FOODS HUMAN NUTRITION. 567 



Green vegetables and their uses in the diet, C. F. Langwoethy (U. S. 

 Dept. Agr. Yearbook, 1911, pp. 430-Ji52, pg. 1). — The classification of green and 

 succulent vegetables, their color, flavor, and food values, their quality and fac- 

 toi's which influence it, the preparation of green vegetables for the table, and 

 canning and preserving vegetables are the principal questions considered in this 

 summary of data on the nutritive value of this group of foodstuffs. 



AVbile green and succulent vegetables do not add greatly to the total nutrients 

 and fuel value of the diet, they do increase the wholesomeness in three ways, 

 namely, by supplying mineral constituents less abundant in some other common 

 food materials, by providing bulk for the normal digestion of the more concen- 

 trated food materials, and by making the diet more varied and attractive, the 

 last being perhaps the most important consideration for persons living under 

 usual conditions on an ordinary mixed diet. Furthermore, green vegetables 

 require relatively little preparation, many needing only to be washed before 

 serving, while those which are eaten cooked are usually better when simply 

 prepared. 



Tropical fruit recipes and confections, Effie S. Rolfs {Proc. Fla. State 

 Hart. ,Soc., 2-'i, {1911), pp. 119-138). — A collection of recipes for the preparation 

 and use of tropical fruits, particularly those grown in Florida, is given. 



Foods — nutrition and dig'estion, Susanna Coceoft {Chicago, 1912, 2. cd., 

 pp. 315). — The properties and nutritive value of foods, theories of nutrition, 

 diets suited to abnormal conditions, and other topics are discussed. An ap- 

 pendix contains recipes. 



Concerning experimental scurvy: A contribution to the influence of a 

 one-sided diet, A. Holst and T. Frolich {Ztschr. Hyg. u. Iiifcctionskrank., 72 

 {1912), No. 1, pp. 1-120, pis. 8). — The authors found that when guinea pigs were 

 fed different grains or bread exclusively, a disease was produced in about a 

 month which had the same characteristics as scurvy. Like scurvy, it was pre- 

 vented or cured b.v feeding cabbage, carrots, or dandelions. The protective 

 power of fresh vegetables was generally lost or weakened by cooking; for 

 instance, cabbage cooked at from 110° to 120° C. had less protective power tban 

 cabbage cooked at 100°. The fresh vegetables also lost their prophylactic power 

 if dried for a long time, as was also the case with antiscorbutic vegetables used 

 as human food. The juice of cabbage leaves, as distinguished from the leaves 

 themselves, lost some of its antiscorbutic power if heated for 10 minutes at 

 fi-om 60 to 70 or 100°. 



From their studies, the authors conclude that the antiscorbutic properties are 

 due to compounds not yet identified, which are weakened or destroyed by heat. 

 In general, they believe that acidosis is not the cause of scurvy. 



The extract obtained by treating freshly dried cabbage with a 0.5 per cent 

 aqueous solution of citric acid possessed strong antiscorbutic properties. Ex- 

 tracts obtained with absolute alcohol or petroleum ether did not possess such 

 properties. 



A contribution to the etiology of experimental scurvy in guinea pigs, V. 

 FiJRST {Ztschr. Hyg. u. Iiifcctionskrank.. 72 {1912), JVo. 1, pp. 121-15.'i, figa. 5). — 

 Dried beans, lentils, and almonds were used in the experiments reported, as 

 well as mixed rations. The author found that other dried seeds fed alone pro- 

 duced scurvy in the same way as dried grains, though the disease occurred 

 later and in milder form. 



The effects of a mixed diet, chiefly of preserved and dried food, varied with 

 the character of the diet and .the proportion of antiscorbutic material it con- 

 tained. Allowing tlie seeds to sprout in certain cases rendered them anti- 

 scorbutic. According to the author, the antiscorbutic properties of certain foods 

 are not attributable to protein, fat, carbohydrates, cellulose, or salts, or to any 



