168 EXPERIMENT STATION RECORD. 



The synthesis of fatty acids in the body, O. Porgfs {Ergrh. PliyHol., 10 

 (1910), pp. 1-46). — A summary and digest of data on the subject of fat forma- 

 tion in the body. Among other questions the author considers the oxidation 

 of saturated and unsaturated fatty acids, the relationship between the consti- 

 tution of a fatty acid and its utilization by the body, and the combustion of 

 fatty acids in relation to the utilization of nutrients. 



The synthesis of fat in body cells and the question of the relationship of 

 its composition to fat in food, K. Abderhaldkn and C Rrahm (ZtscJir. Pliysiol. 

 Chem., 65 (1910). No. 4, pp. 330-335). — The authors distinguish between depos- 

 ited fat and true cell fat. When the fat deposited after feeding large amounts 

 of mutton tallow or rape-seed oil was extracted, it gave the reaction of the 

 fats fed. The cell fat was separated from the deposited fat by digestion with 

 gastric juice or with dilute hydrochloric acid and its composition was found 

 not to depend upon the kind of food eaten. 



The digestibility of connective tissue, E. Baumstark and O. Cohnheim 

 (Ztschr. Physiol. Chen.., 65 (1910), No. 5-6, pp. .'/77W/82).— As a result of ex- 

 periments with animals the conclusion was reached that connective tissue is 

 completely digested by pepsin or in the digestive tract. Raw connective tissue 

 is digested by pepsin and hydrochloric acid only, though this digestion may take 

 place beyond the pylorus. 



The role of electrolytes in the saccharification of starch by the salivary 

 and pancreatic amylases, M. Lisbonne (Compt. Rend. Soc. Biol. [Paris]. 10 

 (1911), No. 4, pp. 132-13)). — The experiments briefly summarized emphasize 

 the importance of electrolytes in digestive processes. 



On the presence of allantoin in certain foods, H. Ackroyd ( Bio.-Chem. 

 Jour., 5 (1911), No. 8-9, pp. J1OO-J1O6). — Bread, milk, vegetables, bananas, and 

 rhubarb were included in the author's investigation. 



His general conclusions are that " the whole quantity of allantoin excreted by 

 man on a milk and vegetable diet may be derived directly from the food. Milk, 

 white bread. French beans, green peas, all contain small quantities of allantoin, 

 while none could be isolated from eggs, bananas, or rhubarb." 



The utilization of the mineral salts of milk by nursing infants, F. Makbe 

 (Rev. Hyg. et Med. Infant., 10 (1911), No. 1, pp. 37-7/5).— The results of experi- 

 ments are x'eported. 



Experiments on the metabolism, of phosphorus, J. P. Gregersen (Ztschr. 

 Physiol. Chem., 11 (1911), No. 1, pp. 49-99). — From his experimental data the 

 author concludes that the body can remain in phosphorus equilibrium through 

 a long period, or indeed make gains on a nitrogenous diet with phosphorus 

 supplied entirely in inorganic combination. 



It would appear, therefore, that the body can build up organic phosphorus 

 compounds from phosphates and phosphorus-free organic substances. The loss 

 of phosphorus on a nitrogen-free diet is not affected one way or the other by 

 feeding phosphates. If the body is m.aintained in nitrogen equilibrium on a 

 diet containing albumin but free from phosphorus, the phosphorus excretion is 

 markedly diminished, in some cases so much so that it represents only one- 

 fiftieth to one-sixtieth of the amount of nitrogen excreted. On a phosphorus- 

 free diet containing albumin and calcium and magnesium salts, the urine con- 

 tained only a minimum amount of phosphorus, a quantity less than one-tenth 

 of the amount excreted in the feces during the same period. On the other 

 hand, on a similar diet containing neither calcium nor magnesium salts, the 

 urine usually contained more phosphorus than the feces, and this was also the 

 case on a phosphorus-free and albumin-free diet which contained calcium and 

 magnesium salts. 



The experiments were made with rats. 



