568 EXPERIMENT STATION RECORD. 



hilly with reforeiK'O to carboliydrato foods .iiul llicir i( l.itioii to diMhctcs. nilrog- 

 oiious foods and their relation to gout, and similar topii's. 



The science of nutrition, G. LusK { I'liihidcliihiii diitl Loiidon, lUUD, 2. ed., 

 rcr. and nil., pi). J/O^, ////.s. 13. (Igm. J). — The author states that tins edition 

 differs from the ])receding edition (E. S. K., 18, p. (!.">()) chiefly in containing 

 facts which have been brought to light since the earlier volume was iinl)lished. 



" 'J'he aim of the book is to review the scientillc substratum u]ion which rests 

 the knowledge of nutrition ])otli in health and in disease." 



The protein question in the light of recently acquired facts, E. Audkkiial- 

 DEN (Bci: Dctit. Pharm. GeseU:, ID (IDO!)}, No. s. pi,. .',.;/-,', 7 7). —A digest of 

 data. 



Do differences in the stnicture of proteins imply differences in nutritive 

 value? J. ZisTERKU (Ztschr. Biol., 53 {1901)). So. 3-',, pp. l.-,7-200).—Fvom 

 studies of casein, muscle ])rotein, and aleurone, a special proteid preitaration 

 made from wheat, the conclusion is reached that there are differences in the 

 physiological effect of proteids attributable to differences in composition, but 

 that although there are decided differences in the cleavage products of proteids, 

 the differences in physiological value are not great enough to have practical 

 value. The experimental work was carried on with dogs and the income and 

 outgo of nitrogen was taken into account as well as other similar factors. 



The effects of a meat diet upon the organism of the rabbit, (Jaknier and 

 L. G. Simon (Arch. Med. Expt. ci Anat. Path. [Paris'l, 2-'/ (1909), No. 6, pp. 121- 

 7^3). — On the basis of experiments which are re])orted, the author concludes 

 that rabbits are capable of digesting meat but that animal protein is toxic to 

 them. 



The importance of the mineral constituents of foods, H. Ingle (Jour. Roy, 

 Inst. Pub. Health, 11 (1909), No. 12, pp 736-77/7 ) .—The author summarizes and 

 discusses data on the importance of mineral constituents in animal feeding and 

 in infant and adult dietetics, laying special stress on the ratio of phosphorus 

 pentoxid to calcium oxid. 



In infant feeding it is the author's opinion that "■ it is not the deficiency of 

 lime, but the preiionderance of phosphoric acid that renders cows' milk, espe- 

 cially if pasteurized, sterilized, or ' humanized,' more liable than human milk 

 to induce malnutrition of bone in infants." 



In discussing farinaceous foods with reference to ash constituents, analyses by 

 A. E. Humphries of 4 samples of typical niodern flours are quoted, lime, mag- 

 nesia, potash, and phosphorus pentoxid being determined. In these sami)les the 

 ratio of lime to phosphorus pentoxid varied from 0.1.32 to O.IGO, the average 

 being 0.146, a ^■alue higher than that recorded in earlier analyses. 



Even taking the recent higher figures into account it is evident^ in the author's 

 opinion, that " in flour, and thus in bread, etc., there is a decided preponderance 

 of phosphoric acid. B.ye bread and products made from maize, barley, and other 

 cereals also contain the two mineral constitutents in approximately similar pro- 

 portions. No doubt the magnesia present partially com])ensates for the defi- 

 ciency of lime, but, after allowing for this, it is i)rol>able that for the most favor- 

 able conditions for bone development there is an undue excess of phosphoric 

 acid in almost all cereal foods. 



" In view of what has been showni with reference to the ash constituents of 

 cereal grains, and the fact that they form so large a portion of the ordinary 

 liuman diet without ill effects, it would seem that, for adults at least, it is not 

 necessary that the lime should be equal to the phosphorous pentoxid in the whole 

 ratio — an assumption to which several considerations had led in discussing 

 animal foods. 



