FOODS HUMAN NUTRITION". 359 



Newer points of view regarding the part played by different food sub- 

 stances in nutrition, L. B. Mkndkl {Jour. Amer. Med. Assoc, 63 {I'JlJf}, Nu. 

 JO, pp. srJS22). — A suiuumry and digest of data regardiu.i; the latest views of 

 metabolism of niti'ogenoiis food and the importance of the vitamins, most of 

 which has been noted from other publications by the author (E. S. R., 31, p. 69). 



The specific dynamic action of the foodstuffs, G. LusK {Jour. Amer. Med. 

 Assoc, 63 (1914), No. 10, pp. 82^-827).— In this article the author reviews the 

 work of others and summarizes the results of 250 experiments carried out by 

 himself with dogs, in which was investigated the cause of the increased heat 

 production after the ingestion of food. He draws the following conclusion: 

 " Living cells metabolize carbohydrates and fats in increased quantity when 

 these are present in large amounts in the surrounding fluid, and . . . they 

 are also stimulated to a higher heat production during the metabolism of cer- 

 tain amino acids to an extent which is entirely out of proportion to the energy 

 value of those amino acids, and which may indeed be indeiiendent of their 

 energy value." 



Intermediary protein metabolism, O. Folin (Jour. Amer. Med. Assoc., 63 

 {1914), No. 10, pp. 823, 824)- — A review and criticism of the large amount of 

 experimental data contributed to this subject by the author and other workers, 

 in which the following facts are emphasized : 



In the stomach the greater part of the protein is dissolved and converted into 

 albumoses and peptones. In the intestines these dissolved products, together 

 with any remaining undissolved proteins, are split up into amino acids, which 

 are absorbed as soon as formed and transported by the blood to all parts of the 

 body. Each tissue rebuilds itself from the amino acids received from the 

 blood and such of these bodies as are not needed are converted into urea and 

 carbonaceous remainders. 



Basal metabolism and creatinin elimination, W. "W. Palmer, J. H. Means 

 and J. L. Gamble {Jour. Biol. Chem., 19 {1914), No. 2, pp. 239-2^-^).— Observa- 

 tions of the relation between creatinin elimination and basal metabolism were 

 made upon a number of men and women at least 12 hours after ingestion of 

 food and in a state of complete muscular rest. The subjects were given a 

 diet containing no meat, fish, or meat soups for a period of three days. Accord- 

 ing to the authors, no definite conclusions can be drawn from the results, but 

 further experiments are In progress. 



Metabolic changes in muscular tissue. — I, The fate of amino-acid mix- 

 tures, S. A. Matthews and C. F. Nelson {Jour. Biol. Chem., 19 {1914), No. 2, 

 pp. 229-234)- — The authors review the work of others and present the results 

 of a series of experiments in which amino acids were administered to dogs 

 in such a way as to insure slow absorption and intimate contact with the 

 tissues, at the same time avoiding contact with the cells of anj^ organ of special 

 function which might influence their metabolism. 



The following conclusions are drawn : 



"We have brought forward evidence of a positive nature showing that when 

 amino-acld mixtures are injected into muscular tissue, these compounds are 

 broken down and appear in the urine largely as ammonia and urea. A method 

 for determining the exact character of metabolic changes taking place in muscu- 

 lar tissue has been described. We are at present working on the fate of Indi- 

 vidual amino acids and other compounds of a protein nature when injected 

 into muscular tissue in the manner above described." 



The role of carbohydrate in nutrition, E. P. Cathcart (Brit. Med. Jour., 

 No. 2803 {1914), PP- 503, 504). — Experiments were carried out, with one man, 

 to detemiue the amount of carbohydrate required to check the increased protein 



