578 EXPERIMENT STATION RECOBD. 



Preservation of ch.opped meat and the number of spores of micro-organisms 



in it, A. Stroschek (.1/v7/. Hyg., 40 {1901), No. 4, PP- 291-319). — The composition 

 of-.a number of commercial preservative salt mixtures is given and the value of such 

 mixtures is discussed as well as the possibility of rendering meat preserved with 

 them harmful on account of the presence of sulphurous acid and salts. 



Concerning tbe chemical composition and sanitary valuation of certain 

 meat preparations, F. Kestxer {Inaufj. Diss. Pharm. Iiwt., Dorpat, j)})- 88; abs. in 

 Ztschr. Uniersuch. Xahr. u. Genussmtl., 4 {1901), No. 14, pjt. 646, 647). — A study 

 (including analyses) of a number of meat preparations. 



Annual report of the progress of examination of food and condiments, 

 1899, H. Beckurts and G. Frerichs (.raJiri'-^herirJit uher die Fortschritte in der Uiitcr- 

 suchung der Nahrungs- und Genussmittel. Gotiingen: Vandenhoeck and^Rvprechl, 1901, 

 pp. 138; noted in Zf.schr. XJntermcli. Nahr. u. Genussmtl., 4 {1901), Nos. 13, p. 624; 18, 

 pp. 863, 864). — A reprint from the Jahresbericlit der Pharmade for 1899. 



Reports upon food and drug inspection, microscopical examination of 

 food, and arsenic and other poisons in manufactured goods {Reprint from 

 Massachusetts State Bd. Health Rpt. 1900, pp. 86, pis. 16). — This report embraces 

 statistical matter and investigations carried on by A. E. Leach under the State pure- 

 food law. 



Diet during training, H. Lichtexfelt {Arch. PJn/siol. {Pfliiger'], 86 {1901), N'o. 

 3-4, pp. 177-184). — The nitrogen elimination of 2 athletes was studied. The con- 

 clusion was drawn that the long-continued severe nuiscular work of athletes requires 

 more protein than ordinary work, the amount ranging from 2 to 3 grams per kilo- 

 gram body weight. 



Observations in China and the tropics on the army ration and the post 

 exchange or canteen, L. L. Seaman {Neiv York: Wynkoop, Hallenheck, Cranford 

 Co., 1901, pp. 18; reprinted from Med. Rec, 60 {1901), No. 1, pp. 1-4)- — A paper read 

 at the annual meeting of the Association of Military Surgeons of the United States, 

 St. Paul, Minn., June 1, 1901. 



On the effect of alcohol on metabolism in man, A. Clopatt {Skand. Arch. 

 Physiol., 11 {1901), Xo. 5-6, pp. 354-371).— The author was himself the subject of 

 experiments in which alcohol w-as added to a simple mixed diet during pai't of the 

 investigation. The principal conclusions follow: Alcohol acted as a protector of 

 nitrogen-free nutrients and, after the body had become accustomed to it, as a pro- 

 tector of protein also. It has no observable effect upon the resorption ot nutrients 

 in the intestines. 



The influence of alcohol on the metabolism of protein, K. Rosemann {Arch. 

 Physiol. [Pfliiger], 86 (1901), No. 7-10, j>j>. 307-503).— On the basis of original experi- 

 ments and the results of other investigators, which are cited in detail, the author 

 discusses the effect of alcohol on metabolism. The conclusion is reached that 

 alcohol is a protector of protein, but that the effect is not manifest until the body 

 cells become able, to tolerate the alcohol. 



When alcohol forms part of a ration, does its potential energy serve for 

 the production of muscular -work? A. Chauveau {Compt. Rend. Acad. Sci. Paris, 

 132 {1901), No. 2, pp. 65-70). — Experiments were made with a dog for a period of 

 389 days. The principal feature was the determination of the respiratory quotient 

 during periods of work and rest, with a diet containing sugar and one in which 

 sugar was replaced by alcohol. According to the author the results show that 

 alcohol is not used to any extent, if at all, for the production of muscular work. 



Influence of the substitution of alcohol for an isodynamic quantity of 

 sugar in the diet; its effect on muscular work, maintenance, and -waste , 

 A. Chauveau {Compt. Rend. Acad. Sci. Paris, 132 {1901), No. 3, pp. 110-114).— The 

 experiments which were made with a dog led to the following conclusions: When 



