164 EXPERIMENT STATION RECORD. [Vol.37 



in large amounts, but the more plausible is that the rats are mechanically 

 injured by the distention of the digestive tract, due to the fermentation of the 

 hemicelluloses contained in the beans. 



The white bean appeared to be even poorer in its content in the dietary 

 factor " fat-soluble A " than are the cereal grains. It was found that the 

 inorganic content of the bean is not of the character which supports growth. 

 The bean was found to contain an abundance of the unidentified diet factor 

 " fat-soluble B," and 25 per cent of beans in the diet, as the sole source of this 

 factor, supported completion of growth and repetition of reproduction. 



The authors state that their experiments furnish conclusive evidence that the 

 entire protein mixture of the bean is of low value, although further inquiry 

 must be made to show which amino acid is the limiting factor, and that the 

 bean proteins are decidedly inferior to those of moat, milk, eggs, and the cereal 

 grains (wheat, maize, oat, and rice kernels) which they have studied. It is 

 pointed out that the frequent recommendation for the substitution of legumes 

 as a class for the apparently more expensive sources of protein, such as meat, 

 milk, and eggs, may be misleading and that, owing to the extensive fermentation 

 of the carbohydrates of beans, this legume should not form a principal part in a 

 relatively monotonous diet such as is furnished the inmates of many institutions 

 in this country. 



From the data of these and earlief experiments on the feeding of the cereal 

 grains the general conclusion is drawn that "the groat problem in practical 

 dietetics and in animal production lies not in securing enough of the uniden- 

 tified chemical complex a.ssociated with the causation of polyneuritis ('water- 

 soluble B') but in securing a satisfactory adjustment among (1) the digestion 

 products of the proteins of the diet (amino acids). (2) an adequate supply of 

 the ' fat-soluble A,' and (3) more important even than a high biologic value of 

 the protein mixture of the ration, a content of the essential inorganic elements 

 suitable in amounts and proportions." 



Extensive experience In feetling natural food substances restricted to a 

 single source has shown that the character of the inorganic content of the 

 food mixture, if fed monotonously, constitutes a factor of the greatest impor- 

 tance In Influencing the growth and well-being. Furthermore, as small amounts 

 as 15 per cent of wheat kernel, 3 per cent of wheat germ, or 25 per cent of 

 thoroughly cooked beans will supply an ample amount of all of the unidentified 

 food essentials except that supplied by butter fat (" fat-soluble A"). 



The authors state that the tendency to regard scurvy, pellagra, rickets, and 

 other types of malnutrition as being due to the lack of a specific chemical com- 

 plex in the diet lacks convincing experimental proof. "Any diet containing 

 a moderate content of a wholesome natural food will not be lacking In the 

 * water-soluble B'." 



Corn as a source of protein and ash for growing animals, A. G. Hogan 

 (Jovr. Biol CltCDi., 29 {1911). Xo. .5, pp. 4S5-i9S. figs. 5).— These experiments 

 constitute an extension of earlier work by the author (E. S. R.. 36. p. 158). 

 The object was to determine specifically what Inorganic elements in the ash of 

 the corn and what amino acids in its proteins are deficient in quantity and thus 

 constitute limiting factors when the corn kernel is used as an exclusive diet. 

 The experiments were conducted with laboratory animals (usually rats). 



From the data reported the author concluded that the most important 

 mineral deficiency of corn is calcium, and that tryptophan Is the first and lysin 

 the second limiting factor in the proteins of the corn kernel. 



The soy bean in nutrition, Balland {Compt. Rend. Acad. Sri. [Pnri.<>]. 16^ 

 (1917), No. 7, pp. S00-.'!02). — Descriptions and analyses are given of some soy- 

 bean products used in France. Among those used In the army are canned raw 



