166 EXPEKIMENT STATION RECORD. 



The food of natives, A. Loir (Rer. HcL [Paris]. 5. scr.. J {1906), islo. 19, pp. 

 o90-.j02). — The author reports observations on the diet of native hiborers in 

 South Africa, with special reference to the effect of diet on health. He con- 

 siders that the monotonous diet, different in character from the food to which 

 they were accustomed, was responsible for the illness observed. The article 

 contains information on native foods and food lial)its. 



Statement of information collected by the board of education and the 

 foreign office regarding naethods adopted in great continental and American 

 cities for dealing with underfed children, K. L. Moraxt (Lo)i<1<jii: Bd. Ed.. 

 1900, pp. VI -{-33). — Data collected in a number of continental and American 

 cities I'egarding supplying food to school children are classitied and arranged. 



A comparative study of various fruit and vegetable colors, C. H. La Wall 

 (Amer. .Jour. Phariii.. 77 {190.')), .A"o. 7. pp. 301-311). — The action of reducing 

 reagents on the natural colors of a number of (-(mnuon fruits and other vegetable 

 colors and analin dyes was studied. 



Except litmus and cudbear none of the vegetable colors was aft'ected by the 

 stannous chlorid reagent, though many were either rendered lighter or decolor- 

 ized by zinc and hydrochloric acid. Most of the analin colors were discharged 

 by both reagents. Stannous chlorid reagent and zinc and hydrochloric acid, 

 therefore, are regarded as useful reagents for stiidying the nature of the color 

 of fruit prepai'ations. 



Concerning the storage of oxygen, IT. Winterstein {Zeitthl. riit/sioL. 20 

 {1906), Ko. 2, pp. .'il-'i-'i). — From experimental evidence the conchision was 

 reached that oxygen is not stored up in the nerve centei's. 



Physiological economy in nutrition {Xutiirc [Loudon]. 73 {1906). .Yo. 1S92, 

 pp. 328-330). — A critical discussion of recently published work by K. H. Chit- 

 tenden (E. S. R., IG, p. 685) and O. Folin (E. S. R., 17, p. 167). 



ANIMAL PRODUCTION. 



Studies in the chemical dynamics of animal nutrition, S. B. Schryver 

 (Bio-VIicw. Jour., 1 {1906), .\o. 3, pp. 12.3-166. fifjs. 2). — The various theories 

 regarding the functions of nitrogenous constituents of food stuffs are discussed 

 \\\i\\ reference to the general economy of nutrition and investigations summar- 

 ized which bear upon this topic. 



As a contribution to this subject the author has studied the character of the 

 residual nitrogen in the serum and tissues, and autolysis and the relation of 

 autolysis to nutrition. The general conclusion reached as to the functions of 

 nitrogenous food stuffs in nutrition is that " in order to maintain nitrogenous 

 equilibrium, nitrogenous food stuffs must be ingested in such quantities and in 

 such form that the ammonia produced therefrom in the digestive tract is suf- 

 ficient to maintain the intracellular alkalinity of the liver and probably other 

 tissues. 



" In order to full.v understand this mechanism it is of importance here to 

 consider the products other than nitrogenous bodies which are formed during 

 autolysis. Magnus-Levy has shown that the liver on autolysis under the most 

 stringent precautions for asepsis yields carbonic and other organic acids, such 

 as lactic acid ; furthermore, the degradation products of fats and carbohydrates 

 are of acidic nature — all would on hydrolysis or oxidation produce acids; it 

 matters not, however, for the purposes of the present argument whether the 

 acid products are produced from the stored-up food stuff's or from the bio- 

 plasm itself. 



"We have, therefore, two classes of products ])roducible. viz, nonnitrogenous 

 acidic bodies and nitrogenous bodies ; the production of the latter class, it has 



