1910] FOODS— III MAN NUTRITION. 171 



necessary. The reasons given iire thai a meal in which a deficiency In fat la 



made up by carbohydrates is lacking in staying power, is ton bulky, and is 

 more Bubjecl in fermentative changes in the intestines. 



Statistical data are -inch of the proportion of f:it Id total energy in the diets 



of individuals of different energy requirements, from which the assumption 



is made thai in a normal diet the t'al should account for from 20 to 25 per cent 



of the energy of the whole diet. The figure of 75 gm, of fat per day, adopted by 



the [nter-allied Scientific K 1 Commission as the minimum desirable ration for 



the average man working eight hours a day and utilizing 3.000 calories, is midway 

 between 20 and 25 per cent. Requirements of fat in grams, corresponding to 

 the energy requirement of different ages and classes as proposed by Lusb and 

 adopted by the commission, are given in tabular form. The author states that it 

 must he borne in mind "(1) that the fat figures represent what I have called 

 the minimum desirable ration; (2) that, given an otherwise adequate diet, these 

 figures can be diminished without serious detriment to the health of the indi- 

 vidual, though probably not without inconvenience and diminution of efficiency; 

 and (3) that they can he considerably augmented without interfering with effi- 

 ciency or with health." 



The physiological behavior of raffinose. — II, S. KUBIYAMA {-lour. Biol. 

 Chcm., S.' t (1918), No. 2, pp. .1,21-333).— In continuation of the investigations 

 previously noted (E. S. R., 37, p. 571), studies are reported of the raffinose- 

 Bplitting power of extracts of feces, the presence of raffinase in certain seeds, 

 the late of raffinase taken by mouth, and certain properties of raffinase. The 

 results are summarized as follows: 



"The activity of yeast raffinase is not materially decreased by filtration 

 through a clay filter or by dialysis. The sterile extract of feces usually contains 

 a small amount of raffinase. The extract of feces markedly decreases the 

 activity of yeast raffinase. Mung bean, its sprouts, cotton seed, and soy bean 

 contain a small amount of raffinase. Yeast raflinase taken by mouth is, for the 

 most part, destroyed by the gastric juice. Under suitable conditions, however, 

 part of it can reach the intestine in active condition. The rafiinose-splitting 

 power of the sterile extract of feces can be increased by yeast feeding.'' 



Studies of chemical composition of " tarabagani " (Paralithodes camt- 

 schatica), H. Matsui (Jour. Col. Agr. Tokyo Imp. Univ., 5 (1916), No. ■). PP 

 895-.'i00). — This crab has a white fibrous flesh with an agreeable flavor and is 

 Chiefly canned for export. Analyses are given which show the differences in 

 Chemical composition between the raw and cooked flesh and also those due to 

 sex. 



Hydrolysis of fish muscle, Y. Okt'da and K. Oyama [Jour. Col. Ayr. Tokyo 

 Imp. Univ., 5 (WW), Xo. .'/. pp. 365-312). — A comparison of the composition of 

 the muscle substance of Pagrua major, one of the most common fishes in Japan, 

 and halibut. 



Hydrolysis of fish gelatin, Y. Okuda (Jour. Col. Agr. Tokyo Imp. Univ., 5 

 (1916). Xo. -). pp. .?7.T-..'o'.i> . — This investigation was made to determine whether 

 fish gelatin, which differs somewhat in physical properties from commercial 

 gelatin, also differed from it in chemical composition. 



It was found that as regards the distribution of nitrogen there was no great 

 divergence. Larger yields of glycocol, alanin, leucin, phenylalanin, glutaminic, 

 and aspartic acids were found in the fish gelatin, but the contents of diamino 

 acids were approximately equal in the two gelatins. 



The physical chemistry of bread making, E. J. CoHN and L. J. IIkndkrson 

 (Science, >i. scr.. J f 8 (1918), No. 12+7, pp. 501-505).— A review of the physical 

 and chemical processes involved in the fermentation of dough and the bakin? 

 of bread. 



