FOODS HUMAN NUTRITION. 1()()9 



iiif? with tliis, the (Hj^estibility and availal>ili(y of such products hi the alimen- 

 tary tract were finuid to lie very imperfect in both man and animals. The re- 

 sults of these investigations shoidd lie applied in criticism of the claims made 

 for some of the 'food preparations' rich in indij^estihle carbohydrates, and 

 many food materials more properly rated as •food accessories.'" 



Th<> effect of the asar-agar on the tuial mass i>\' the fec(N in an experiiucnt 

 with man was very marked, •'riie a.irar easily i-etahis water in the alimentary 

 icsidues and prevents the fonnation of dry, hard, fecal masses which readily 

 induce constipation. This jiroperty of the agar, together with its failure to 

 dissolve readily by digestion or fermeidative change 1ms led . . . to . . . its 

 use in appropriate cases of chronic constipation with very satisfactory results." 



In one of the experiments with man unboiled Italian chestnuts were added to 

 (ln> regnlnr diet to ascertain the effect of raw starch on the composition of the 

 feces as compared with the alga» carbohydrates. "The results indicate the 

 relative indigestiliility of starch offered in this fonii." 



Raspberry juice and marmalade, (). Loheck iZlsrln: (")f(riitL Vhriii., IS 

 (I!>ii7). .\». '), pp. SJi-!)0). — Ki-oni an examination of a lumiber of samjiles of 

 raspberry juice and raspberry uiaruialade. the author concluded that the Ger- 

 man goods were superior to the Krench or the English. Some of the samples 

 exannned (•ontain(d excessive amounts of seed. 



The composition of English fermentation vinegars, F. D. Hatcliff { Analyst, 

 32 (1907), No. 372, pp. S5-87).— Detailed analyses of 11 samples of vinegar are 

 reported. A discussion follows the pajier. 



The sensation of hunger; its location and cause, I.. LtuiANi (Arch. I'isiol., 

 3 (191)6). \<>. .'), pp. .')'it-.')'i(j). — A physiological discussion. 



Experimental studies on the effect of condiments on the secretion of 

 gastric juice, Rhkinboldt (Ztschr. Diiifct. u. Phys. Thcr., 10 (1906). p. 3') : 

 (I lis. in Ihifi. Rundschau, 17 (1907), ^'o. 3, pp. 190, /.97).— Experiments with 

 hospital patients with fistulie and a dog with so-called Pawlow small stomach 

 led to the conclusion that the soup flavoring studied caused an increased flow 

 of gastric juice with higher acid content. In the case of man this juice had 

 normal digestive powers, but in the case of the dog it was inferior to normal 

 ;:astric juice in this respect. 



The assimilation of iron by nursing children, Kuasnogorsky (Jahrb. 

 KhnlcrhcUk.. (!'f (19'i6). p. 651; ahs. in ZcntbJ. I'lnjsioJ.. 20 (1906), Xo. 23. p. 

 7.S.T). — .\s shown l)y a number of experiments, iron of woman's milk was much 

 better absorbed than that of goat's milk and iron in cooked milk better assimi- 

 lated than in raw. Sixty per cent of the iron in spinach and egg yolk was 

 assimilated. A considerable part of the iron of connnercial preparations was 

 also found to be assimilated, though such goods were inferior to the mothers' 

 milk. s]»inach. and egg yolk in this respect. 



Percentage composition and relative money value, digestibility and use of 

 food, .T. K()M(i { Piozenfualc Zusannncnsctzunii unit Milnfichhrrrt tier nicn- 

 schlichru \ahrungsmittel nebst Ausnut::unysf/rossc dcrselbcn und Kostsatzen. 

 lirrlin: .lulius Xprinf/cr, 1906. 0. ed.. pp. S, charts J, ; rev. in Hyy. ZentbL, 2 

 W.xn). \'i. >.i. pp. 2')6. 2.77). — A revised edition of this series of food charts 

 with explanatory text. 



Concerning digestibility and especially the digestibility of protein, W. 

 (Jrim.mkr (Hiothcni. Ztschr.. 2 ( 19(16). \i,. „>. pp. IIS-1J,3). — The author's in- 

 vestigations with horses are reported and discussed in comijarison with similar 

 work of other investigators. 



The acidity of the nnxed stomach contents he. t'onnd t<> 1k> low at the begin- 

 ning of digestion owing to the large amount of alkaline saliva iiresent. It 

 increases gradually and after about 4.1 nnmites becomes nearly constant, being 



