460 EXPERIMENT STATION RECORD. 



A hygienic interpretation of the food supplied the United States Army 

 in the field, as at present authorized, A. A. Woouiiull {Trans. 15. Intcnuif. 

 Cong. Ilyy. and Dcmofjr. Washington, 5 {1912), Sect. S, pp. 830-833) .—The U. S. 

 Army garrison and haversack rations ai'e described and discussed. The author 

 gives reasons for believing that tlie present haversack ration of the U. S. Army 

 is better than the rations which it has replaced. Some information is given 

 regarding an emergency ration formerly in use. 



Value to the army in changes in the ration and its preparation, M. A. 

 Elliott, jr. {Trans. 15. Internat. Cong. Ilyg. and Demogr. Washington, 5 

 {1912), Sect. 8, pp. 839-8Jt5). — The garrison field and emergency ration of the 

 U. S. Army is discussed and information given regarding camp cookery in per- 

 manent and temporary camps and at daily camps from day to day. 



The straight fire knockdown field oven, which is describetl, has been found 

 very satisfactorJ^ The field bread answers the same pui'pose as the hard 

 bread which it is intended to replace, namely, it is prepared to contain the 

 smallest volume and least weight compatible with the retention of all the nutri- 

 tive elements of the flour, while it can be kept in good condition for a long 

 time. The field bread is better liked than hard bread and is believed to digest 

 more thoroughly on account of its more porous texture. "At a temperature of 

 37° C. [98.6° F.] field bread takes up four times its weight of water, while hard 

 bread will take up only half as much. Plunged in boiling water field bread is 

 soaked in six minutes, while hard bread recpiires more than ten. . . . 



"Also, field bread is less subject to attacks from insects than hard bread; in 

 the latter they develop quite readily, owing to its foliated texture. The insect, 

 once admitted through any crack in the crust, easily gains the interior of the 

 ioaf and develops therein without hindrance, and no brushing can dislodge it. 

 This the cellular structure of the field bread prevents. The external cracks are 

 rare compared with the size of the loaf and the aeration holes throughout its 

 surface. It is found, too, that a very prolific source of mold is the reei'ystalli- 

 zation of the salt, and it is sought to do away with this by using perfectly pure 

 salt and by straining the water in which it has been dissolved, so as to prevent 

 any deposit therein." 



The method of making field bread is described. 



Problems of growth, T. B. Osborne and L. B. Mendel {Atner. Jour. Physiol., 

 33 {1914), No. 3, p. XXVIII; Jour. Chem. Soc. [London^], lOG {19W, No. G18, 

 I, p. ^50). — ^A brief note on studies previously noted (E. S. R.. 31, p. 558). 



[Raw and cooked protein foods]. — Use of protein in kidney diseases, G. 

 LiNossiEB {Med. Klinik, 9 {1913), No. 52, pp. 21Jf3, 2Z.}-J).— According to the 

 author, protein substances, when thoroughly cooked, exercise no harmful effects 

 upon the kidneys. His conclusion applies to egg albumin, meats, and milk. He 

 attributes the alleged superiority of white to red meat in the diet of nephritics 

 to the fact that the white meat is generally more thoroughly cooked. 



Variations in the hydrogen ion concentration of the urine of man accom- 

 panying fasting and the low- and high-protein regeneration periods, P. E. 

 IIowE and P. B. Hawk {Proc. Amer. Soc. Biol. Chcm., 3 {1913), No. 1, p. -'i2).— 

 A summary of a paper presented at the eighth annual meeting of the American 

 Society of Biological Chemists at Philadelphia, Pa., December, 1913. 



The hydrogen ion concentration of the urine was studied with a man during 

 a 7-day fasting period, a subsequent 4-day period of low-protein diet, and a final 

 period of 5 days in which a high-protein diet was given similar to that of the nor- 

 mal period before the fast. The hydrogen ion concentration rose the first three 

 days and remained practically constant during the remainder of the fasting 

 period. On low-protein diet it fell gradually, and upon the resumjitiou of a 



