FOODS NUTRITION. 789 



Does the diet liave an effect upon tlie excretion of carbon dioxid ■wh.en 

 muscular -work is performed? J. K. Johansson and G. Koraen {Skand. Arch. 

 Phi/xioL, /.)' {I90x!), X<>. S-5, pp. 251-3(18). — Continuing the experiments noted 

 above, the authors studied the effect of diet upon muscular work as shown by 

 changes in the respiratory quotient. Some of the principal conclusions which were 

 drawn follow: The results of these experiments, showing a decreased amount of 

 carbon dioxid excretion during muscular work as a consequence of the diminished 

 glycogen content of the body, indicate that when fat is a source of nmscular energy 

 it is not first converted into carbohydrates, as has been suggested. The carbon dioxid 

 excreted during work and rest, when sugar, protein, and fat were consumed and also 

 after fasting, was greater than the amount when work was performed and tlie glycogen 

 in the body liad ])een exhausted by fasting and muscular work. The authors note that 

 sugar or protein added to the diet affected the excretion of carbon dioxid in a man- 

 ner entirely different from what would be expected from the amount of muscular 

 work. This phase of the subject is discussed. According to the authors, when the 

 glycogen of the body is exhausted, muscular exertion and internal muscular work 

 increase the cleavage of body fat. From the experiments it appears possible to 

 maintain at a constant height for a number of hours the increased carbon dioxid 

 excretion caused by consuming nutrients, provided the nutritive material is taken 

 repeatedly in small portions. These and other deductions are discussed at length. 



The work of the digestive glands, J. P. Pawlow, trans, by W. H. Thompson 

 {London: Charles Griffin, it Co., 1903, pp. 208; rev. in British Med. Jour., 1903, No. 

 2194, pp. 151-15S). — This volume summarizes the author's experiments on the J)hysi- 

 ology of digestion. 



Pancreatic secretion, B.vyliss and Starling {Jour. Physiol., 1902, Sept.; abs. in 

 British Med. .Tour., 1902, No. 2191, Epit., p. 96). — The occurrence of a body called 

 "secretin" is noted, which the authors state is secreted in the epithelium of the 

 small intestines and is carried by the blood to the pancreas, where it causes a flow 

 of pancreatic juice. The investigations reported are a contribution to the sul)ject of 

 the physiology and pathology of pancreatic secretion and digestion. 



Concerning the utilization of glycerin in the body and its estimation in 

 urine, H. Leo [Arch. PhijsiuJ. iPjiiojcr'], 93 {1902), No. 5-0, pp. 269-270).— In the 

 experiments described a man consumed from 8.93 to 26.76 gm. glycerin per day and 

 no disturbance of metabolic processes or of digestion was observed. When larger 

 amounts of glycerin were consumed a portion was excreted in the urine. This was 

 not the case with the smaller doses. According to the author 0.29 gm. glycerin per 

 kilogram of body weight is retained in the body. Reasons are given for believing 

 that the glycerin retained in the l)ody does not come from the cleavage of fats. 

 Analytical methods are described. 



Calculating the cost and nutritive value of army diet, Schumburg {Dent. Mil. 

 Arztl. Zt.^fhr., 1901, No. 8-9, p. 522; abs. in IIijij. Biind-sHtnu, 12 {1902), No. 22, p. 

 1172). — The subject is discussed and a dietary standard proposed, which is based on 

 an estimated energy requirement of 3,000 calories per man per day, of which 400 

 calories are to be supplied by protein and 500 by fat. 



General mess manual and cookbook for use on board vessels of the United 

 States Navy ( Wnslilngton: C. S. Nut/ Dept., 1902, pp. 32). — In this publication, 

 which was prepared under the direction of the Paymaster-General of the U. S. 

 Navy Department, the organization and administration of the general mess of the 

 Nav}' is discussed, as well as the establishment and administration of commissary 

 stores, and related topics. A number of recipes are given for the preparation of the 

 food served the enlisted men in the Navy. 



Home science cookbook, Mary J. Lincoln and Ann.a Barrows {Boston: Home 

 Science Pub. Co., 1902, pp. X-\-281). — A large number of recipes are given for dishes 

 suital^le for different meals. The value of the various classes of foods is discussed, 

 and menus suggested for each month of the year. 



