FOODS HUMAN NUTRITION. 569 



" This may be due to the requirements of man being different to those of 

 animals, which is, indeed, probably the case ; but another factor, which has not 

 been sufficiently studied, is the proportion of the total phosphoric acid found in 

 the ash, which is derived from phosphorus occurring in the food in the state of 

 organic combination — e. g., in the form of lecithin. 



" It maj' be that such phosphorus is not converted into phosphoric acid in the 

 l)ody and would therefore not act harmfully in bone nutrition, and that the 

 really important ratio is that of lime to the phosphorus pentoxid existing as acid 

 in the food. This aspect of the question deserves further study." 



The effect of a 24-hour fasting' on the secretion of g'astric juice, L. RiJTi- 

 MEVER (ZcntU. Inn. Med., 190D, No. 10, mi. 233-2.'il ; ab.s. in Zcnthl. Physiol, 23 

 {1009), No. 18, p. 613). — From experiments with a woman 38 years old who was 

 a professional faster the author concludes that after a 24-hour fast the stomach 

 secretes only a small amount of slimy liquid. When stimulated by a test break- 

 fast, gastric juice is at once secreted, but this, however, contains much less 

 hydrochloric acid than is usual, the ratio being 6 :16, and also somewhat less 

 ferment. The gastric juice, nevertheless, was regarded as adequate for digestion. 



The chemistry of fat in the intestine, A. IIichaud (Prcssc Med. [Paris], 

 1909, No. 102, pp. 921-923). — In this discussion of the subject the author has 

 summarized the work of a number of investigators on the digestibility of fat 

 and the estimation of fat in the feces. 



Observations on the influence of lactic-acid ferments upon intestinal pu- 

 trefaction in a healthy individual, IIki.en Baldwin (Jour. Biol. Chcni.. 7 

 (1909), No. 1, pp. 37-JiS). — The special object of the investigation reported was 

 to determine the effect of fermented milks in controlling intestinal putrefaction 

 when a general mixed diet, including meat, was taken. 



According to the author, it was found " that they exerted no specially favor- 

 able influence in this wa3% but in so far as the subject's condition varied it was 

 better when the lactic-acid ferments were not added to the general diet." 



" Emphasis should be laid upon the fact that the observations in this paper 

 have no bearing upon the use of fermented milks alone or with a diet free from 

 meat. The giving of protein in the form of milk rather than of meat regularly 

 reduces the amount of intestinal putrefaction. The fermented milks give a 

 variety to a milk diet, they are found by many to be more appetizing and re- 

 freshing than plain milk, and in certain forms of gastric and intestinal indiges- 

 tion they are better borne than plain milk." 



Some effects of sodium benzoate, I). K. Lucas (Proc. ^oc. Expt. Biol, and 

 Med., 6 (1909), No. 5, pp. 122-126; Pure Products, 5 (1909), No. 12, pp. 626- 

 629; Jour. Amer. Med. Assoc., 5Jf (1910), No. 10, pp. 7J.9-76"6').— Quotations 

 fi'om the author's summary of his experimental data and conclusions follow : 



" Sodium benzoate, in concentrations of about 1 per cent, preser\es fruits 

 and vegetables which are strongly acid. Crystals of free benzoic acid often 

 appear in such mixtures. Sodium benzoate (1 per cent) added to weakly 

 acid fruits and vegetables does not preserve them well. Sodium benzoate (1 

 per cent) added to fruits and vegetables, the acidity of which has been neutral- 

 ized, does not preserve them. Pure apple juice, containing 0.1 per cent of 

 sodium benzoate, developed mold after 10 days; commercial benzoated cider 

 under the same conditions, without the further addition of benzoate, did not 

 develop mold or otherwise undergo degeneration. 



"Acid fruit juices containing 1 ]>er cent of sodium benzoate have a biting 

 taste, an effect due to the liberated benzoic acid. Milk or alkaline vegetables 

 treated with sodium benzoate (1 per cent) do not taste of benzoic acid at any 

 time during the first 34 houys after the treatment. After 24 hours, however, 



