l»19] FOODS — HUMAN NUTRITION. 555 



851). — This discusses the resolution adopted by the [nter-allied Scientific Food 

 Commission urging the allied governments to establish national laboratories tor 

 i lie study of human nutrition. 



The interrelations of animals and plants and their influence upon the food 

 supply of man, R. W. HlGNEB (8ok Mo., 6 (1018), No. 5, pp. 467-473).— This 

 article Cites many illustrations of the interrelations of animals and plants with 

 special reference to their influence on the food supply of man. The author con- 

 cludes that there should be an increasing realization of how dependent we are 

 upon wild animals and plants for our food supplies, and how important it is 

 that steps should be taken for their conservation. 



The food value of fresh-water fish, Guenaux (Vie Ayr. et Ruralc, 7 (1017), 

 No. 35, pp. 155, 156). — This is a brief discussion of the food value and digesti- 

 bility of several kinds of fresh-water fish. 



A bacteriologic study of sardines, M. M. Obst (Jour. Inject. Diseases, 24 

 (1010). No. g, pp. 158-160, figs. 3). — This article deals with the bacteriological 

 results obtained during the studies of Weber and Wilson previously noted 

 (E. S. B., 40. p. 411). 



The swelling of processed cans of sardines is considered to be caused by an 

 anaerobic spore-forming organism which is probably identical with Bacillus 

 ii (il/ischriiiisihhrnvd. This organism was isolated from factory dirt, from gills 

 of the herring, from feed (schizopods and copepods) found in the stomach and 

 Intestines of the tish where it had produced gas, and from the thoracic and 

 digestive portions of the schizopods and copepods as taken from the water. 

 Another organism, Bacillus B., also found in the feed, especially in the cope- 

 pods, proved to be pathogenic in peritoneal inoculation (guinea pig) and to 

 produce gas in protein medium containing blood. This organism is killed at 

 65° C. (149° F.) in 20 minutes. 



It is considered that the fish, while massed together in boats during trans- 

 portation from the weirs to the cannery, develop enough heat to permit rapid 

 growth of these organisms with the production of gas. As the digestive tract 

 of the herring was usually found sterile when no feed was present, it is thought 

 that the danger of spoilage from these organisms would be partially reduced by 

 holding the fish in pounds until free from feed and would be prevented by 

 removal of heads, gills, and viscera. Both organisms appear to be killed by 

 heating to 240° F. for 3 minutes if no fish are allowed to overlap, but B. 

 iralftschrausehhranrl in sealed cans will survive 1$ hours in a boiling tank if a 

 portion of the can is exposed. 



Reptiles as food, A. M. Reese (Sri. Mo., 5 (1017), No. 6, pp. 545-550). — The 

 author calls attention to the possibilities of utilizing to a greater extent as 

 food certain reptiles, such as different varieties of turtles, lizards, alligators, 

 and crocodiles. 



Relation between the weight of the bones and meat of beef cattle, De- 

 chambre (Covipt. R< )irf. Acad. Agr. Frame, 4 (1018), No. 1, pp. 25-28). — Tables 

 are given showing the proportions of bone, moat, fat, and refuse in a large num- 

 ber of beef quarters. The average ratio of bone to meat was found to be 

 19. IS: 100, this figure being influenced greatly by the fattening of the animals. 

 In fat samples the ratio of bone to meat was 10:100, in samples in ordinary 

 condition 20: 100, while in those of inferior grade the ratio was 12U : 100. 



Influence of the principal constituents of sweetened condensed milk upon 

 its nutritive and therapeutic effects, P. Lassabeiebe {Compt. Rend. Sac. Biol. 

 [Parte], 81 (1018), No. 14. pp. 764-767).— This is a study of the nutritive value 

 of unsweetened and sweetened condensed milk, sterilized milk, and milk powder 

 as determined by feeding experiments with infants of the same age. The 

 114878 °— No. 6—19 5 



