466 EXPERIMENT STATION EECORD. 



FOODS— HUMAN NUTRITION. 



Treatise on biochemistry, E. Lambling (Precis de Biochimir. Paris, 1911, 

 pp. 600+32). — In this general treatise such questions are considered as the laws 

 of energy in the animal body, protein and other nutrients, diastases, digestion 

 and absorption of food, micro-organisms and their role in digestion, fermentation 

 and intestinal putrefaction, and various problems of metabolism. 



A treatise on foods and their effects upon health and the physical and 

 moral life, S. P. S:<yDEK (Dayton, Ohio, lUlO, 2. ed., rcr. and enh, pp. 1X + 1S3, 

 pi. 1). — The author has collected a large number of recipes, the bulk of them 

 for the preparation of simple dishes, and has discussed the effects of foods with 

 relation to health, and other matters. In these discussions he makes little or 

 no reference to the numerous scientific investigations of nutrition topics which 

 have been published by many investigators, while theories such as are com- 

 monly advanced by different food cults are given great prominence. The general 

 deductions are not such as are commonly advocated by students of physiology 

 and nutrition. 



Food adulteration, its detection and control, A. Beythien (Samml. Chem. 

 11. Chem. Tech. Vortrdge, 16 (1910), No. 1-3, pp. lJtO).—A valuable digest of 

 data. 



[Food control], D. A. De Jong et al. (Tran,s. IX. Internat. Vet. Con^. The 

 Hague. .) {1909), pp. 2.'f6, figs. 3, dgni. 1). — Food control, tropical diseases, and 

 questions of animal production and veterinary medicine are considered with 

 reference to hygiene. 



Compilation of analyses of East Indian food materials, J. E. Q. Bosz (Bui. 

 Kolon. Mas. Haarlem, 1911, No. Jf6, pp. 261, chart 1). — ^A large number of 

 analyses of food materials, including tropical fruits and other local products, 

 are given in this extended compilation of data. 



A colored chart which summarizes data graphically is appended. 



The retail butcher, R. S. Matthews (Memphis. Tenn., 1911, pp. 101, pi. 

 1, figs. 2, eharts 4)- — The proportion of the different cuts which a carcass 

 3nelds, the sum at which different cuts should be sold in order to give a definite 

 profit, methods of curing meat, and other questions are discussed with special 

 reference to retail trade conditions. 



Modern practice of canning meats, G. T. Hamel (St. Louis, 1911, pp. 100, 

 figs. 19, dgm. 1). — Theories of canning are discussed, equipment described, and 

 recipes and formulas given in this handbook, which considers the subject 

 from the standpoint of the small plant as well as from that of the large 

 •establishment. 



The use of horse intestines as sausage cases, ;\I. MtJLLER (Ztsehr. Fleisch 

 u. MUchhyg., 21 (1910), No. 1, pp. S-10). — From experimental studies by the 

 biological method the author concludes that the use of horse intestines as 

 casing for sausage made without the addition of horseflesh may, give results 

 which will lead to erroneous conclusions regarding the character of the sausage. 



The inlluence of meat extractives upon the resorption of nutritive ma- 

 terial — the physiological nutritive value of meat extract, W. Voltz and A. 

 Baud'rexel (P/iiiger's Arch. Physiol., 13S (1911). No. J,-6, pp. 27.5-291).— In ex- 

 periments with dogs the conclusion is drawn that adding meat extract to a basal 

 ration which did not contain organic flavoring bodies did not increase the re- 

 sorption of either nitrogenous or nitrogen-free nutrients. Under favorable con- 

 ditions the protein-free extractives of meat assist in nitrogen retention in that 

 the nitrogen loss on an insufficient diet is diminished by a value equivalent to at 

 least 11 per cent of the nitrogen administered in the form of extractives. The 



