478 EXPERIMENT STATION RECORD. 



Mliich tlie respiratory changes were studied, 2 of the subjects marched on a sort of 

 treadmill, which inclined upward slightly. 



From a study of tho results obtained the authors calculate that for motion of for- 

 ward progression one of the subjects recphred 509.3 calories per kg. of body weight 

 per 1,000 meters of the distance covered, and 7.5535 calories per kilogram-meter for 

 the work of lifting the body. Similar values for the second subject were 527.14 

 calories and 7.487 calories. The conclusion was drawn that, generally speaking, the 

 enero-y expended in walking is very nearly proportional to the mass moved forward; 

 but under favorable circumstances, of which perhaps the most important is that the 

 load carried be properly distributed, the body plus the load is moved with a smaller 

 proportional expenditure of energy than the body without the load. 



During marching the authors calculate that the energy expended would produce 

 an amoimt of heat sufficient to raise the body temperature 1° in 8.7 minutes. Never- 

 theless, the temperature was raised only 1 to 1.5° .C. after the heaviest marching, the 

 extra heat being carried off largely by the increased elimination of water through 

 the skin. 



The authors believe that the observed changes in the respiratory quotient show 

 that the carbohydrates in the body are quickly used up, leaving the fats as the 

 enero'v-yielding material. Other observations are discussed at length in relation to 

 the clothing and diet of soldiers and their physical health, etc. The book also con- 

 tains a historical and critical review of earlier experiments on the general subject of 

 marching considered as a form of muscular work. 



The digestibility of foods in the stomach with special reference to hygiene, 

 C. Fermi {Ardi. Anat. u. PliysioL, Physiol Aht., 1901, Sup., pp. 1-83; abs. in Ztschr. 

 Untermch. Nahr. u. Genussmtl, 5 {1902), No. 30, pp. 975, 575).— The greater number 

 of the author's experiments with foods were made Avith dogs and pigs, and a small 

 number with man. Many deductions are drawn regarding the comparative digesti- 

 bility of foods and related topics. 



Heat of combustion and physiological nutritive value of foods. II, The 

 nutritive value of meat extract, ,1. Frextzel and N. Toriyama {Arch. Anat. u. 

 Physiol, Pliysiol. AbL, 1901, pp. 499-512; <ibs. in Ztschr. Untersuch. N'ahr. u. Genussmtl, 

 5 {1902), No. 20, p. 983). — According to these authors, some two-thirds of the energy 

 of albumiu-fi'ce meat extract is available for the body. 



Concerning the effect of sunlight upon the gaseous exchange in man, 

 H. WoLPERT {Arch. Hycj., 44 (1902), No. 4, pp. 322-338).-~X number of experiments 

 are reported and discussed. 



The harmfulness of boric acid as a food preservative, J. Kister {Ztschr. Ilyg. 

 u. Tnfedionskrank., 37 {1901), p. 225; abs. in Hyg. Rundschau, 12 {1902), No. 9, pp. 

 463, 464). — Experiments with animals led to the (-onclusion that boric acid was 

 harmful. 



Review of the literature of foods for the year 1900, A. J. J. Vaxdevelde 

 {Repert, Gesclir. VocdinysnnddeL, 1900, j>p. 140). — A large number of titles of pubhca- 

 tions on the general subject of footls and food products are included in this volume, 

 bibliographical data being accompaine<l in most cases by notes regarding the ground 

 covered by the publications cited. 



Review of articles on foods published during the year 1901, A. J. J. Van- 

 devej.de {Repert. Geschr. Voedinysmiddel , 1901, pp. 165). — This is the second annual 

 volume reporting titles of articles on analytical methods, water, milk and cream, 

 bread and flour, sugar, and related topics. In most cases the bibliographical data 

 are accompanied by Ijrief notes regarding the scope of the articles cited. 



