

5G2 EXPERIMENT STATION RECORD. [Vol.40 



reference to the effect of too little or too much food upon normal development, 

 health, and longevity. 



The influence of protein feeding on the concentration of amino acids and 

 their nitrogenous metabolites in the tissues. EL 11. Minimi. {Jomr. lliol. 

 Chem., 36 [1918), No, 8, pp. 501-'>20). — A detailed and critical review of the ex- 

 perimental evidence on the question of the effeet of protein feeding on the 

 concentration of amino acids in tin- tissues is given) followed by a report of 

 experiments conducted to determine whether or not an Increase in the amino 

 add concentration of the tissues occurs during protein digestion and to obtain 

 Information ;i< to the rate of amino acid catabolism by Investigating the 

 changes in com filtration in the tissues of the nitrogenous metabolites of the 

 amino adds— ammonia and area. 



Albino rats wen- used in the Investigation, the plan Of which was to make 

 analyses of animals killed after a fast of 24 to I s hours, and for comparison, 

 of other animals killed at varying periods after the Ingestion of a high protein 

 diet. The results obtained led to the following conclusions 



"The concentration Of amino acids, ammonia, and urea in the ti<sut--; of rat- 

 is comparable to thai of the tissues of other mammals thus far Investigated. 

 In the young growing rats the concentration of amino acid and of ammonia 

 in the tissues Is considerable higher than In the older animal. In adult rats, 

 protein feeding has only an Inconsiderable effect ui»on the amino add concen- 

 tration of the tissues, while Increasing distinctly the urea content In young 

 growing rats, on the contrary, protein feeding Inert onslderably the amino 



acid ami una content of the tissues and, • talnly, the ammonia content. 



The ammonia and urea coin, nt of the liven of rats, both fasting ami fed, is 

 In general higher than that of the musch 



The author discusses the possible significance >•( these facts on the problem 

 of tin- <cii stimulants concerned in the specific dynamic effect- of amino a. 



The relation of carbohydrates to protein synthesis, N. W. Jen i\ ) 



Mai. Jour., nn [1918), Vot t8, . in. /./, >7. r '-£84).- a collection and 



discussion of data supporting the view that protein may he formed from car- 

 bohydrate metabolites by their union with nitrogen compounds such m^ am- 

 monia. Tlic evidence which, according to the author, substantiates 1 1 1 i ~= theory 

 is presented under the following headings: Data from carbohydrate ami nitro- 

 gen metabolism, data from intermediary metabolism, data from muscle mets 

 holism, ami general considerations 



Comparative study of the influence of carbohydrates and fats on the nutri- 

 tive value of food proteins. F. M\n,\o\ {Compt. Rend, I >. [Paris], It. 7 

 [1918), No I hi' i: '. n:.:ahs.in<! 1918), \ Oon- 

 tinulng the Investigations previously noted (B. 9. Ft., i" p 468), a Btudy is 

 reported of the influence of varying amount- of starch ami fat on the toxlrity 

 and nutritive value of egg albumin for white rats 



The results reported indicate that nutritive equilibrium as shown by 



slant Weight can he attained hy the alhumin fat and alhumin -tanh mtXtUl 

 hut with an unequal facility. Bach of the alhumin fat mixtures (from 0.28 

 to 2 parts of fat to 1 of alhumin) maintained a fixed weight for m->re than 

 days. With the albumin-starch mixtures only that containing equal amounts 



<>f albumin and starch malntal l :t fixed weight for more than 50 days With 



both starch alhumin and fai-alhumin mixtures equal amounts proved D9 



economical from the point of view of minimum of calories, but nutritive equtllb- 

 rium was obtained with 30.5 calories of the fat-albumin mixtv igatnst 



."iiiTo calories of the starch-albumin, showing that the alhumin i-- better 



utilized With fat than with Starch. The minimum alhumin Di to main- 



