658 



EXPERIMENT STATION RECOED. 



Coc/ficiciils of (liticstihililj/ (if u ration roiil(iiiiiii<i corn irroducis and com 



liroditcts alone. 



Considering tbe diet as a wliole. tlie autlior notes that, " in every ease but one, 

 the protein of the mixed diet was more completely digested than that of cbe 

 simple diet. The low digestibility of a simple diet has been often noted in pre- 

 vious experiments. 



" With a simple diet the protein of the .iohnny-cake and the brown bread 

 seems to have been slightly more digestible than that of the white bread. 

 With the mixed diet, the white bread shows a digestibility distinctly greater 

 than that of the corn breads. 



" The use of sirup with the hoe-cake to a slight degree depressed the digesti- 

 bility of the protein. This is in accordance with other experiments in which the 

 digestibility of the protein apparently varied with the ratio existing between 

 the protein and the other nutrients." 



As pointed out by the author, the calculated values for the digestibility of the 

 corn products alone indicate that they " are either considerably less digestible 

 than the other foods with which they were eaten, or they themselves become 

 more digestible when eaten with other foods. Similar results obtained with 

 other experiments in which certain foods were eaten both singly and with a 

 mixed diet indicate that the second conclusion is the correct one." 



The corn and wheat Itrcnds used in the exiieriments were analyzed. 



A dietary study of laborers and clerks in Paris, L. Landouzy and II. and 

 M. Lacbe {Eiiqnvte sur V Alimentation d'Une Centainc d'Ouvriers et d'Employes 

 Parisiens. Paris: Masson d Co., 1906, pp. 72; rev. in Rev. Gen. ISci., 11 

 {1906), 'No. 2.'i, p. 1083) .—D-iiia. were collected regarding the character of the 

 food consumed by laborers and clerks in Paris, the proportion of income 

 expended for different foods, and related topics. 



According to the authors, the diet was deficient and the expenditure for 

 condiments and other materials of low food value was high. Suggestions are 

 made for securing adequate rations for the same exi)enditures. 



A new method of testing the functions of the digestive apparatus, M. 

 EiNHORN {Med. Rev. [-V. )'.], 69 {1906), No. 6, pp. 20.1-209, flgs. 3).^The author 

 attached small portions of different foods to porcelain beads, either by draw- 

 ing thein through the aperture in the bead or by tying the food to the beads. 

 By using different colored beads it was possible to identify the materials after 

 they had passed through the digestive tract. 



