360 EXPERIMENT STATION RECORD, 



The iDi'esent knowledge regarding fat considered from a physiological- 

 chemical standpoint, A. Jolles {Uvischau, 10 (1906), No. JfO, pp. 795, 796).- — 

 A summary of data regarding the structure of fat, its cleavage in the body, 

 forms in which fat is assimilated, lecithin and its compounds, and similar topics. 

 The author points out that fat is exci-eted in the human body through the skin, 

 the lU'ine, and the feces, and that the total amount excreted per week varies 

 according to the individual, the temperature of the atmosphere, the work per- 

 formed, and other factors, for instance, being greater when severe work is per- 

 formed in a warm temperature than when the temperature is cool and no work 

 is performed. 



Mercers' Company lectures on recent advances in the physiology of 

 digestion, E. M. Starling (London: Archibald Constahle & Co., Ltd., 1906, pp. 

 ir,6; rev. in Brit. Med. Jour., 1906, No. 23S7, pp. 781, 7S2).— The work of other 

 investigators has been included in this general summary, as well as that of the 

 author and his collaborators. 



Some of the questions considered^ are the changes which food stuffs inidergo 

 in the process of digestion, the rate of change, the factors which cause cleavage 

 to cease, digestive ferments, and the mechanism of the movements of different 

 parts of the digestive tract. 



Influence of chocolate and coffee on uric acid, P. Fauvel (Compt. Rend. 

 Acad. Sci. [Paris], l',.' {1906), No. 25, pp. 1428-1430).— The excretion of purin 

 bases in the urine was increased by the methyl xanthins of chocolate and coffee, 

 while the uric acid excretion was unchanged. The precipitation of uric acid 

 by acids was prevented. In the author's opinion, the influence of the bodies 

 present in chocolate and coffee, especially theobromiu, is less pernicious than 

 that exerted by the purin bodies of meat and leguminous vegetables. 



Notes on purin-free diets, W. A. Potts (Lancet [London], 1906, II, No. 14, 

 pp. 933-936, fig. 1). — Basing his argument on the contention that it is desirable 

 for persons in health, as well as those suffering from various diseases, to sub- 

 sist on a purin-free diet, different foods and food combinations are discussed, 

 and some arguments are presented for a fruitarian diet. The so-called nutri- 

 tive value of a number of foods is shown graphically, but apparently the data 

 represent simply total dry matter. 



Sailors' food, W. Spooner (Brit. Med. Jour., 1906, No. 2388, pp. 862-864).— 

 Information is summarized regarding the rations provided for British sailors, 

 the disadvantages of the usual ration pointed out, and changes suggested. To 

 secure needed variety the use of various simple foodstuffs from time to time 

 is recommended, and a table is given showing quantities which are considered 

 equivalent. 



Vegetarianism (Dietet. and Hyg. Gaz., 22 (1906), No. 9, pp. 535, 536).— 

 Some popular fallacies regarding vegetarian diet are pointed out. 



As regai-ds the possible transmission of disease from animal and vegetable 

 foods, the following statement is made: "If meats are well cooked and vege- 

 tables carefully cleaned, the dangers from disease-producing bacteria will be 

 reduced to a mininium." 



A new variety of bread (Pure Products, 2 (1906), No. 7, pp. 383-386).— 

 A form of bread made in Europe is described in which the clean moistened 

 grain is allowed to malt until germination begins, then crushed and ground 

 until it is fine, and made into dough. Both rye and wheat are used for this 

 sort of bread. 



The solanin content of potatoes, M. Wintgen (Arch. Pharni., 244 (1906), 

 No. 5, pp. 360-372). — From the author's investigations the conclusion was 

 reached that the solanin content of potatoes varies markedly with different 



