358 EXPERIMENT STATION EECORD. 



tion of 154 samples of canned and potted meats and similar goods collected prior 

 to January 1, 1907. Thirty of the cans examined had only fai leat contents, 

 25 had low-grade meat contents, and 7 had very poor meat contents, while 1 

 sample of potted ham was made from diseased meat, the embryos of Trichina 

 spiralis being identified. 



Changes which take place in eggs, A. Chretien {Hya. Maude ct Lait, 1 

 {1901), A'o. J, pp. 193-201.) — A summary of data on mechanical, physical, and 

 physiological changes in eggs, and those which are brought about by living 

 organisms, particularly by bacteria. 



Concerning crab extract, II and III, D. Ackeemann and F. Kutscher 

 (ZtscJir. Untersuch. Nahr. k. Gcnussnitl, 13 (1907), No. 10, pp. 6 10-61 J,). —In 

 addition to the constituents referred to in an earlier report (E. S. R., 18, p. 857), 

 the authors identified hypoxanthin and betain as constituents of crab extract. 

 Sarcolactic acid was also identified, but no succinic acid was found. 



Artificial digestion experiments with a number of foods of vegetable 

 origin, W. Rothe (Ztschr. Physiol. Chem., 51 {1901), No. 3, pp. 185-200). — 

 Oatmeal, oat grits, barley gi'its, green wheat grits, rice, bean meal, pea meal, 

 lentils, beans, and other similar materials soaked in water at body temperature 

 were digested with hydrochloric acid and with gastric juice of different 

 strengths. 



Considerulde differences were found in the foods studied in the amomit of 

 protein, which was rendered soluble, owing, in the author's opinion, to differ- 

 ences in their chemical properties. As has been pointed out by other investi- 

 gators, heating, such as is practiced in the preparation of meal from legumes, 

 renders the protein less soluble, while the reverse is true of the starch, owing 

 to its inversion. Such treatment, however, lessens the time required for cook- 

 ing. The author points out that some of the digestion coefficients were not what 

 might have been expected ; for instance, the nroteiu of meal made from legumes 

 went into solution very readily. Attention is also directed to the fact that the 

 results of the experiments are relative rather than absolute. 



The physiological behavior of inosit, P. Mayer {Biochem. Ztschr., 2 {1907), 

 p. 393; ahs. in Chcni. Zty., 31 {1907). No. 31, Report . No. 21, p. 166).— Ai^ shown 

 by the author's investigations, glycogen is not formed from inosit in the body. 



Experimental studies on the nutritive value of meat powder, P. Lassa- 

 RErf:RE {Conipt. Rend. tioc. Biol. {Paris], 62 {1901), No. 13, pp. 6^0, G.'fl). — 

 Experiments made with dogs led the author to conclude that meat powder pro- 

 duces harmful effects and can not be considered a foodstuff. 



Practical physiological chemistry, 1'. B. Hawk {Philadelphia, 1901, pp. 

 Xiy-\--'il6. pis. 6. fif/s. 126). — As the result of class room experience the author has 

 prei)ared a handI)ook of physiological chemistry which contains a large amount 

 of valuable material presented in a clear and logical manner. Carbohydrates, 

 salivary digestion, proteids, the decomposition products of proteids, gastric diges- 

 tion, fats, pancreatic digestion, bile, putrefaction products, feces, blood, milk, 

 epithelial and connective tissues, muscular tissue and nervous tissue, urine, and 

 the quantitative analysis of milk, gastric juice and blood are among the topics 

 taken up. The chemistry of the different compounds under consideration, meth- 

 ods of detection and analysis and related questions are discussed. Special fea- 

 tures of the volume are the data on the examination of feces for diagnosis and 

 the discussion of the decomposition products of proteids. The subject of solid 

 tissues has also been treated somewhat more fully than is usual in Such text- 

 books. 



The chemical coordination of the activities of the body, E. II. Starling 

 Sci. Prog. Tiventieth Cent., 1 {1901), No. J/, pp. 551-568). — The important ])art 

 played by internal secretions in the regulation of the activities of the body has 



