1104 EXPERIMENT STATION RECORD. 



Concerning' sulphurous acid in composition, W. Kerp (Arb. K. Gesxmdheit- 

 samte, 21 (1904), pp. 180-225; abs. in Ztschr. Untermch. Nahr. u. Genussmtl., 8 

 (1904), No. 3, pp. 213-215). — Studies of sulphurous acid and the forms in which it 

 occurs with special reference to food products. 



Colored legumes, Wacker (Ber. Untersuch. TJlm, 1902-1904, p. 18; abs. in Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 7, p. 436). — A small amount of green 

 coloring matter, which was probably added chlorophyll, was obtained from green 

 peas. 



Swiss food book. I, Alcoholic beverages (Schweizerisches Lebensmittelbuch. 

 I, Die alkoholisclien Getrdnke. Bern: Neukomm & Zimmermann, 1904, 2. ed., pp. 76; 

 rev. in Ztschr. Untersuch. Nahr. u. Genussmtl., 9 (1905), No. 3, p. 190). — The subjects 

 included are beer, wine, and other alcoholic beverages, and vinegar. It is stated 

 that this edition has been revised. 



Complete analyses of northern Italian wines exhibited at the Paris Expo- 

 sition, 1900, C. Mensio and A. Levi (Staz. Sj>er. Agr. Ital, 37 (1904), No. 7-8, pp. 

 549-578). — Over 200 samples are reported upon. 



The phosphoric acid content of wines of northern Italy, C. Mensio (Staz. 

 Sptr. Agr. Ital., 37 (1904), No. 7-S, pp. 579-594). — Data are reported regarding the 

 phosphoric acid content of a large number of samples of wine. 



Changes in the composition of wine due to clarifying with isinglass, gela- 

 tin, albumen, and Spanish earth, K. Windisch and T. Roettgen (Ztschr. Unter- 

 such. Nahr. n. Genussmtl., 9 (1905), No. 3, pp. 129-133). — The authors studied the 

 changes in composition of wine brought about by the use of different clarifying 

 agents. From the analyses reported and other available data it appeared that the 

 chemical composition of wine is only slightly modified by the clarifying agents, this 

 being especially true in the case of isinglass and gelatin. 



Principles of dietetics, H. Labbe (Principes de dietitique. Paris: J. B. Bal.Uere& 

 Sons [19041, pp. 330 >' rev - in R ev - $ oc - Sri- Hyff- Aliment., 1 (1904), No. 3, pp. 284, 

 285). — Foods, the process of digestion, digestive ferments, principles of dietetics, and 

 related topics are considered in this handbook. 



Dietary studies with Harvard University students, E. Mallinckkoot, Jr. 

 (U. S. Dept. Agr., Office of Experiment Stations Bui. 152, pp. 63). — Dietary studies 

 were made with 10 students living at Randall Hall, one of the large college commons 

 of Harvard University. In every case the investigations covered 3 periods of 3 

 weeks.each in the fall, winter, and spring. 



Considerable variations were noticed with the different individuals and in differ- 

 ent periods, but not greater than might have been expected. So far as it is possible 

 to judge, the men appeared to be in bodily equilibrium on their various diets during 

 the different periods; at least they showed no change in general physical condition 

 that could be detected by careful medical examination. 



On an average the diet furnished 86 gm. protein and 2,064 calories of energy, values 

 which are smaller than those called for by the commonly accepted dietary standards. 

 However, considered on the basis of body weight, the daily diet supplied 1.3 gm. 

 protein and 45 calories of energy per kilogram body weight, i. e., a little less protein 

 and a little more energy than called for by the standards referred to. The amount 

 expended for food was small, being on an average 37 # .9 cts. per man per day. 



The problems of rational nutrition and the measurement of available 

 energy by the dynamometer devised by Charles Henry, A. Goy (Rev. Soc. Sci. 

 Hyg. Aliment., 1 (1904), No. 2, pp. 125-131, figs. 4). — A special form of dynamometer 

 is described. 



Duclaux' work and rational nutrition, C. Novrry (Ber. Soc. Sci. Hyg. Ali- 

 ment., 1 (1904), No. 2, pp. 154-173). — A summary of the work of Duclaux in relation 

 to nutrition. The author calls attention especially to that phase of the work which 



