FOODS NUTRITION. 393 



weight (on the dry matter hasis) the cooked vegetable is equally as nutritious, if not 

 more so, than the uncooked vegetable, the albuminoids being very similar in the 2 

 cases, and the phosphoric acid being only slightly reduced in amount. 



" It would seem that the sugar of the soluble carbohydrates and a certain amount 

 of saline matter are removed by the operations of boiling and straining, and the bal- 

 ance of the albuminoids is maintained by the major portion coagulating and remain- 

 ing behind with the other insoluble constituents." 



A preliminary study of the digestibility of connective tissue mucoids in 

 pepsin-hydrochloric acid, E. R. Posner and W. J. (ties (Amer. Jour. Physiol., 11 

 (1904), No. 3, pp. 330-350). — Some of the conclusions drawn from these investigate >ns 

 were in effect as follows: 



Connective tissue mucoids are digestible in pepsin-hydrochloric acid. The digest- 

 ive process is relatively slow and gradual, however, and considerable substance 

 remains insoluble even under the most favorable zymolytic conditions, the amount 

 being in every case at least 10 per cent of the original mucoid. The soluble products 

 are albuminate, primary mucoproteoses, secondary mucoproteoses, and mucopep- 

 tones. The general properties of these bodies are identical with those of typical 

 peptic products. 



The indigestible matter appears to consist mainly, if not wholly, of resistant com- 

 pounds of proteid and glucothionic acid. In most cases the mucoproteoses were also 

 found to be glucothionic acid products of varying composition. A glucothionic acid 

 similar to chrondroitin sulphuric acid was separated from both the indigestible 

 matter and the proteoses. The peptones did not contain the glucothionic acid 

 radical. At least 25 per cent of the indigestible matter consisted of combined 

 glucothionic acid. 



Connective tissue mucoids are readily digested by trypsin in alkaline solution.. 

 Tryptophan, leucin, and tyrosin are produced from them in abundance. 



Food analyses, C. F. Juritz (Rpt. Senior Analyst, Cape Good Hope, 1903, pp. 

 9-44). — Data are reported of a number of examinations and analyses of foods, bever- 

 ages, condiments, drugs, and potable waters. The bulk of the analytical work was 

 carried out under the local pure-food laws. 



Dairy and food division, C. B. Witmer (Pennsylvania State Dept. Agr. Bui. 118, 

 pp. 62). — This bulletin includes the laws creating the office of dairy and food com- 

 missioner in Pennsylvania and a digest of the laws committed to the commissioner's 

 administration. 



Aromatics and nervines in alimentation, A. Valenti (Aromatici e nervini nelV 

 alimentazione. Milan: Ulrico Hoepli, 1904, PP- 354; rev. in British Med. Jour., 1904, 

 No. 2268, p. 1433). — Under "aromatics" the author discusses salt, vinegar, sugar, 

 pepper, ginger, and other condiments, giving in each case a brief account of the 

 source, method of preparation, character, and physiological effect. Under "nerv- 

 ines," alcohol, coffee, tea, cocoa and similar products, and tobacco are included. 



Studies in body temperature. I, Influence of the inversion of the daily 

 routine; the temperature of night workers, F. G. Benedict ( Amer. Jour. Physiol., 

 11 (1904), No. ;?, pp. 145-169, figs. 5). — Using a very delicate thermometer, described 

 in a previous publication (E. S. R., 13, p. 878), the author studied fluctuations in 

 body temperature when the daily routine was inverted. "No tendency to an inver- 

 sion of the temperature-curve by inverting the daily routine of life is observed in any 

 of the experiments reported here." 



The calcium content of the feces of nursing" infants, J. Korjev (Inaug. Diss., 

 St. Petersburg, 1903; abs. in Russia. Vrach., 1903, p. 1038; Jour. Physiol, et Path. Gen., 6 

 (1904), No. 3, pp. 541, 542). — In this study mother's milk and cow's milk were 

 compared. 



