764 EXPEEIMENT STATION EECORD. 



of the flavors of foods and believes that much of what is being called vitamius 

 is included, in flavor. In his opinion the senses of smell and. taste are more 

 sensitive to chemical changes than are chemical tests. Warmed-over dishes 

 are less appetizing than fresh dishes because they have undergone some 

 chemical change. Loss of appetite, nausea, and some dietary deficiency disease 

 may result from the lack of relish of food, and the author emphasizes the 

 importance of the pre])aration of food which will appeal to the senses of sight, 

 smell, and taste. 



Flavors and vitamins (Jour. Amcr. Med. Assoc, 63 {191^t), No. 26, p. 2296). — 

 The investigations of a number of authors are here summarized, all of which 

 emi)hasize the importance in the diet of flavors, spices, and the preparation of 

 food in such a way that it will appeal to the esthetic sense. 



The influence of a diet poor in calcium upon the composition of growing 

 bones, S. Weiser (Biochcni. Ztsrhr.. GO (1DJ4). Xo. 1-3. pp. 95-11.',, flrjs. 3).— 

 Previously noted from another source (E. S. R., .32, p. 4G5). 



Contribution to the metabolism of lecithin and cholesterin with reference 

 to the presence in the urine of trimethylamin, A. Patt.\ (Arch. Farmacol. 

 Spcr. e Sci. Aff., 18 (191 J,), Nos. 7, pp. 2S-',-288; 8, pp. 289-298) .—From a series 

 of experiments with various laboratoi'y animals (dogs and. rabbits), the results 

 of which are presented here in detail, the author draws the general conclusion 

 that the presence of trimethylamin in the urine is not, as generally believed, an 

 indication of the metabolism of lecithin, either that obtained from the food or 

 from the decomposition of body fat. 



Metabolism of creatin and creatinin under normal conditions and as the 

 result of suppressing the hepatic circulation, V. Scaffidi (Arc}i. Hal. Biol., 

 61 (191It), No. 2, pp. 153-168). — The experimental ingestion of creatin and 

 creatinin by laboratory animals (dog and duck) gave evidence that the liver 

 is not a necessary organ for the metabolism of creatin and creatinin. 



The presence of creatinin in the muscles and the behavior of creatin during 

 fatigue, V. Scaffidi (Arch. Ital. Biol., 61 (191J,), No. 2, pp. 168-116).— E.x\^QVl- 

 ments with laboratoi'y animals (frogs and dogs) are reported from which the 

 author draws the following conclusions: 



In the muscle of the animals studied, and probably in muscular tissue in gen- 

 eral, pre-formed creatinin does not exist. Creatinin is not found in the muscles 

 of the frog as a result of fatigue. It is probable that creatinin is destroyed as 

 fast as formed in muscular tissue. As the result of muscular fatigue creatin 

 undergoes no marked modifications. It is difficult to determine to what extent 

 creatin is consumed and rebuilt from the protein decomposition products in the 

 individual muscle. 



Gastro-intestinal studies. — IV, Direct evidence of the secretion of a gas- 

 tric juice of constant acid concentration by the human subject, M. E. Reh- 

 Fuss and P. B. Hawk (Jonr. Amer. Med. Assoc, 63 (191.'f). No. 2/f, pp. 20S8- 

 2092, figs. 7). — The results of experiments with both normal and pathological 

 individuals indicated the secretion by the human stomach of a gastric juice 

 which has a constant acidity. 



The elimination of water under different conditions of normal respiration, 

 A. Azzi (Arch. Ital. Biol., 61 (191J,), No. 2. pp. 203-216. figs. 6).— By means of 

 experiments with a respiration apparatus the relation existing between the 

 elimination of water in expired air and feetling and bathing was studied. In 

 part the following conclusions were drawn: 



The kind of food has no influence upon the quantity of water in expired air. 

 The ingestion of food, however, has a variable effect. The quantity of water 

 eliminated in expired air increases or decreases according as a sensation of 

 heat or cold is experienced after ingestion of food. The water content of the 



