POODS HUMAN NUTRITION. 369 



The food of families of Danish laboring men, P. Heiberg and Maria V. 

 Jensen (Zenthl. Gesam. Physiol, u. Path. Stoffwechsels, n. ser., 5 {1910), No. 

 12, pp. 4^9-461). — From data recorded in papers left by Schierbeck, and based 

 on the statistical study of laborers' families in Denmark °' the authors discuss 

 living conditions in the families of Danish laboring men, including the pro- 

 portionate expenditure of the income for food and other necessaries, and the 

 nutritive value of the diet. 



The conclusion is reached that the daily food of the Danish laborer supplies 

 on an average 107 gm. protein, 105 gm. fat, and 493 gm. carbohydrates, the 

 energy value being 3,450 calories. 



A suggestion for an emergency ration, C. Ryley (Jour. Roy. Army Med. 

 Corps, 15 (1910), No. 5, pp. 595, 596). — The author suggests that cheese, hard 

 biscuit, and a small portion of desiccated soup powder would make a satis- 

 factory emergency ration. The cheese should be in the form of a small block 

 weighing i lb., separately molded, and parafBn coated to prevent decomposi- 

 tion in transportation and in tropical climates. 



Observations on the minimum amount required for maintenance, A. 

 LoEWY and F. Hirschfeld (Deut. Med. Wchnschr., 36 (1910), No. 39, pp. 

 1794-1797). — Though undertaken with special reference to the study of con- 

 stitutional corpulency, the experimental data are of interest in connection with 

 questions of general nutrition. 



The constancy of metabolism for maintenance in healthy man, A. Loewy 

 (Deut. Med. Wchnsehr., 36 (1910), No. 39, pp. 1797, 1798).— The author sum- 

 marizes and discusses data which have to do particularly with oxygen consump- 

 tion. 



The work of digestion and Pawlow's investigations, M. Grechen (Inst. 

 Luxemb., Sect. Sci. Nat. [etc.l, Arch. Trimest., n. ser., 4 (1909), No. 1-2, pp. 

 116, figs. 19). — Ah exhaustive digest of data including a reiwrt of the results of 

 experimental studies of digestion by Pawlow's methods. 



The digestion of fat in the stomach and small intestine and the influence 

 of lecithin upon it, UsuKi (Arch. E.cpt. Path. u. Phannakol., 63 (1910), No. 

 3-4, PP' 270-293). — Some of the conclusions from the author's investigations 

 made with a child 9 weeks old follow. 



Digestion took place more slowly when milk was fed than was the case with 

 milk with lecithin or with egg yolk, these mixtures leaving the stomach from 

 li to 2 hours sooner. More soaps were found in the intestinal contents on 

 the milk diet than on the milk-lecithin diet, and less than on the egg-yolk-milk 

 diet. Lecithin undergoes cleavage in the stomach more quickly than neutral 

 fats. The presence of lecithin has a favorable action upon the saponification 

 of neutral fats. Although the percentage of lecithin was smaller, yet the diges- 

 tion of fat on the egg-yolk-milk diet was fully as satisfactory as on the 

 lecithin-milk diet. 



No lecithin was found in the intestine. It must therefore have undergone 

 cleavage in the stomach or immediately after entering the intestine. 



The role of hypophysis in nutrition, F. Duncan (Presse Med. [Paris], 1911, 

 No. 31, pp. 312-314)- — Experiments with animals (rabbits) are reported on the 

 effects of hypophysis on nutrition, body temperature, respiration, and other 

 physiological factors. The administration of this material, according to the 

 author, produced, among other effects, rapid loss in weight, increased blood 

 pressure, a lowered elimination of nitrogen, and glycosuria. 



"Danmarks Statis. Meddel., 4. ser., 6 (1900), pt. 6, pp. 74; 4. ser., 11 (1901), 

 pt. 2, pp. 101. 



