... 



quantity of dry matter in the daily food bring .-. round numbers 1 percent .c the 

 body weight. 



-. careful study of the effect of the preserfatrre administered upon the cobl 

 *>. ;. f ::.-::-••— -\ - - _" " "--:. :~t. r> ' .:. *--;.— -.'.- i\. >".* ".•: tlv 

 There is. howerer, no tendency of «»yniiarkednaflaiir^eT^a>^Siiemtfaeprea a^a6ii»i^ are 

 given in large quantities, to excite : -i • - :—- ~ :-- '- iizi -z_-~-i- "--- : ■r-y-e? ~ i.~ -- 



produces bnt little change in the weight of dry natter in the fa 



--'.-■ .ism of nitrogen, it was found that 94.5 percent of the nitro- 

 gen consumed in the fare period was exacted, 94.1 per cent in the peri ti nth the 



respectively, 8t^ i»-a, and SL4 per cent m the 3 periods. The eherJ : the | resen a- 

 trre on the general character of the nrine is considered in detail. 



Though the effects of boric arid and hotax on the metabolism of phosphone gave 

 some contradictory results, the authors state that there was a marked tendency 



- ■ -.- . i.-. . ■. --:-—- '.--.-. ---_ i :;:.-■; i ■ .-. i. '. : .z ":i- jer. • : _z -v . --■-:--—-;- 

 *."-"■ ■ i- •> .."....\-~- •-: ". ■.:. • --:_-- : : ;■ .r " : :i>:.'.:" i. • . - •- - 

 in the fore period was SC.3 per cent, in the period with the preservative 14)3.1 per 



>-:.- i..-. : .:_ -; - ; :--•■• ■ • -" :-: 



-hown by the amounts of fat found in the feces, the preservatives tested caused 

 almost no disturbance in the metabolism of this nutrient According to the reads? 



■ • -.: :-- "--- ;.- - . -..-:.. \ -\- -±- :-:.-:--—.- i" - - \ ------ v---_ 



the combustion of food in the body, the fact bring especially noticeable in the after 

 period. On the whole the preservatives i in on I "a marked decrease in the total 



- . . - :.-:.- —.:.- ,:. . ± zi^z's.- . : •--.— - .- - v.. - - . \ - - - :-■ ■— 



arid and borax, when continuouslj b i ~ : ~ ' . ^ i^r^i Lr. sr- .s, . iases for a fang peric»i- i 

 when given in large quantities for a short period, create disturbances of appet-- 



_•■■--. -. iz-i : ;.r:i ::. 



I''.t::: :: : : mztivie :=. -Jlt i -- -.-r ezzzT-rzi 7 

 /*■/*. A^r., Rmnimi vf Amimm Im&m&rg EfLlS&S.f — 



7" ".. "• " t - .-- -;.-- - -- - - ; r - - - - - - . ~: -.- - 



Formaldehyde added to mOk in the proportion of l:3i'.»> preserved the milk for 

 4$ hours. Added to milk in the proportiion of I±-:# or leas, it has no efieet on the 

 activity of the fresh enrymis, rennet, pepsin, pancreafin, and wa«pw™ fo ■■■- ■■ . A'Med 

 to staich in the proportion of l:±.-»> or less, it has no emeet on Hat c nu t w a a on of 

 the starch by the enzyms, ptyalBn, and amyfoprin im rifinb. Fcauuuoefayde added So 

 muk in sufficient quantity to preserve it for -I* bouts, that 5*. 1: 3i. &fx did not inter- 

 fere wiih the action of the enzym gafactase fa Tier:. 



Forma?k2ehyde added to milk in the proportion of Iz^&jfflft pn r ^%€ a «g the deieik>f>- 

 mentof Ithe mere coinmon bacteria found in milk, and when added in the pmfw 

 tionctfl:1^6t» it kOk these bacteria. FormaMehyde may be added to milk in snrm- 

 cient quantities to preserve the. milk and prevent the devefofMnemt of some of the 

 more common bacteria, that 5>. 1 : 10u>X*X and still have no defeterious eficxt on the 

 dfejestibiliry of the m£!k fa ribv. 



Plrysiological eccmonry in. nutiitkm , B. H. Cmi n nrn i Vmh: Fbsiankk 



pp. XJT—4:s, ;,;.*_ is}. — Tbe impu i taut inrest^atkms recmued 



in this volnme extended oier the better part of the year, and were node with digw^ r- 



i" - --- 



Thesperial object was to secure data l egaiding the actual food leuufaeaaeaas of 



- - • •:; . :--i. '. - -;•-- " :' z.- " ".. ". :._ :.-i. " - - - -" - • ~--l 

 smaller amounts than the cwaanwrnly accepted dietary .frandanis call for. Thegen- 

 eral pfan of the studies was to gradually replace the ordinary diet with a samf ie 



mi-mi ttift rtmraimiw^ m #wi»|Mi«Iitrfji aamall Mwniiiirtl <nff fwirim Tb aCKSBUpffish this 



