370 EXPERIMENT STATION RECORD, 



n'stiiuran("s. clc, in I'.crliii. In the case of hotels, the portion of coffee served 

 at breakfast contained on an average 0.25G gin. caffein and the portion served 

 in people's Icitchens, 0.0423 gin. The other samples examined ranged betvs^een 

 those extremes. 



Some investig'ations on the toxicology of tin, with special reference to 

 the metallic contamination of canned foods, S. P>. SniKVVHK {Jour. Jhjg. 

 \V(t)iihiUUj( \. U { UK)!)), Xi). S, p/). 2.'),{-ii;,i). — The investigations reported were 

 snnimari/A'd in a iiulilication previously noted (E. S. K., 20, p. 1155). 



Tin poisoning, A. Eckakdt (Ztsclii: Ciifcnincli. \<ilir. n. (Iciiu-'^sniill., IH 

 iMlOO), No. J. itp. I!)S-202). — The acute poisoning with acetate, tartrate, and 

 chlorid of tin was .studied with a view to determining the distribution of the* 

 salts in the organism and their degree of toxicity. The inorganic salts were 

 found to be the most toxic. The stomach was found to harbor more tin thaii 

 the kidneys and liver, the only other organs examined. 



The author also studied the rate of absorption of tin by cream chee.ses which 

 were wrapped in tinfoil. The amoimt which was taken up during the ripening 

 process was very pei'ceptible. 



Diet as an element in increasing resistance, with special reference to 

 the protein ration, J. H. Kellogg (Trans. 6. Internat. Cong. Tuberculosis, 3 

 (1908), pp. 740-76-'i). — The author has summarized data, some of it the result 

 of his own investigations, which led him to conclude that '* a low protein diet- 

 ary, 0.80 to 1.00 gm. of albumin per kilogram of body weight per diem, is en- 

 tirely consistent with health, vigor, and a high degree of efficiency and endur- 

 ance, in health," and concludes further that a low proteid dietary is advantageous 

 in the treatment of tuberculosis. See also a previous u<5te (E. S. li., 21, p. 168). 



Overfeeding and mineral metabolism, E. Biernacki (Zentbl. Gesam. Physiol, 

 u. Path. I^tofficcchscls, n. ser., J, (IDOD), Nos, 12, pp. U9-J,55 ; 13, pp. J,H1-J,96).— 

 From the results of experiments with animals (dogs) which are reported, and 

 earlier data (E. S. R., 20, p. 364), the author concludes that a diet with ex- 

 cessively high energy value due to large amounts of fat and carbohydrates 

 (that is. the sort of diet which is often employed in the treatment of disease, 

 and which is also characteristic of the diet of well-to-do classes), induces a 

 retention of chlorin and more especially of sodium, calcium, and phosphorus. 

 Of these calcium seems most easily retained. These deductions do not take 

 into account a retention of nitrogen and water. 



The author concludes further that the real reason for the retention of ash 

 constituents in overfeeding with fat and carbohydrates is the small proportion 

 of energy from protein to energy from nitrogen-free nutrients in the diet, and 

 especially to fat calories. 



The experimental data are discussed with reference to a low protein diet — 

 that is. a diet 'with an unusual ratio of nitrogen calories to nitrogen-free 

 calories. The author believes the results of his experiments show that such a 

 diet can not be followed for a long time without a harmful effect upon the 

 nourishment of body organs and tissues, and he does not think it possible to 

 consider that metabolism is normal when the normal relation between niti'og- 

 enous and nitrogen-free constituents of the diet is disturbed both absolutely 

 and relatively by lowering the proportion of energy supplied by nitrogenous 

 foods. 



Fish in the diet and its effect on the metabolism of phosphorus, calcium, 

 and magnesium, B. J. Slowzoff (VcrhaiKlI. (icscU. Russ. Arztc .S7. Pctersh.. 

 1908-9, Nov.-Dcc; ahs. in Zentbl. (irsani. I'hiisiol. ii. Path, l^toffwechscls. ii. 

 ser., Jf (1909), No. 11, p. 669). — Less uric acid and creatin were found in the 

 urine on fish diet than on meat diet, while the amount of total nitrogen was 

 increased. When fish was substituted foi' meat in an otherwise uniform diet 



