266 EXPEEIMENT STATION RECORD. [Vol.35 



or some toxic substance contained therein. One, two, three, four, or all of 

 these factors may operate in inducing nutritive disturbances." 



Experiments with laboratory animals (rats) are i-eported, in wliich was 

 studied the effect of feeding wheat embryo alone or v/ith other ingredients. 



It is concluded that " the wheat embryo contains qualitatively all the 

 factors essential for the promotion of growth and well-being in an animal, 

 but these are not so proportioned that it can serve as a satisfactory diet with- 

 out several modifications. The mineral content must be modified in certain 

 respects before growth can proceed at all. 



" The character of the proteins is excellent ; no other proteins from plant 

 sources which we have studied are superior to them. Rations containing 

 but 10 per cent of these proteins are wholly adequate for growth at the max- 

 imum rate. 



" Both the fat-soluble A and the water-soluble B, the factors which must 

 be supplied by an adequate diet, but whose chemical natures are as yet 

 unknown, are present ; the first, in moderate concentration ; the second, in very 

 high concentration, as measured by the needs of the growing animal. Two 

 per cent of wheat embryo supplies enough of the water-soluble B to promote 

 growth at the normal rate for several months." 



The wheat germ contains a substance which is toxic to animals. This factor 

 is found in the fat fraction and is to a great extent removed by ether extraction. 

 It has not yet been determin(>d whether the toxicity is due to the chemical 

 nature of the fats or to some substance associated with them. 



The use of the butia palm as a food, J. PuiG y Nattino (Insp. Nac. de 

 Ganaderia y Agr. [Vrugnay], Bol. 16 {1915), pp. 18). — The palm herein de- 

 scribed is an ornamental tree from which a number of food products are ob- 

 tained. Analyses are given of the fruit, seeds, fiber, leaves, and the juice of 

 the shoots (from which a honey is made). 



The preparation and utilization of yeast as food, W. Voltz (Ztschr. 

 Spiritusindus., 39 (1916), Nos. 7, pp. 53, 5^; S, pp. 6Jt, 65). — In continuation of 

 previous work (E. S. R., 34, p. 165), the author reports experimental data 

 regarding the composition, digestibility, and uses of brewery yeast and of yeast 

 cultivated in a medium of sugar and inorganic salts. 



Dried yeast containing 95 per cent of water-free material was found to con- 

 tain from 50 to 60 per cent of protein, 2 to 4 per cent of fat, 25 to 30 per cent 

 of carbohydrate, 6 to 8 per cent of ash, and nearly 2 per cent of phosphatids. 

 In digestion experiments with men the protein, fat, and nitrogen-free extract 

 were 86, 70, and 100 per cent digested, respectively, and the energy was 88 per 

 cent available. 



Honey in antidiabetic diet, A. Y. Davidoff (Russ. Vrach, 14 [1915], No. 26; 

 abs. in Jour. Amer. Med. Assoc, 65 (1915), No. 16, p. 1412). — Observations in 

 seven cases of diabetes of the effect of using honey in the diet as a substitute 

 for sugar and other sweet foodstuffs indicate that it prevents acetonuria and 

 diminishes the sugar content of the urine. 



The content of stems in Java tea and the testing of tea, J, J. B. Deuss 

 (Chem. Weekbl., 13 (1916), No. 3, pp. 66-7i ) .—Analytical data are given show- 

 ing the percentage of stems in different kinds of tea. The more expensive 

 brands of tea were found to contain a higher percentage of stems than the 

 less expensive kinds, indicating that the evaluation of tea should not be made 

 on the basis of stem content. 



The composition of Hungarian wines, M. VuK (Kis6rlet. Kozlem., 18 (1915), 

 No. 5-6, pp. 813-830). — Data are given which show the composition of Hun- 

 garian wines, principally from the output of 1913, and some general informa- 

 tion regarding the production and exportation of wines during the year 1913. 



