FOODS HUMAN NUTEITION. / 271 



Tho exposure of confections for a long while before use is not advisable nor 

 desirable." 



Notices of judg-nieut (U. K. Dcpt. Ayr., Notices of Jinl(jincnt id'J, />/>. 2; 

 270-271, pp. 5 each; 272, pp. 2; 273-27 /,, p. 1 each; 275, pp. 2; 27G-277, p. 1 

 each; 278-279, pp. 2 each; 2S0, pp. 3; 281-282, p. 1 each; 283, pp. 3; 28Ji, pp. 7; 

 2SU. pp. 2; 288, p. 1; 289, pp. 2; 290, p. 1). — Tliese notices of judgment have to 

 do with the adulteration of sardines and desiccated egg; the misbranding of 

 maple sirup, salt, a drug product, cottee, vinegar, cane and maple sirup, and 

 honey, and the alleged misbranding of danderine; and the adulteraticm and 

 misbranding of maple sirup, vinegar, black pei)per, lemon flavor, lemon powder 

 and orangeade powder, powdered milk, and molasses. 



Studies of protein metabolism in children, 1'. Grosser (Biocltcm. Ztschr., 

 2.'i (1910), No. 3-3, pp. 3ff6-353). — An infant 7 mouths old and a 4-year-old 

 child were snb.iects of the experiments reported. The author concludes that 

 in the case of children the nitrogen metabolism is not affected by the amount 

 of water taken and that tCe metabolism of nitrogen may be regarded as repre- 

 senting protein metabolism when the experimental period is sufficiently long 

 and the results not deduced from too limited observations. 



Experimental studies of the effects of temperature upon the digestive 

 power of gastric and pancreatic juice, H. Koeder {Biocheni. Ztschr., 2-^ {1910), 

 No. 6, pp. -'i9(l-o20, (J(/nis. 2). — From his experimental studies the author con- 

 cludes that the digestive power of pepsin and trypsin has a direct relation to 

 temperature, increasing to a temperature of over 40° C, the optimum being 

 50 to 55° rather than 40° as has been previously claimed. Pepsin, trypsin, and 

 ptyaliTi exposed to very low temperatures, i. e., liquid air, lost their digestive 

 power. 



The author also considers the temperature i-elations of human gastric juice 

 in comparison with that of a dog. 



The protecting effect of colloids in the digestion of casein and fat of milk, 

 J. Alexander (Ztschr. Chcni. it. Indus. KoUoidc. 6 (1910), No. 'i. pp. 197-201). — 

 The author has summarized and discussed a considerable amount of data sup- 

 plementing the article previously noted (E. S. R.. 23. p. 12). 



[Beriberi in the Japanese army] and hygiene concerning food and drink, 

 W. C. P.RAiSTED (In Report on the Japanese Naral Medical and Sanitary Fea- 

 tures of the Russo-Japanese War to the Surgeon-General, U. S. Navy. Wash- 

 iugton: Govt., 1906, pp. -'i3, .'I'l, 77, 78). — The relation between beriberi or kakke 

 and the eating of large quantities of rice is discussed and data summarized 

 showing the disappearance of beriberi after the improvement in the army and 

 navy ration, particularly with reference to the use of larger amounts of protein. 

 The rei)ort, which was the result of a personal study of the subject in Japan, 

 also contains a large amount of data regarding sanitary and other topics of 

 special interest from the standpoint of medicine. 



Notes on rations of different armies in peace and war, W. G. Macpherson 

 (In TJiird Rcjiort of Conunittee on I'liysioloyical Effects of Food, Training, 

 and Clothing on the Soldier. London: Gt. Brit. War Off., 1908, pp. 82-10 J ).— 

 A compilation of data regarding rations of tho French, German, United States, 

 Japanese, Spanish, and Italian armies. In a number of cases the nutrients 

 and energy in the ration b.ave been calculated by Pembrey. 



Some analytical data arc also reported. 



Composition of emergency rations, W. W. O. Beveridge (In Third Report 

 of Committee on Physiological Effects of Food, Training, and Clothing on the 

 Soldier. London: Gt. Brit. War Off., 1908, pp. 80, ,S7).— Analyses are reported 

 of ;i samples each of two sorts of emergency i-ations. 

 52005 '—No. 3— 10 6 



