FOODS NUTRITION. 78 



much as 1,000 calories per «lay). It was found that the (lif:estil)ility of the diet was 

 not appreciably affected under these conditions. As regards the income and outgo 

 of nitrogen, there was almost invariably a gain of nitrogen during the period of work 

 which amounted to as much as 5 gm. per day at times. Allowing for the slightly 

 increa,sed amounts of nitrogen in the daily diet during this period, as compared with 

 the preceding rest period, there was at times a relative gain and at times a relative 

 loss of nitrogen. In the experiments made [during the second year] the energy in 

 the diet during the period of muscular activity was increased by about 500 calories 

 per da;-, while the nitrogen remained practically the same as during the preceding 

 rest period. The calculated energy required for the measured muscular A\ork ranged 

 from 127 to 147 calories and averaged 139 per day. The digestibility of the diet was 

 again uninfluenced by muscular work. A study of the nitrogen balance shows that 

 in the majority of cases if there was a gain during the rest period it was increased 

 during the work period, and if there was a loss it was diminished. In other words, 

 comi)aring the elimination of nitrogen in the periods of little muscular activity and 

 normal diet with that during periods of increased activity and a diet furnishing 

 energy largely in excess of the heat equivalent of the measured work performed, 

 there seems to be a slight decrease under the latter condition. This is true even 

 when we consider the possibilities of a small loss of nitrogen in the perspiration and 

 a lag (»f considerable duration between the breaking down of nitrogeiious niaterial 

 within the body and the excretion of nitrogen in the urine." 



Concerning' the influence of pasteurized grape juice upon g-eneral nitro- 

 gen metabolism, etc. , body weight, and intestinal putrefaction in healthy- 

 man on mixed diet, M. Minas {Inaug. Dixft., Dorjiat, 1900, pj). 144; f'fe- lit Zt^<clir. 

 Unlcrsnch. Nahr. u. Genussmtl., 4 {1901), No. 5. pp. 204, 205). — Detailed analyses of 

 pasteurized grape juice (including ash constituents) are reported, as well as a num- 

 l)er of experiments in which graj^e juice was consumed as part of a mixed diet. 

 Among other conclusions it was pointed out that a rational use of such pasteurized 

 grajie juice with a satisfactory mixed diet diminishes the cleavage of protein in the 

 body. The power to protect protein depends upon the grape sugar present and is 

 dependent not alone u})on the quantity of grape juice taken, but also on the kind 

 and amount of protein consumed. The richer the food in easily digestible protein, 

 the greater the power of the grape juice to protect the protein. The effect of pas- 

 teurized grape juice on the digestibility of protein and other questions of interest 

 from a dietetic standpoint are discussed at some length. 



The available nourishment in foods, C. Turle {BritiaJi Food Jour., -^ {1900), 

 Xo.'<. J.!, jij). :U1, .IIJ; 24, pp. S48, 349). — A general discussion of food and diet. 



Nutrition and the nation's food, J. Fkentzel {Ernaliyiiiifi mul \'nlL-siiiihriiiii/.-i- 

 miftel. Leipsic: B. G. Tculmer, 1900; rev. in Ocderi: Chem. ZUj.,.i [lUOO), No JO, p. 

 493). — A series of six lectures. 



The principles of metabolism and nutrition, L. Bkeisachek(/iVp/v/(/./Vo//( P]iy>i. 

 and Siirij., I'jod, Xor., pji. ..'0). — The autlior discusses experiments carried on by him- 

 self and other investigators. 



The methods of practical hygiene, K. B. Lehmann {Die Meihodcn der jiraldischen 

 IIl/;/iei><: Wic.^fxiden: J. F. Bergman, 1901, 2. ed., pp. XVIII + 698, figs. 140).— A 

 revised and enlarged edition of this handbook and laboratory manual, which is 

 designed to meet the needs of physicians, chemists, and others who have occasion to 

 make examinations of air, animal and vegetal)le foods, etc., from a hygienic stand- 

 point. 



Fifth report on food products, Vj.H. J knkish {Connect icid Slate Stu. lipt. 1900, 

 pt. J, pp. 10.5-1/4). — The Connecticut food law and the law regulating the sale of 

 commercial feeding stuffs are quoted. The work of the station during the year in 

 the examination of food products is briefly reviewed. lu all 82-1 samples were 

 examined. 



23194— No. 1—01 6 



