420 



EXPERIMENT STATION RECORD. 



In the cominents ou tliese dietary studies the results are compared 

 with results of similar studies made iu other localities in the United 

 States and with the accepted dietary standards. The Tennessee beef 

 is also compared with that raised in other regions. 



The following conclusions were reached : 



'' So far as the analyses which have l)een made are concerned, beef grown near 

 Knoxville, in Tennessee, is much leaner than that urown in the North and Northwest. 

 That this is so is not against hut rather iu favor of the Teuuessee-raised beef. . . . 



" In general these dietary studies at Knoxville agree with those made elsewhere in 

 implying that the food consumed by the people of the United States contains rela- 

 tively too little of the flesh formers and too much of the fuel ingredients. . . . 



"The few accurate studies thus far made imply that this one-sidedness is greater 

 in the South than in the North, and accord with the general impression that the com- 

 mon diet in the former region contains an excess of the fatter kinds of meats, such as 

 pork, and of the starchy and sugary vegetable foods, such as corn meal and molasses. 

 What is needed is to use foods better adapted to the needs of the body, in other 

 words, foods which contain more protein. Such are lean meats, as beef and veal and 

 chicken; fish, like salt cod and mackerel, and fresh fish, where they are obtainable; 

 milk, which is of itself an economical and well-balanced food; skim milk, which 

 has all the protein and half the fuel value of Avhole milk and is in most localities the 

 most economical source of animal protein ; oatmeal ; Ijeans, peas, and other legumes, 

 especially cowpeas." 



The digestibility of tripe by man, P. Solomin {Arch. Hyg., 27 

 (1896), No. 2, pp. 176-188). — The experiment was divided into two 3-day 

 periods. In the first period the diet consisted of tripe, bread, butter, 

 and a little flour (used in cooking the tripe). In the second an eciuiva- 

 lent amount of meat was substituted for tripe. Beer was used as a 

 beverage. Food, urine, and feces were analyzed. The results are 

 given in detail in tabular form. The total nutrients consumed and those 

 excreted in the feces and the nitrogen in the urine in each i^eriod are 

 shown in the following table: 



Digestion experiment with tripe. 



The coefficients of digestibility for the tripe period were, dry matter 

 93.49, nitrogen 89.16, fat 95,36, and ash 81.61 per cent; and for the meat 

 period, dry matter 93.71, nitrogen 90.41, fat 95.96, and ash 88.41 per cent. 

 The author believes that in general there is no marked difference in 

 the digestibility of tripe and meat. 



The author mentions the fact that little of the nitrogen iu tripe is in 

 the form of albumen; most of it is in the form of connective tissue. 

 More chlorin and less phosphoric acid were excreted in the urine dur- 

 ing the tripe period than when meat was consumed. In the author's 



