FOODS — HUMAN NUTRITION. , 359 



influence exerted l»y the color and odor of flowers ni)on tlie visits of bees in the 

 collection of honey and other bee foods. The author conies to the conclusion, 

 as the result of this observation, that the odor of flowers is a much more 

 important factor in attracting bees than is the color or shape of the corolla. 



FOODS— HUMAN NUTRITION. 



Concerning the behavior in the body of certain organic and inorganic 

 phosphorus compounds, F. W. Tunnicliffe, (Arch. Inteniat. Fhannacod. ct 

 Thrr., W (Jnod), Xo. l-.'i, pp. 207-220). — Using 2 children as subjects, a compar- 

 ison was made of an organic phosphorus body (a compound of glycero- 

 phosphoric acid and pure casein) and an inorganic body, calcium phosphate, 

 the special object of the experiments being to determine whether by increasing 

 the phosphorus of the diet it is possible to increase the amount of phosphorus 

 retained in the body and to observe the effects of inorganic and organic phos- 

 phorus compounds upon proteid metabolism. 



The balance of income and outgo of nitrogen was determined in the experi- 

 mental periods and in the fore and after periods. The conclusions which were 

 drawn are. in effect, as follows : 



In the healthy child the addition of an organic phosphorus compound to the 

 diet was followed by an increase in the amount of phosphorus assimilated by 

 and retained in the body. An organic phosphorus compound increases the 

 amount of nitrogen of the food assimilated. The addition of calcium phosphate 

 to the food did not Increase the amount of phosphorus assimilated or retained 

 by the child, nor did this compound exert any favorable influence upon the as- 

 similation of the nitrogen of the food. The phosphorus contained in the sodium 

 glycero-phosphate of casein is practically entirely assimilated by the body. 



The article contains a summary and discussion of data regarding the more 

 or less complicated organic i)hosphorus compounds which are regarded partly 

 as foods and partly as medicines which " have found extensive therapeutic use 

 and seem to be gradually i-eplacing the older inorganic phosi)hates." 



The value of experiments on the metabolism of protein, E. Abderiialden 

 {Zentbl. Gesam. Physiol, u. Path. StoffnechseU. n. srr.. 1 (1906), Xo. 18, pp. 

 561-565). — A critical discussion of recent studies of proteids. The author be- 

 lieves that a knowledge of cell metabolism may be gained by biological and 

 chemical methods. 



Progress of proteid cleavage on different diets, H. Vogt {Beitr. Chcm. 

 Physiol, u. Path., 8 (1906), Xo. 11-12, pp. .'i09-.',30, fins. .J).— Studies with men 

 and dogs, in most of which the proportion of nitrogen and phosphoric acid in the 

 urine was determined at hourly intervals after the ingestion of food, showed that 

 the rate of digestion varied with different proteids. 



The author points out that when the cleavage curves of different foods and 

 combinations are known, together with the factors dei)endent upon them, some 

 satisfactory theories can be formulated regarding diet in health and especially 

 in disease. 



Proteid substances in muscle, M. Soave (Atti R. Acad. Hci. Torino, .'/O, Xo. 

 IS, p. 8.31; ahs. in Zentbl. Physiol, 20 (1906), Xo. 12, p. 3.9//).— Analyses showed 

 that beef muscle and rabbit nnisde contained about the same proportions each of 

 histidiu, arginin, and lysin. Quito different proportions were found in myosin 

 and myogen. Ammonia nitrogen was also found in myogen but not in myosin. 

 According to the author, at least one of the hexon bases, namely arginin, must 

 exist in muscle in a free state or at all events in a compound which is not an 

 integral part of the muscle proteid. 



