462 EXPERIMENT STATION RECORD. 



The effect of diet on endurance, I. Fisheb {Trans. Conn. Acad. Arts and 

 Set., 13 (1907), pp. l-'i6). — The investigations here reported in detail liave 

 been noted from a summary previously published (E. S. R., 19, p. 63). 



The effect of muscular work on weight, composition, and water content 

 of organs of the animal body, F. Rogozinski (Biochem. Ztschr., 1 (1906), 

 No. 3f pp. 207-228). — Dogs were used as the subjects of experiments under- 

 taken to study the effects of muscular work. Worli was performed with a 

 dynamometer. 



According to the author's summary, neither the physical properties nor the 

 chemical composition of the blood were modified during the worls periods. The 

 recorded data indicate that the water content of the organs of the body is 

 diminished by long-continued work. The lowered body weight during the work 

 periods is an indication that this supposition is correct. An increase in the 

 size of working muscles and the heart was not noted, except in one test. 



Experiments on the exhalation of water vapor, H. Guili.emard and R. 

 MooG {Compt. Rend. Soc. Biol. [Parh], 62 {1907), No. 16, pp. 87. ',-87 6). —In 

 experiments with small animals (guinea pigs) on the effect of variations in 

 atmospheric pi-essure and temperature, it was found that conditions approxi- 

 mating those of high altitudes were not favorable to the exhalation of water 

 vapor. 



The part played by free nitrogen in animal metabolism, ('. Oppenheimkr 

 {Biochem. Ztschr., 1 {1906), No. 3, pp. 177-182). — A preliminary account of 

 investigations from which the conclusion was drawn that free nitrogen is 

 inert as regards body metabolism. 



The selective function of the stomach during digestion in the light of re- 

 cent investigations, A. Scheunert {Ztschr. rhi/siol. Chnn.. 5/ {1907), No. 6, 

 pp. ol9-5.'iJi^ figs. 3). — From the data summarized a«d discussed the author 

 concludes that the stomach does not exert a selective function in digestion. 

 All the materials leave the stomach in the same way. The more rapid disap- 

 pearance of digestible materials is due to the absorptive ix)wer of the stomach. 



The point where proteid cleavage begins in the body in fasting and feed- 

 ing, E. Freund {Ztschr. Expt. J'ath. i(. Thcr., .', (1907). No. /. pi>. 7-.76'.V— 

 The experiments reported led to the conclusion that protein is first changed in 

 the intestine to a condition in which it is readily resorbetl, and furthei", that 

 under usual conditions the greater part of the energy-yielding protein cleavage 

 takes place there which has been supposed to take place in the body cells. The 

 occurrence of putrefaction products, fat bodies, and iron and calcium salts in 

 the intestine and feces during fasting probably indicates that material derived 

 from the blood and cells undergoes cleavage in the intestine. 



The behavior of ovomucoid in the body, K. AVillanen (Biochem. Ztschr., 

 1 (1906), No. 1-2, pp. 108-128). — From a study of ovomucoid, the author con- 

 cludes that it has the characteristics of a gluco-proteid and that when taken into 

 the stomach it is oxidized and so very probably can be counted as a food proteid. 

 When eggs are eaten this sul)stance is utilized as it occurs preformed in fresh 

 eggs and is not changed by cooking. Experiments showed that the carbohydi'ate 

 group could be separated from ovomucoid by digestion with pepsin and by 

 putrefaction. On the other hand, neither digestion with trypsin nor autolysis 

 induced cleavage of glucose amin. 



Concerning creatinin formation, J. Seemann (Ztschr. Biol., .'/9 (1907), No. 

 2, pp. 333-3.'f.'f) . — On the basis of experimental evidence the author believes 

 that creatinin may be formed from protein by cleavage. The work of other 

 investigators is discussed as well as the x'esults of his own experiments. 



New reasons for believing that free sugar occurs in the blood, E. PFi.i'OER 

 {Arch. Physiol. [Pfl'igcr], 117 (1907), No. 3-J,, pp. 217-222).— A summary and 



