FOODS NUTRITION. 975 



A diet -with a small amount of protein, W. Caspari [Arch. Anat. n. PJii/sio/., 

 Flit/si'il. Aht., I'.KJl, ji/i. .>.M-.>.)7; <il>.-<. in ZUrhr. Untermtrh. Xahr. ii. (lennssmt/., 5 

 {1902), 2^0. 6, p. 2(14). — In a 10-day int'taboli^ni experiment, nf which lie was himself 

 the subject, the anthoi- endeavored to learn the protein minimum. When the <iaily 

 diet furnished lo.2() gm. nitrogen it was possible to attain nitrogen equilibrium. 

 This was not the case when the daily diet furnished 10.11 gm. nitrogen. From a 

 comparison of his results with those obtained by other investigators, the author con- 

 cludes that the minimum amount of protein required varies with different individuals, 

 and may also vary with the same individual within rather wide limits. 



The diet of prisoners, F. Hirschfelo {Ztschr. Dldtet. u. Phys. Ther., 4 {1901), 

 pp. -ST--').^: (ths. hi Ztsehr. Unti'f.'otch. Xahr. ii. GenussmtL, 5 (1902), No. 6, p. 262). — 

 An investigation uf the diet of a lierlin jirison is reported. 



Dietaries [at the New York State Reformatory], Z. K. Bkockway {New York 

 State Rcforiiiatori/, Elmira, Ycarltook 1899, pp. 18-22). — Brief statements are made 

 concerning experimental diets furnished to some of the inmates of the New York 

 State Reformatory. The total protein and energy supplied are recorded. 



The therapeutic use of a vegetarian diet, T. Rumpf {Ztsehr. Diatet. u. Phys. 

 Ther., 4 [1901), pp. 25-37; abs. in Ztsehr. Untersuch. Nahr. u. Genussmtl., 5 {1902), 

 Xo. 6', /). 265). — The author found that a man long accustomed to an absolute vege- 

 tarian diet consumed daily 73 gm. protein, 28.6 gm. fat, and 698 gm. carbohydrates. 

 The therapeutic uses of a vegetarian diet are spoken of. The author believes, how- 

 ever, that for persons in health a mixed diet is to be preferred. 



Some new food products made from skim milk, J. KoxKi {Fiihling's Landiv. 

 Ztg.. 51 {1902), Xo. 1, pp. 5-S). — Several soluble and insolulde casein products which 

 are made from skim milk are described, their composition given, and their manufac- 

 ture and food value discussed. 



Slimy bread, H. Svoboda {Oesterr. Chem. Ztg., 4 [1901), Xo. 18, pp. 418, 419). — A 

 bacteriological study of slimy bread of local manufacture is reported. 



Concerning the examination and valuation of egg pastes, M. Mansfeld 

 {Oesterr. Chem. Ztg., 4 {1901), Xo. 19, pp. 442, 443). — Analytical data are reported. 



Nutritive value and chemical composition of vegetables, A. Laebaletrier 

 {Jardin, 1901, May 5, p. 137; abs. in Jour. Sac. Xat. Hort. Fretnce, 4- ser., 2 (1901), 

 May, pp. 458-460; Rev. Agr. Reunion, 7 (1901), Xo. 12, pp. ,5/9^-.5a5).— Analytical 

 data are reported and discussed. 



The bacteriology of vegetables grown on an infected soil, Wurz and 

 BorRGEs (^4rc7i. Med. Exper. et Anat. Path., Paris, 1. ser., 13 {1901), p. 575; abs. in 

 Public Health, 14 {1901), Xo. 4, pp- 2.50,251). — Experiments showed that vegetables 

 grown in infected soils or watered with infected solutions transmitted pathogenic 

 bacteria under the experimental conditions. 



Concerning the amylolitic effect of saliva, P. Bielfeld {Ztsehr. Biol., 41 {1901), 

 Xo. 3, pp. 360-367). — Experiments are reported in detail which lead to the conclu- 

 sion that within the experimental limits (1 to 10 cc. saliva or ptyalin solution) the 

 quantity of ptyalin present is without effect upon the sugar produced. Further, the 

 percentage amount of starch was without influence, provided the absolute quantity of 

 starch remained the same in a given experiment. The larger the absolute quantity 

 of starch in a given test, the greater the amount of sugar produced. 



A contribution to the subject of the quantitative effect of pepsin, F. KRtJ- 

 (;er (Ztsehr. BloL, 41 (1901) , Xo. 3, pp. .378-392). — The author's experiments led to the 

 following conclusions: The amount of cleavage products increases with the (juantity 

 of ferment present, thougli not proportionally. Provided the albumen present 

 remains the same, the (luantitative action of pepsin increases with diminished pro- 

 tein concentration, but n(jt ])roportionally. The larger the absolute amount of albu- 

 men, the greater the amount of cleavage products which are produced. These 

 deductions are compared with those noted above in experiments with j)tyalin. 



