FOODS HUMAN NUTRITION. 359 



long been recognized by physiologists and available data on the subject are sum- 

 marized and discussed by the author who, with his associates, has made impor- 

 tant contributions to this line of physiological chemistry. He proposes the name 

 " hormones " for these excitatory substances or " Reizstoffe," as they are some- 

 times called. 



" Foodstuffs are valuable in proportion as they furnish energy to the organism 

 or material for its construction and growth. These ' Reizstoffe ' are, so far as we 

 can tell, nonassimilable, and yield no appreciable amount of energy. It is their 

 dynamic effects on the living cell which are of importance. In this respect they 

 present a close analogj^ to the substances which form the ordinary drugs of our 

 pharmacopoeia^." The author believes that these excitatory substances nmst 

 be I'egarded as compounds " produced often in the normal metabolism of certain 

 cells, of definite chemical composition, and comparable in their chemical nature 

 and mode of action to drugs of specifit action, such as the alkaloids." 



The chemical coordination of body functions, E. II. Starling (Zetitbl. 

 Gesam. Pht/siol. ». Path, moffivechscls. ii. ser., 2 {1901), Nos. 5, pp. 161-161; 

 6, pp. 209-214). — This address, delivered before the Society of German Natur- 

 alists and Physicians, covers essentially the same ground as the paper noted 

 above. 



Experimental studies on psychic and associative secretion of gastric juice 

 in man, II. Bogen {Arch. Physiol [Pfliiger], 111 {1901), No. 1-2, pp. 150-160).— 

 A secretion of gastric juice can be brought about in man by psychological means 

 and b.v associative methods. Psychical effects, such as anger and pain, hinder 

 its secretion. The quantity of secretion and diu'ation of the activity of the 

 secreting glands diminishes with a lessening of the intensity of stimulation. 

 The hydrochloric acid and total acidity of the gastric juice are apparently also 

 dependent upon the intensity of excitation. 



Chemistry of digestion in the animal body, VIII, E. S. London {Ztschr. 

 PhiisioL Chein., 51 (1901), Xo. 3, pp. 2',l-2',3. figs. 2). — The author describes a 

 method of operating on animals in order that digestive processes may be studied 

 which he believes will yield good results. 



An improved operative method of forming an experimental accessory 

 (Pawlow) stomach in the dog, J. C. IIemmeteb {Anicr. Jour. Plii/sioL. 11 

 {1901), No. //, pp. 321-325, figs. 6). — This operation, which is described in detail, 

 is of great inii)ortance in studying the physiology of digestion. 



Further experiments on the value of deep-seated cleavage products of 

 proteid, E. Abderhalden and B. Oppler {Ztschr. Physiol. Choii.. 51 {1901), 

 Xo. J, pp. 226-2 'fO). — In tlie experiments reported, which were made with dogs, 

 it was found that the products derived by the deep-seated cleavage of casein 

 maintained nitrogen eiiuilibrium for a considerable time. 



Cleavage of food proteid in the intestine, II, O. Cohnheim {Ztschr. Physiol, 

 ('hem., 51 {1901), No. Jf-5, pp. 415-.'t2Ji). — As shown b.y the experimental data 

 reported, the successive action of digestive ferments upon meat protein pro- 

 duces as much arginiu as does cleavage with acid. 



Cleavage of gliadin by means of Bacillus mesentericus vulgatus, E, 

 AiJDEBiiALDEN and O. Emmerling {Ztschr. Physiol. Chan., 51 {1901), No. Jf-5, pp. 

 39.',-.396). — Experiments show, according to the authors, that the cleavage of 

 gliadin to fatt,v acids and other nitrogen-free cleavage products is due to the 

 fact that the bacillus, aided by its ferments, first changes food protein into 

 amldo acids. 



Further experinients on the assimilation of protein in the animal body, 

 E. Abderhalden, C. Funk, and E. S. London {Ztschr. Physiol. Ghem., 51 {1901), 

 No. Jf-5. pp. 269-293). — Meat gliadin and egg albumen were the proteids studied 

 in experiments with dogs having Eck flstulye. In no case was any of the food 



