19161 FOODS — HUMAN NUTRITION. 76$ 



Preliminary tests were made in which the young veal was prepared by dif- 

 ferent methods and eaten by a number of individuals of varied ages and activi- 

 ties. In these cases no physiological disturbances resulted from the ingestion 

 of the veal. 



A series of digestion experiments was conducted with five normal young men 

 in good health. The veal used in these experiments was obtained from calves 

 not over five days' old and was eaten with a basal ration of fruit, bread and 

 butter, and tea or coffee with sugar. The experimental periods were of three 

 days or nine meals each. An average of 237 gm. of veal, which furni.shed 78 

 gm. of protein or approximately 75 per cent of the total protein in the diet, was 

 eaten daily. The average value for seven experiments of the digestibility of 

 the total protein in the diet was 92.9 per cent and of the protein of the veal 92.7 

 per cent. No physiological disturbances were experienced by the subjects, who 

 reported that with the exception of one or two colds they were in normal phys- 

 ical condition throughout the investigation. 



For comparison, a study was also made of the digestibility of market veal. 

 Veal from animals at least four weeks old was purchased in the open market and 

 fed with the same basal ration to the same subjects. In these experiments the 

 digestibility of the protein of the total diet was found to be 92.9 per cent and 

 the protein of the market veal alone was estimated at 92.8 per cent. 



The results of these experiments indicate that the digestibility of the protein 

 of bob veal is the same as that of market veal, or approximately 93 per cent. 



The authors conclude that bob veal can be prepared for the table in palatable 

 ways and is not unwholesome when eaten in quantity, since, during the diges- 

 tion experiments, the average weight of protein furnished by the veal exceeded 

 that generally furnished by meat in the ordinary diet. " The experiments here 

 reported also indicate that the general opinion that young veal is a common 

 cause of digestive disturbance or fails to digest as thoroughly as similar foods 

 Lc not justified." 



Digestibility of hard palates of cattle, C. F. Langwobthy and A. D. 

 Holmes (f7. S. Dept. Agr., Jour. Agr. Research, 6 {1916), No. 11, pp. 641-648).— 

 The hard palates, taken from the roof of the mouth of beef animals, consist 

 chiefly of connective tissue (about 60 per cent) and erectile fibers (about 20 

 per cent) and contain very little muscular tissue, such as is characteristic of 

 meats in general. Analysis showed the composition of the fresh material to 

 consist of water, 71 per cent; protein (NX6.25), 22.2 per cent (or protein by 

 difference, 16.6 per cent) ; fat, 11.8 per cent ; and ash, 0.6 per cent. 



The high protein content suggested the possibility of the use of hard palates 

 as food and their digestibility was studied by feeding them for a three-day 

 period, with a basal ration of potatoes, crackers, butter, and tea or coffee with 

 sugar, to four healthy young men as subjects. The cooked and finely ground 

 liard palates were made up into a meat loaf which furnished 82 per cent of the 

 total protein consumed. The digestibility of the protein of the meat loaf alone, 

 which closely approximated that for the protein of the hard palates, was found 

 to be 86.8 per cent. 



The authors conclude from the results of this investigation that " it would 

 seem that the protein of hard palates which have been thoroughly cooked is 

 somewhat less thoroughly assimilated than that of the common cuts of meat." 



" In view of the fact that over 130 gm. of protein, largely supplied by the meat 

 loaf, and over 3,200 calories of energ>' were consumed daily, it is apparent that 

 the ration was eaten with relish." 



Artificial purification of oysters. — A report of experiments upon the 

 purification of polluted oysters by placing them in water to which calcium 

 hypochlorite has been added, W. F. Wells (Pub. Health Rpts. [U. S.], SI 



