1917] POODS — HUMAN" KUTEITION. X59 



It was found in the experiments where yeast was taken for nearly two weeks 

 that it was insufficiently utilized, the nitrogen content of the feces being high, 

 and in some instances undigested yeast was detected in the feces. The autliors 

 state tliat yeast, on account of its high purin content, " causes a distinct rise 

 of uric acid in the blood, and for this reason can not be used to the exclusion 

 of all other food." 



The experiments with vitamin-free food, in the form of white rice and white 

 bread, confirmed the results of other investigators who found that to obtain the 

 positive nitrogen balance more white bread is required than whole wheat 

 bread or potatoes. This positive balance occurred in spite of the low nitrogen 

 content of the feces and indicated good resorption. The experiments were not 

 of sufficient duration to determine whether the low value of the vitamin-free 

 food was due solely to the absence of vitamins. 



As a result of the investigations the authors conclude as follows : 



"Yeast can not very well be recommended as a sole protein source, as a 

 large part of the yeast nitrogen apparently has no food value. It is badly 

 assimilated and occasions a rise of uric acid figures in the blood. The amount 

 of nitrogen which would be fully adequate in the form of potatoes was proved 

 to be insufficient with yeast. This also applies to . . . [the] experiment with 

 white bread and white rice. . . . [The authors] were unable in . . . [their] 

 experiment to get a positive nitrogen balance by the addition of vitamin." 



In the authors' opinion the investigation does not warrant the verdict that 

 yeast possesses no value in dietetics. There are a number of complex factors 

 which must be taken into consideration, such as problems of personal idiosyn- 

 crasy as to the taste and methods of administration of the yeast and questions 

 of amino acid synthesis after the yeast protein and purin bases have entered 

 the organism. There is need of further research to determine how far anaerobic 

 yeast can be made of any supplementary metabolism value when consumed in 

 conjunction with other foods to remedy dietetic deficiencies. 



Rye flour and rye bread, E. Beaun (Northwest. Miller, 108 {1916), No. 8, 

 pp. 513, 51 Jf, figs. 7). — The author discusses the difference in treatments neces- 

 sary for rye and wheat flour sponge, and describes methods for making Rus- 

 sian black bread, German black bread, Pomeranian barley bread ("gerstel 

 brot " ) , and pumpernickel. 



Some tests of flour made from Egyptian wheats, P. Hugkes (Min. Agr. 

 Egypt, Tech. and Sci. Serv. Bui. 10 (1916), pp. 1-9, figs. 5).— The "strength" 

 of various Egyptian wheats was estimated by noting the size of the loaf as 

 determined by the measurement of the gas evolved on fermenting flours with 

 yeast. 



The strength and nitrogen content of Indian wheat was found practically the 

 same whether grown in India or Egypt. Red grains seemed to have a greater 

 strength and greater nitrogen content than white grains, perhaps due to the 

 time of harvesting. The addition of mineral manures to the soil increased 

 the amount of fermentable material by nearly 30 per cent, although the nitro- 

 gen content remained practically unchanged. No actual baking experiments 

 were made. 



[Inspection of shellfish] (Maine Sta. Off. Imp., 78 (1916), pp. 4^-52).— Data 

 are given regarding the examination of samples of clams, scallops, and oysters, 

 purchased in the fall and winter of 1915 and 1916. The effect upon the nutri- 

 tive value of soaking or floating shellfish in fresh water is discussed, standards 

 are given regarding the sale of shellfish, and a statement as to administration 

 made by A. M. G. Soule. 



