FOODS HUMAN NUTRITION. 169 



The aetiology of pellagra, C. H. Lavinder ( .V. Y. Med. Jour: and Phila. Med. 

 Jour., 90 {1909), Xo. 2, pp. 5-'t~o8). — From a review of the literature of the 

 subject the author believes that the following conclusions can be drawn, at 

 least tentatively : 



" The cause of pellagra is essentially unknown. The idea, in one form or 

 another, of an ^etiological relation between pellagra and the use of maize as 

 food, is held by the majority of students of the disease. Such an idea is 

 almost as old as the history of the disease itself. It rests to some extent upon 

 the observations and experimental work of many able men, and in consequence, 

 it is not to be lightly cast aside, though, at the same time, it would seem unwise 

 to hold such views so dogmatically as to exclude investigation along other sug- 

 gestive lines." 



Agricultural aspects of the pellagra problem in the United States, C. L. 

 ALSBEK«i (y. Y. Med. Jour, and Phihi. Med. Jour., 90 {1909), No. 2, pp. 50-5.',).— 

 "^'arious theories regarding Indian corn as a cause of pellagra are discussed. 



The author believes that as a preventive of pellagra corn with a small quan- 

 tity of fat, that is, with a small proportion of germ, should be cultivated as 

 " when corn becomes moldy it is always the embryo that is affected first." 

 Further, toxic substances formed in the embryo are thought to be a cause of 

 pellagra. Corn, he points out, should be well grown, well ripened, and cured 

 before marketing and grinding, and he believes that it is the dealing in moist 

 corn which is a vei'y important factor in the spoiling or deterioration of corn 

 and the spread of the disease. 



" The remedy is then to cause the corn to be thoroughly dried before trans- 

 portation. To bring this about, corn must be sold upon a basis of its moisture 

 content. But to make this possible there must be an efficient impartial system 

 of grain standardization. Such a system under the complex conditions of our 

 present civilization can, without doubt, be best carried out by the federal gov- 

 ernment. Federal grain standardization would not merely tend to restore to 

 us our lost markets, it would not merely increase our economic efficiency, it 

 would not merely make for higher business morals and greater commercial hon- 

 esty, but it would also be a most important pviblic health measure." 



Proteins. — The relation between composition and food value, E. F. Arm- 

 strong {Chern. Ncivs, 100 {1909), Xo. 2600, pp. 151, 152). — In a paper read at 

 the meeting of the British Association at Winnipeg, 1909, the author discusses 

 the problem of the food value of protein on the basis of theories now held 

 regarding its structure. He sums up as follows : 



'' When discussing the value of foods, it is not enough to know merely the 

 gross amount of nitrogen-containing matter, but the nature and proportion of 

 its constituent units must also be taken into account. The ideal diet should 

 contain as much variety of protein as possible in order to provide sufficient of 

 all the possible units of constructive metabolism." 



The influence of sodium chlorid on the digestion and absorption of protein, 

 C. Paderi {Arch. Farmacol. Sper. e Sci. Aff., 8 {1909), Xo. 6, pp. 2Jt9-261).— 

 Experimental data are reported and discussed. 



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

 CART {Jour. Physiol., 39 {1909), Xo. J,, pp. 311-329, dgms. 2).— In these experi- 

 ments, which were made with men, the carbohydrate diet was composed of such 

 materials as tapioca, sugar, honey, and corn flour or of banana flour and honey; 

 the fat diet of butter and cream; and the fat-protein diet of casein bread, 

 cheese, butter, and eggs. 



According to the author. " with a carbohydrate diet, practically nitrogen and 

 fat free, there is a fall in the output of urinary nitrogen, 



