868 EXPERIMENT STATION EECORD. 



TLie Albany Public Market, by E. J. Marsden; the New York Food Investi- 

 gating Commission, by W. C. Osborn ; the Ability of the Consumer to Reduce 

 the High Cost of Living by More Judicious Selection and Economy in Purchase 

 of Foods, by I. S. Wile; Cooperative Buying and Selling as it Affects the Pro- 

 ducer and Consumer, by W. N. Giles; the Cost-of -Living Problem, by W. J. 

 Gaynor ; the Canadian Fruit Marks Act, by J. A. Ruddick ; Cooperative Market- 

 ing, by W. H. Ingling ; the Producer and the Consumer, by A. P. Sandles ; How 

 a Knowledge of Food Values will Help the Housevelfe to Reduce the Cost of 

 Living, by Mary D. S. Rose ; Wholesale Buying by Neighborhood Clubs, by Mrs. 

 B. Bangs ; and the Housewife and the Cost of Living, by Martha Van Rensselaer. 



Food waste and its remedy {Institution Quart. [III.], 4 (1913), No. 2, pp. 

 Sg^ S7), — The possibilities of reducing waste in food in public institutions is 

 discussed and brief notes given regarding the reduction of waste in the Kanka- 

 kee State Hospital, which was noted when a plan previously outlined was fol- 

 lowed (E. S. R., 29, p. 463). 



A reduction of 21,000 lbs. in a month is reported from a kitchen serving about 

 1,200 patients. The employment of more supervisors who shall first receive 

 intelligent and adequate instruction in dining room and diet service is favored 

 " to the end that waste shall be reduced and that the food which does return 

 to the kitchen shall be in such condition that it can be utilized in later meals. 



" There is no economic question connected with our state institutions so 

 important as that of food. It involves the use of as great a variety of food as 

 is consistent with the proper dieting of patients and inmates; it involves the 

 greatest possible variety of forms in which to ser^-e food; it means the prepa- 

 ration of food so that it will be palatable ; it means the serving of food so that 

 it will be hot when it reaches the inmates; it involves finally the reduction of 

 waste to a minimum." 



The nutritive value of gelatin, F. Maignon {Bui. Mens. Off. Renseig. Agr. 

 [Paris], 12 {1913), No. 7, p. 818). — It was found that animals, when fed upon 

 a mixture of gelatin and fat, grew thin and died in from 1 to 2 months. From 

 this the author concludes that gelatin is an incomplete protein food, sufficing 

 to supply energy but not to renew protoplasm. 



The function of fats and carbohydrates in nutrition, F. Maignon {Bui. 

 Mens. Off. Renseig. Agr. [Paris], 12 {1913), No. 7, p. 812).— The author con- 

 cludes from his experiments that egg albumin alone can not maintain nitrogen 

 equilibrium, even though a mixture of albumin and fat does maintain such 

 equilibrium. He has also shovsTi, in his opinion, that carbohydrates can not 

 replace fats in their function of assisting in the utilization of nitrogen. 



He concludes that the fats possess a function which they do not share with 

 any other substance. They control, and are indispensable to, the utilization of 

 food nitrogen. 



Carbohydrate metabolism in its relation to the thyroid gland — the effect 

 of thyroid feeding on the glycogen content of the liver and on the nitrogen 

 distribution in the urine, W. Cramer and R. A. Krause {Proc. Roy. Soc. 

 [London], 8er. B, 86 {1913), No. B 591, pp. 550-560).— The relation of the 

 thyroid secretion to metabolism, especially of carbohydrates, is discussed, and 

 the results are presented of a series of experiments which were carried out to 

 determine the effect of thyroid feeding on the glycogen content of the liver 

 and on the general metabolism of carbohydrate and protein food. It was 

 observed in these experiments that the liver of animals to which small amounts 

 of fresh thyroid gland had been administered for 2 or 3 days contained only 

 traces of glycogen, which phenomena the authors attribute to an inhibition of 

 the glycogenic function of the liver rather than to an Increased utilization of 

 carbohydrates. 



