ANIMAL PRODUCTION. 



71 



Meat and meat preparation in the diet of man, II. Poda and \V. Pkausnitz 



(Ztachr. Biol., 4-^ {1901), pp. 377-406). — Digestion experiments with man are reported 

 in Avhieli roast meat, salt meat, and meat alljnmen, with and without the addition of 

 meat extract, were added to a simple mixed diet. From a numljer of the experi- 

 ments the following average tigures were deduced, showing the amount of the differ- 

 ent nutrients excreted in the feces — that is, not digested: 



Xutrioits excreted in the feces whoi meal and meat preparations were eaten. 



Diet. 



^'■5'' Nitrogen ^^^^^^ 

 matter, ""rogen. extract. 



Ash. 



Meat albumen 

 Roast meat . . . 

 Siilt meat 



Per cent. 

 4.10 

 3.33 

 3.26 



Per cent. 



10.27 



7.12 



6.79 



Per cent. 

 22.87 

 19.14 

 10.04 



Per cent. 

 4.52 

 3.68 

 4.76 



Artificial digestion experiments were also made, which led to the conclusion that 

 fresh meat was more quickly dissolved than the dry meat preparations, and that dif- 

 ferent preparations made by drying meat differed among themselves in the (juickness 

 with which they were dissolved. The experiments are discussed in detail. 



The power of alcohol to protect protein, R O. Neumann {MiXncheii. Med. 

 Wclnisrhr., 1901, No. 28, p. 1126; abs. in ILjg. Rundschau, 12 {1902), No. 5, pp. 248, 

 249). — From experiments in which the author was himself the subject, he concluded 

 that under the experimental conditions alcohol was directly comparable with fat. 

 He regards alcohol as a nutrient. 



The cleavage of protein in man -when severe work is performed, C. Jack- 

 son {Atli R. Accad. Lincei. Rend. CI. Sci. Fis. Mat. e Nat., 5. ser., 10 {1901), II, No. 

 8, pp. 186-188). — Experiments are reported in which the urine of 5 persons was 

 examined after severe work which consisted in climbing a mountain, the results 

 being compared with similar data obtained when no work was performed. The 

 author believes that muscular work increased the cleavage of protein. [It should be 

 noted that no statements are made concerning the food eaten. The variations in the 

 amount of nitrogen excreted may have been due to variations in the amount of pro- 

 tein consumed.] 



Concerning the tryptic cleavage of protein, J. Mochizuki {Beitr. Cliem. Phy- 

 siol, u. Pathol. Ztschr. Bicjchem., 1 {1901), p. 44; (d,s. in Ilijg. Rundschau, 12 {1902), 

 No. 5, pp. 235, 236). — A chemical study of tryp.sin. 



The influence of environment, and especially of inorganic substances, 

 upon the properties of protein, J. Starke {Ztschr. Biol., 42 {1901), pp. 187-227). — 

 A theoretical discussion of the structure and properties of the albumen molecule with 

 special reference to the author's investigations. 



ANIMAL PRODUCTION. 



Commercial feeding stuffs in the Connecticut market ( Connecticid State Sta. 

 Bui. 138, pp. 39). — In accordance with the State feeding stuff law, analyses were made 

 of a number of samples of cotton-seed meal; old and new process linseed meal; wheat 

 products from winter, spring, and unclassified wheat, including bran, middlings, and 

 mixed feeds; corn meal; gluten meal; gluten feed; hominy feeds; rye feed; malt 

 sprouts; buckwheat shucks; buckwheat middlings; and miscellaneous feeds, includ- 

 ing the by-products from cereal breakfast foods, proprietary feeds, condimental feeds, 

 and meat meal, and otlier poultry feeds. 



"Cotton-seed meal, linseed meal, the gluten meals and feeds, and the factory 

 mixed feeds of two firms are, as a rule, sold with a guaranteed percentage of protein 

 and fat as is required by the State law. On the other hand, the wheat feeds, and 



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