FOODS HUMAN NUTRITION. 865 



" Bacteria in tlie presence of protein, or protein decomposition products, and 

 fermentable carboliydrate act upon the carbohydrate in preference to the 

 protein, because utilizable carbohydrate shields protein from bacterial attacli." 



The data presented are discussed chiefly with reference to their bearing upon 

 diet in disease. 



" The harmful effects of bacteria are associated to a considerable degree with 

 their action upon protein ; it can be shown experimentally that the organism 

 concerned in the production of bacillary dysentery act thus, and it can further 

 be shown that the introduction of utilizable carbohydrate tends to prevent this 

 elaboration of putrefactive or toxic products." 



A bibliogi'aphy is ajipended to the paper. 



The effect of the environment of carbonated beverages on bacteria, C. C. 

 YouNCi and N. P. Sherwood {Jour. Indus, and Engin. Cliem., 3 {1911), Xo. 7, pp. 

 .'/95, J/Dfy). — Investigations were undertalcen to determine whether or not any 

 pathogenic organism could withstand the unfavorable environment of bottled 

 carbonated beverages a sufficient length of time to reach the consumer. It 

 was found that the number of organisms in the beverages examined was 

 extremelj- small except for those which had been introduced. 



"There was a decided reduction in number of the organisms introduced, 

 owing to standing 244 hours uncarbonated. 



" Tliere was a very marked reduction in numbers of all tliree organisms in- 

 troduced, and especially of Bacillus typhosus, owing to conditions existing in 

 the carbonated bottles. 



" There was not a complete killing out of the organisms introduced, during the 

 entire experiment. 



" B. prodigiosus and B. coli seeme<l to be somewhat more hardy than B. 

 typhosus. 



" Undoubtedly tlie longevity of B. typhosus depends in a great measure upon 

 the virulence of the organism, and as tlie results above show that some of the 

 organism will live longer than the beverage is normally on the market, the 

 manufacturer should not dej)end upon the percentage of reduction caused by the 

 carbon dioxid and other substances used. 



" From the observation that the most hardy individuals can resist these ad- 

 verse conditions for a considerable length of time, tlie logical conclusion is 

 that no water should be used in the manufacture of a carbonated drink that is 

 in the least suspicious, and if a doubtful water is the only source of supply, 

 this should be subjected to treatment by some method of sterilization with 

 subsequent filtration through a trustworthy and efficient filter." 



A study of the influence of rice diet and of inanition on the production of 

 multiple neuritis of fowls and the bearing thereof on the etiology of beri- 

 beri, W. P. Chamberlain, H. D. Bloombergh, and E. D. Kilbourne {Philippine 

 Jour. Sci., B. Med. 8ci., G {1911), No. 3, pp. 177-209, pis. 4, dgms. 5).— From 

 the experimental evidence the conclusion was reached that fowls developed 

 multiple neuritis "when fed exclusively on polished rice, whether Filipino No. 

 1 or Saigon choice rice is used. . . . 



" Those fowls that voluntarily eat heartily of polished rice are able thereby 

 to maintain their body weight and to defer or to prevent the development of 

 multiple neuritis. 



" The administration of certain inorganic salts of phosphorus and of potas- 

 sium, either alone or combined, to fowls subsisting on polished rice neither pre- 

 vented multii)]e neuritis nor deferred its onset." 



Fowls fed uuhusked rice, or undermilled (unpolished) rice, did not acquire 

 the disease, nor did those fed on undermilled rice combined with large amounts 

 of sodium chlorid. 



