKitassium. Calcium carbonate must be converted into calcium chlorid by the 

 gastric juice in order to be effective. Acid carbonate appears to be in a meas- 

 m-e absorbed. Lecithin and also phytin are decomposed in digestion. In- 

 organic '• nutrient salts " have value as irritants, but are useless as building 

 materials. 



Experiments on the nutritive value of phosphorus compounds, W. Heub- 

 NER ET AL. {Munchcu. Med. Wehnsehr., 5S (1911). No. 48, pp. 2543, 2544). — I" 

 experiments with animals no marked differences in phosphorus gain were noted 

 when phosphates and lecithin were fed in comparison. It is proposed to study 

 further the distribution of phosphorus in the organs and whether there is a 

 difference in the character of the stored phosphorus. 



Lecithin metabolism, A. Bickel {Internat. Beitr. Path. u. Ther. Erndhrungs- 

 stor. Stoffw. u. Verdaimngslcrank.. 3 (1911), No. 2. pp. 171-179; abs. in Chem. 

 Abs., 6 (1912), No. 2, p. 242). — The nitrogen and phosphorus balance was deter- 

 mined in the case of a man fe{l with common lecithin preparations, such as 



