FOODS NUTRITION. 



285 



istry Circ. 15, pp. 27). — The investigations summarized have been noted from another 

 publication (E. S. R., 16, p. 182). 



Handbook of nutrition and dietetics in relation to therapeutics, E. von 

 Leyden, revised by G. Klemperek (Handbuch der Ernahrungstherapie und Didietik. 

 Leipzig: Georg Thieme, 1903, vol. 1, pp. X+502, dgms. 2; 1904, vol. 2, pp. VIII \-579, 

 fig. 1). — The general theories of nutrition in relation to the treatment of disease are 

 discussed. The volumes are largely made up of special articles by different authors 

 on a variety of topics related to the general subject under consideration. The intro- 

 duction states that some of the chapters have been entirely rewritten. 



Scope and results of the nutrition investigations in the United States, 

 L. Gkandeao {Rev. Soc. Sci. Hyg. Aliment., 1 (1904), No. 1, pp. 1-17). — A summary 

 and discussion of the nutrition investigations which have been carried on under the 

 auspices of the Office of Experiment Stations. 



The value of sugar in the diet of soldiers, Roigey (Caducee, 1904, Jon. 9; abs. 

 in Rev. Soc. Sci. Hyg. Aliment., 1 (1904), No. 1, pp. 90, 91). — It was found that when 

 40 gm. of sugar was added to the diet of soldiers for a long period gains in weight 

 were made, but in a number of cases unfavorable symptoms resulted. In the abstract 

 cited it was pointed out that this was to be expected, since a corresponding amount 

 of other energy-yielding foods were not omitted when sugar was added to the ration. 



Sugar in the diet of soldiers, Bienpait (Caducee, 1904, Feb. 6, p. 40; abs. in Rev. 

 Soc. Sci. Hyg. Aliment., 1 (1904), No. l,p. 91). — The author discusses Boigey's exper- 

 iments on sugar and does not share his conclusions. 



Statistical investigations of the diet of workmen, E. Waxweller (Rev. Soc. 

 Sci. Hyg. Aliment., 1 (1904), No. 1, pp. 17-24).— A brief account of investigations 

 regarding the diet of Belgium workingmen, conducted by the Solvay Institutes. 



The utilization of vegetable proteids by the animal organism, E. W. Rock- 

 wood (Arner. Jour. Physiol., 11 (1904), No. 4, pp. S55-S69). — Experiments with dogs 

 and men are reported on the digestibility of oatmeal prepared in different ways and 

 of separated oat proteid. When slightly cooked and well cooked oatmeal were com- 

 pared, it was found in every case that the digestibility of the proteid was increased 

 by long cooking, and "it is a natural supposition that this is the result of the break- 

 ing down of the cell walls and the easier access of the digestive enzyms to their 

 contents." 



In one series of experiments with dogs, meat, separated oat proteid, and malted 

 oats were compared, and in another, oat proteid, rolled oats, meat, and zein. In 

 these and the other experiments mentioned the balance of income and outgo of 

 nitrogen was determined. Some of the results obtained follow: 



Digestibility of protein of oats ami other foods — Experiments with dogs. 



Food. 



Method of prepara- 

 tion. 



Digesti- 

 bility of 

 protein. 



Meat with lard and cracker dust, average 4 tests 



Mai ted oats 



i !oarse oatmeal, average 2 tests 



Rolled oats 



Oat proteid, first test 



Oat proteid, second test 



Zein, first test 



Zein, second test 



Fine oatmeal, average 2 tests 



Raw 



do 



Cooked 5 to 8 minutes. 



do 



do 



do 



do 



do 



Cooked 4 to 6 hours . . 



Per cent. 



5.6 

 8.8 

 17.5 

 13.8 

 4.4 

 10.5 

 22. 4 

 10.5 

 15.1 



The principal conclusions drawn were in effect as follows: It is evident that with- 

 out their removal from the materials associated with them the vegetable proteids are 



