480 EXPERIMENT STATION RECORD. 



Further investigations of prepared foods for children, together with brief 

 remarks on the microscopical and bacteriological examination of such prepa- 

 rations, M. Blauberg (Arch. Hyg.,30 (1897), No. 2, pp. 125-155). — A continuation of 

 previous work reported in Arch. Hyg., 27 (1896), No. 2, pp. 105-175 (E. S. R., 8, p. 330). 



On the chemical composition of several nutritive salts (Nahsalze), together 

 ■with brief remarks on the value of mineral matter for the organism, M. Blau- 

 berg ( Arch. Hyg., 30 (1S97), No. 2, pp. 95-124). 



On the absorption of water by the gluten of different wheats, F. B. Guthrie 

 (Jour, and Proc. Boy. Soc. New South Wales, 30 (1896), pp. 124-134) . — See also Agr. 

 Gaz. New South Wales, 7 (1896), No. 9, pp. 583-590 (E. S. R., 8, p. 514). 



Classification of protein compounds, A. Wr6blewski (Centbl. Physiol., 11, 

 pp. 300-308; abs. in Chem. Centbl., 2 (1897), No. S, p. 525).— The author divides pro- 

 tein compounds into 3 classes, (1) proteins, (2) compound proteins, and (3) albumi- 

 noids or substances similar to protein. The 3 classes are each subdivided. Several 

 nitrogenous bodies are briefly discussed. 



Artificial food preparations, G. Klemperer (Dent. med. Wochenschr., 23 (1897), 

 June 27; abs. in Dietet. and Hyg. Gaz., 13 (1897), No. 9, pp. 604, 605).— The author 

 discusses artificially prepared nitrogenous, fatty, and carbohydrate foods. He 

 believes that in general the use of natural foods should be encouraged rather than 

 that of artificially prepared foods. 



The chemistry of soja sauce manufacture, V. Nishimura (College Agr., Tokyo, 

 Bul.,rol.3,No,3, pp. 101-206). — The process of manufacture of soja sauce is described 

 at length, and many analyses of the product in different stages are given. 



A study of metabolism during fasting in hypnotic sleep, C. F. Hoover and 

 T. Sollmann (Jour. E.rpt. Med., 2 (1897), No. 4, pp. 405-411, pis. 2).— The subject 

 of this experiment remained in hypnotic sleep for 9 days, awaking only once during 

 this period. He was supplied with water but consumed no food. The urine was 

 collected with a catheter and analyzed. No feces were produced. During the whole 

 period the subject excreted 113.617 gm. nitrogen. As the experiment progressed, 

 the loss of phosphoric acid became greater in proportion to the amount of nitrogen. 

 The uric acid excreted diminished on the first day but increased on the succeeding 

 days. 



"The chlorids gradually fell in amount, reaching the minimum on the last day. 



"The total loss of the body weight was 5,896 gm. (nearly 13 lbs.), 3,341 of which 

 must have been proteid material, as estimated in lean muscle from the amount of 

 nitrogen lost. Assuming that the maximum amount of glycogen in the liver was 200 

 gm., which we may assume was all consumed, the loss in fat and water would be 

 2,355 gm." 



The authors compare their results with those obtained in experiments with fasting 

 men. 



The bacteria in human feces when a vegetable and a mixed diet is consumed, 

 H. Hammerl (Ztschr. Biol.. 35, No. 3, pp. 354-356). — The author studied the bacteria 

 of human feces in connection with the work reported on page 473. 



On the separation of feces, M. Cramer and H. Neumayer (Ztschr. Biol., 35, No. 

 ■ I, pp. ■'■01-393). — The author recommends the use of pure silicic acid for separating 

 feces. 



The microscopic examination of the feces, vox Ledden-Hulseboscii (Arch. 

 Pharin., 235 (1S97), No. 6, pp. 419-435). — The author urges the importance of such 

 examination in many cases, and refers briefly to results of his own investigations. 



A contribution to the knowledge of the nitrogenous constituents of human 

 urine, especially the so-called alloxur compounds, W. Camerer (Ztichr. Biol., 35, 

 No. 2, pp. 206-251). 



The recent experiments supporting the theory of the formation of fat from 

 protein, E. Pflugkr (Arch, gesam. Physiol. [Pjliiger], 68 (1897), Nos. 3-4, pp. 176- 

 190). — A controversial article. 



I 



