FOODS — HUMAN NUTRITION. 163 



Utilization of pork in provisioning the army, A. C. Gibard (Bui. Soc. Nat. 

 Agr. France, 75 (1915), No. 1, pp. 44-51)- — An Increase In the use of pork as 

 a substitute for beef is urged, chiefly from the standpoint of economy. 



The toxicity of some ducks' eggs, P. Carles (Ann. Falsif., 7 {1914), ^o. 

 70-74, PP- 443, 444)- — Three cases of food poisoning were attributed to the 

 presence of bacteria in duclis' eggs. Sterilization by long-continued boiling be- 

 fore eating is urged as a necessary precaution. 



The influence of the fat content of milk on the rate of digestion, A. Kbeidl 

 and E. Lenk (Biochem. Ztschr., 63 (1914), No. 2-3, pp. 151-155, figs. 3; ahs. in 

 ZentU. Physiol., 29 (1914), No. 5, p. 223). — Experimental data are recorded 

 which tend to show that the rate of digestion of milk decreases with the in- 

 crease of fat content. 



The nutritive value of boiled skim milk, Klein (Milchw. Zenthl., 43 (1914), 

 No. 14, pp. 381-384; «&«• ^'^ ZentU. Biochem. u. Biophys., 17 (1915), No. 16, p. 

 632). — Animal-feeding experiments, here reported, would indicate that there 

 is no difference between the nutritive values of boiled and unboiled skim milk. 



Cow's milk and vegetable milk; difference in gastric digestion with special 

 reference to the problem of cow's milk intolerance, A. Fischer (Arch. Ver- 

 datiungskrank., 20 (1914), No. 1, pp. 13-48; ads. in Ztschr. Kinderheilk., Ref., 

 8 (1914), No. 3, p. 114). — Comparative experiments with laboratory animals 

 (dogs) are reported in which was studied the digestibility of a vegetable milk 

 prepared from almonds and Brazil nuts as compared with that of cow's milk. 

 The vegetable milk caused a smaller and less prolonged secretion of gastric 

 juices than did cow's milk, but was more readily digested owing to its finely 

 divided condition. The following conclusions are drawn : 



Vegetable milk is an emulsion similar to cow's milk and contains carbo- 

 hydrates, protein, and mineral matter in solution or suspension. The particular 

 vegetable milk studied was characterized by a small content of carbohydrate 

 and salts, especially sodium salts, and when coagulated with acid or rennet the 

 vegetable milk protein formed a more finely divided curd than that formed 

 when cow's milk was treated in the same way. 



The food value of the vegetable milk depends upon its method of preparation, 

 the one studied having an energy value of 90 to 115 calories per 100 cc. 



The reaction of cow's milk modified for infant feeding, W. M. Clark (Jour. 

 Med. Research, 31 (1915), No. 3, pp. 431-453, figs. 2). — The results are reported 

 of a study of the hydrogen ion concentration of both human and cows' milk as 

 compared with the hydrogen ion concentration of modified cow's milk made up 

 in accordance with A'arious formulas. In the opinion of the author, the practice 

 sometimes followed in modifying milk of adding alkalis to neutralize the acid 

 of cow's milk is based upon wrong principles. This is regarded not only as an 

 unnecessary procedure but one involving possible inhibition of gastric pro- 

 teolysis and lipolysis. It is further stated that the addition of alkalis tends 

 to replace the normal bacteriological fermentation of the intestine with a putre- 

 factive process which may cause digestive disturbance. 



The comparative nutrient value of cod liver oil and cod liver oil cordials, 

 J. P. Street (Jour. Amer. Med. Assoc, 64 (1915), No. 8, pp. 638-643) .—The 

 author reports results of a series of feeding experiments undertaken to com- 

 pare the nutritive values of cod liver oil preparations, some of which were the 

 so-called " oilless " extracts of cod livers. In conclusion he states that cod liver 

 oil exhibited marked superiority as a food over the commercial extracts 

 studied, and also had the power of restoring growth to laboratory animals 

 (rats) which had suffered from nutritive deficiency when fed upon the com- 

 mercial preparations. 



