FOODS HUMAN NUTRITION. 867 



of the 12 cans of beans inoculated. Of the 45 animals injected with the con- 

 tents of the cans, 16 died and a number of others showed symptoms of botulism. 

 Infusions of canned string beans, canned peas, pork, and beef were also in- 

 oculated with the same strain of B. botuUnus and with another strain as a 

 control and all incubated at 22 to 28° C. Inoculations of other animals wore 

 made from these infusions and, although all the data of this series are not 

 complete, 22 of the animals inoculated died. 



It is pointed out that since B. botulinus is an anaerobic organism which 

 develops and produces its toxin best in the dark and at a temperature of 

 22 to 28°, canned goods afford a favorable medium for its growth. In view of 

 the results of these experiments and the fact that spores of B. botulinus with- 

 stand a temperature of 85° for nearly a half hour, the author emphasizes the 

 fact that great pains should be taken to secure the sterilization of canned 

 fruits and vegetables, as well as meats. This is especially true in home 

 canning, as in commercial canning practice the high temperatures and times 

 employed in processing are generally sufficient to kill these spores. 



The general conclusions drawn from the investigation are in part as follows : 



" The presence of animal protein is not essential for the development of the 

 toxin of botulism. The toxin may be produced in a medium made from string 

 beans or from peas. An acid reaction of as much as 3.2 per cent to phe- 

 nolphthalein does not prevent the formation of the toxin." 



A case of fatal poisoning' by the Am^erican water hem.lock (Pub. Health 

 Bui. [Alass.], 2 {1915), No. 2, pp. 50-52, fig. 1). — In one case death and in 

 another case severe illness resulted from eating the roots of this plant which 

 is often mistaken for parsnips, artichokes, sweet cicely, horse-radish, or other 

 edible roots. Analyses of samples of the roots showed the presence of a poison 

 of the picrotoxin or cicutoxin group. 



The harmful effect of a vegetable diet, C Voegtlin (Amer. Jour. Physiol., 

 SO {1915), No. 4, p. 367). — In the experiments reported laboratory animals 

 (monkeys, white mice and rats, hogs, and cows) were given exclusive diets 

 of natural vegetable foods. The following conclusions are drawn : 



An exclusive diet of such cereals as wheat, corn, barley, oats, millet, etc., 

 was injurious to some mammals and led eventually to death. This was also true 

 of an exclusive diet of some fresh vegetables such as carrots, sweet potatoes, 

 and Irish potatoes. When forming the only diet of mice and rats, legumes like 

 beans and peas were insufficient for maintaining life. It was found that fresh 

 beef, cow's liver, eggs, and milk, if added in sufficient quantities to vegetable 

 food, would protect the health of the animals. It was also found that a mixed 

 vegetable diet composed of cereals, legumes, and fresh vegetables was inade- 

 quate for maintaining the life of mice and some other animals. Fowls lived 

 in good health and for a long time when given an exclusive diet of corn, wheat, 

 and other cereals. The addition of certain inorganic salts to the corn resulted 

 in prolonging the life of mice. 



Some products of hydrolysis of gUadin, lactalbumin, and the protein of 

 the rice kernel, T. B. Osbokne, D. D. Van Slyke, C. S. Lea\'enwoeth, and M. 

 VmoGEAD {Jour. Biol. Chem., 22 {1915), No. 2, pp. 259-280). -Analytical methods 

 are described for determining the quantity of amino acids in several protems 

 which form important constituents of human food. 



The ivsin content of gliadin was found to be 0.93±0.28 per cent. The com- 

 position of lactalbumin was as follows: Lysin, 9.16-0.68 per cent; histidin 

 2.06±0.54 per cent; arginin. 3.23±0.23 per cent. Lactalbumm ^^ f'^^^}^^^''^ 

 rich in lysin. "This fact is particularly interesting in view of the ability of 

 [^ctalbumin to stimulate the growth of rats when used to supplement a ration 

 low in lysiu, , . . 



