FOODS NUTKITION. 991 



exiieriments is much wider tluui tlu> differences ])et\ve(>u tlie average.s of similar 

 experiments with different suhjccts." 



The sojourn in the calorimeter (i. e., conliiu-menf, under somewhat abnormal con- 

 ditions) had httle influenre on the (Ugestibility of the food. It is said in effed that 

 increasing the quantity of either carbohydrates or fat above those common in the 

 ordinary diet had no inlhience upon the digestibiHty of the other mitrients of the 

 diet, while the digestibility of the fat or the carbohydrates in the experinu'nts in which 

 cither was used in large quantities was as large, or larger than, in the exi)eriments 

 in which the quantities were more nearly like those in the ordinary diet. In these 

 experiments more or less severe muscular work liad no apparent effe(;t ui)ou the 

 digestibility of the different nutrients of the diet. 



"It made practically no difference whether the men were as (luiet as possible, or 

 were engaged in very light, or moderate, or severe nmscnilar work, the proportions 

 of unavailable material rejected by the intestine wtire no larger in one case than in 

 the other. That is to say, so far as the using up of the nutrients of the food was 

 concerned, the amount of niuscular exercise made no ai)i)reciable difference." 



Judging by the results of these experiments it appears that on an average the 

 coefheients of digestibility of the nutrients in a mixed diet are: Protein 92 })er cent, 

 fat 95 per cent, and carbohydrates 97 per cent. These factors it is noted depend 

 considerably upon the proportions of animal and vegetable foods in the diet, as the 

 digestibility of the nutrients is different in different materials, the protein of animal 

 foods, like meat and milk, being more completely digested and utilized than that of 

 most vegetable foods, like beans or potatoes. The digestibility of the protein of 

 mixed diet will therefore vary according as it contains a larger or small(>r proj)ortion 

 of animal food. Roughly speaking, however, about 95 to 96 per cent of the total 

 orgaui(t matter and 91 to 92 per cent of the total energy of mixed diet will bedigestil)le. 



Percentage composition and pecuniary value of human foods, J. Konig 

 {Prozentige Zusammensetzung und Ndhrgcldwert dar menschlichen NahrnngsmiUel. Ber- 

 lin: J. Springer, 1902; rev. hi, /Asfchr. Untersuch. NdJir. ii. Grniissnitl., 6 {190S), No. 6, 

 p. 286). — The eighth edition of this useful publication. 



Composition and food value of the principal vegetables, Ball.vnu {Tier. 

 Interudf. FaJsif., U {1901), No. 3, pp. 76-7S). — The food value of vegetables is dis- 

 cussed and a table given showing the composition of a large nund)ei'. 



A study of the food value of some of the edible fungi of Ames, J. B. Weems 

 and AiJCE AV. IIess {Proc. Soc. Prom. Agr. Sri 1902, pp. 1G5~172). — Analyses are 

 reported of a number of samples of nmshrooms, including Coprinns atranienturins, C. 

 ■tnicaceus, Hirneohi auricula., Ilydimm coralloidea, Morcliella csculenta, Lijcoperdon 

 glganteum, L. Gemmatum, Pleurotus sapidus, P. tdinar'mx, and cultivated mushrooms, 

 Agariciis campestris, including local-grown specimens and French canned goods. 

 The food value of mushrooms is discussed and the fact pointed out that although they 

 are not superior and possibly not equal to ordinary vegetables in this respect, they 

 deserve high rank as condiments and relishes and arc of value in adding to tlH> attract- 

 iveness of the diet. 



Bread making from the standpoint of public health, A. Laukent {('onrpt. 

 Rend. 10. Cong. Jnlrrnat. Ifi/g. ct Dnnogr., Pnrl.% 1900, pp. 181, i<?«?).— Suggestions 

 regarding the manufacture of wholesome bread. 



The determination of the baking quality of flour by means of the 

 gliadimeter, K. Fleurent {Ann. Chini. An(di/f., 8 {190S), pp. 6-9; (tliK. hi Chew. 

 Ccnthl, 1903, I, No. 9, p. 542) .—It is stated that the baking quality of Hour may be 

 rapidly determined by the gliadimeter, an instrument devised by the author. 



Concerning the identification of currant jam, J. ScniNULEK {7Axchr. Ijuidw. 

 VerKuchsii'. Ori^terr., 6 {1903), No. 1, pp. 22-26, figs. 2) .—Data are givon regarding the 

 chemical and microscopical examination of currant jam. 



