FOODS HUMAN NUTRITION. 63 



FOODS— HUMAN NUTRITION. 



Human foods, II. Snyder (New York, J90S, />/>. XVI+362, figs. 76).— The 

 author had iu miud in the preparation of this volimie a text-boolv for university 

 students, and has sumniarizeil the more important data regarding human luitri- 

 tion, drawing hirgely on the results of his own extensive investigations on the 

 subject. 



Prominence is given to foods most extensively used in the diet, such as flour, 

 bread, cereals, vegetables, meats, milk, dairy products, and fruits, and to some 

 of the physical, chemical, and bacteriological changes taking place in foods 

 during their preparation for the table which affect digestibility and nutritive 

 value. Dietary studies of the comparative cost and value of foods and the 

 question of rational feeding of man are also considered, while experimental 

 work and laboratory practice are special features of the work. Some of the 

 topics which are closely related to nutrition are also taken up, such as the 

 effect upon food of storage and household sanitation. Review questions, a list 

 of references, and a full index add to the usefulness of the volume. 



Packing-house chemistry, A. E. Schmidt (Butchers' Advocate, Jf6 (1908), 

 Xos. 1, p. 15; 2, pp. 19, 22). — Iu this discussion of chemistry in relation to the 

 packing-house industry the author considers such topics as analyses of blood 

 and tankage, cause of sour meats, and the importance of analyzing sui)plies, 

 and reports some analyses showing the percentage of salt, sugar, and saltpeter 

 of pickling solution which is absorbed by meat, and the amount which is left 

 in the solution. The salt left iu the solution after pickling ranged from 49.23 

 to 76.55 per cent ; the sugar from to 18.73 per cent ; and the saltpeter from 

 31.84 to 52.03 per cent of the amount originally present. The author believes 

 that some of the saltpeter removed from the solution is destroyed by bacteria 

 and that the same may be true for a part of the sugar. 



Treatise on the adulteration of foods, agricultural products, and drugs, 

 L. CouKCELLE and II. IiICakd {Traitc dcs Fnnidcs Aliiiuntaircs Agricoivs et 

 Medicamenteuses. Paris, 1909, pp. 693). — This exhaustive treatise on the adul- 

 teration of foods, agricultural products, and drugs discusses the subject with 

 reference to legislative enactments in France and also contains a summary of 

 legislative enactments of other countries. The principal food and other prod- 

 ucts, methods of manufacture, adulteration, and similar topics are considered. 



Biochemistry, F. Rohmann (Biocliemte. Berlin, 1908, pp. XVI+1'68, pi. 1, 

 figs. J,3; rev. CJiein. Ztg., 33 {1909), no. 29, p. 2G8).—ln this text-book designed 

 for studeuts of medicine, zoology, and botanj- the author takes up the principal 

 divisions of organic chemistry with special reference to the needs of such 

 students. 



Practical physiological chemistry, P. B. Hawk (PJiUadelphia, 1909, 2. ed., 

 pp. XVI+.'t-'i7, pis. 6, figs. 126). — The author states that this edition has been 

 thoroughly revised in all departments and in part rewritten from the first 

 edition (E. S. R., 19, p. 358). Many new qualitative tests and quantitative 

 methods have been added as well as a chapter on enzyms and their action. The 

 book is desigued for use in courses in practical physiological chemistiy in 

 schools of medicine and of science. 



Report of the royal commission on the meat industry (Jour. Depf. Agr. 

 West. Aust., 18 (1909), No. 1, pp. 5-i//).— Cattle markets, abattoirs, transporta- 

 tion facilities, market methods, and historical and other data regarding the 

 extent of the West Australia nieat industry are sunnnarized. 



Bakery inspection and proceedings of Bakers' Institute, October 26-28, 

 1908 (Bicn. Rpt. Bur. Labor and Indus. Stat. [Wis.], 13 (1906-7), pt. ,7. /)/*. 



