FOODS HLTMAN NUTRITION. 167 



Sulphuring rolled barley and polishing with talcum, F. Hueppe and II. 

 Krzizan {Arch. Uyg., 59 {1906), \o. .'/. pp. 313-336). — A number of samples of 

 barley grits were examined. In the autbors' opinion tbe amount of sulpbiu'ous 

 acid retained in sulpbiu'ed grits is to > small to produce a harmful effect. Grits 

 tbus treated sometimes have a bad appearaiice and therefore are polished with 

 talc. Such treatn)eut slumld be discouraged. Suggestions are made for legisla- 

 tion be 1 ring on tbe subject. 



Concerning the examination and valuation of marmalade, W. Ludwig 

 {ZtKcJir. I'litersiich. Xaln: ii. GciiuxsmtL, IS {1901), A'o. 1, pp. 5-15). — From the 

 analytical data reported the author concludes that the proportion of material 

 insolui)le in water, the alkalinity of the ash, tbe acid content, the diminution of 

 the water-soluble ash, and tbe alkalinity of the total and water-soluble ash 

 furnish valuable data for judging tbe presence in marmalades of foreign bodies, 

 parti<,-ularly raspberry seeds, rasjiberry refuse, and apple pulp. 



The production of artificial honey {Bid. Assoc. Clihn. Siicr. et Distill., 2'f 

 {1907), xA'o. 9. pp. 1255, 1256). — A method of inverting cane sugar with tartaric 

 acid is described and tbe use of such material for mixing with natural honey 

 is discussed. 



The digestion of the proteids of cow's milk in infancy, F. X. Walls {Jour. 

 Aiiier. Med. Assoc. .'/8 {1907). \o. 17, pp. 1389-1392, (Igms. 3).— From records of 

 gains in weight, character of the feces, etc., noted in tbe case of infants fed 

 different amounts of fat-free cow's milk, the author concludes that there is no 

 evidence to show that tbe proteid of cow's milk causes any digestive disturb- 

 ances with infanvs. 



"All experiments prove that cow's proteid is easy to digest and resists putre- 

 faction. 



" In sterile fat-free milk we possess an unequaled therapeutic agent in tbe 

 treatment of the nutritive disorders of infancy." 



On zyrnoids, A. R. Beabn and W. Cramer {Bio-Clieiii. .Jo'ur., 2 {1907), No. 

 .), pp. 17Ji-lS3). — Solutions of enzyms which have been heated to 5(j-G0° C. for 

 20 to oO minutes have a strongly inhibitory effect on tbe activity of tlie un- 

 heated enzym, according to investigations reported, if a sufficiently greater 

 aanount of heated enzyms is present. Tbe property of inhibition is usually 

 destroyed by exposure to a temperature of 100° C. 



"The inhibition is not due to an antiferment. It is brought about by a reac- 

 tion l)etween tbe substrate and substances present in the inactivated enzym. 

 These substances dialyze only very slowly through parchment. In tbe case of 

 pepsin they are not specific for each species. 



"These facts point to the existence of zymoids. which are probably preformed 

 in the enzym preparations. Zymoids, like enzyms. differ in their resistance 

 towards heat. Different enzym preparations vary in the amount of zymoids 

 which they contain." 



Influence of day or night feeding on the normal variation in body tem- 

 perature, E. Maurel {Compt. Rend. Soc Biol. [Paris], 62 {1907), A'o. //, pp. 

 191-]9'i). — Bodily activity and diet, the author concludes from a summary of 

 data and the results of bis experiments with animals, are tbe principal condi- 

 tions which affect diurnal variations in body temi)erature. 



The toxicity of the primary products of digestion and the influence of 

 certain foods upon muscular contraction, I". Mosso {Atti R. Accad. LIncei, 

 Rend. VI. Sci. Fis.. Mat. <• Xat.. 5. srr., 16 {1907). \o. 5. pp. 351-358, figs. 10).— 

 The ergograpbic experiments reported indicate that muscular power diminishes 

 during the early stages of digestion, the depression varying with different foods. 

 This effect, in tlie author's opinion, is caused by the action of the products of 

 digestion upon the central nervous system and muscles, 



