FOODS HUMAN NTTTRITION. 267 



sumtion wid Frauenarbeit. Munich and Leipsic, 1912, pp. IV+123). — This is a 

 study of consumption as affected by different forms of family and group life 

 and other social conditions, especially by the transfer of women's productive 

 activity from the household to the industrial world. Although it contains some 

 historical material of a general nature it is concerned mainly with German 

 conditions as shown in recent official statistics. 



Committee on school lunches of the Home and School League, H. H. Bon- 

 NELL ET AL. {Com. School Lunchcs Home and School League [Phila.] Ann. Rpt., 

 2 (1911-12), pp. 31, figs. 2). — A progress report of the Philadelphia school lunch 

 project. 



The effect of school lunches on the home, cooperation by mothers, the work 

 of student dietitians, numerous charts, diagrams, and illustrations, school 

 lunch menus, and other similar data are presented, as well as a bibliography. 



Health and longevity through rational diet, A. Lorand (Philadelphia, 1912, 

 pp. X+/fl6). — In this volume the author discusses the influence of food upon 

 man, the fundamental laws of rational feeding, effects of different methods of 

 feeding and various food substances, vegetarianism, rational feeding, and simi- 

 lar topics. 



Especially interesting are the statements based on his experience as a physi- 

 cian at Carlsbad. In addition to the data which rest upon well established 

 empirical or experimental evidence, much has been included which may be 

 regarded as belief or tradition and which seems less important. 



Problem^s of physiological and pathological chemistry, O. von Furth 

 (Problcme der Physiologischen und Pathologisclien Chemie. Leipsic, vols. 1, 

 1912, pp. XV +634; 2, 1913, pp. X/y+7i7).— This work, based on the author's 

 lectures designed for the use of students, physicians, biologists, and chemists, 

 presents particularly the results of receut progress and tendencies. 



The first volume deals with tissue chemistry, and considers the following 

 topics : Hydrolysis of proteins ; oxidative cleavage of proteins ; protein putre- 

 faction ; cyclic complexes of the protein molecule and their fate in the organism ; 

 albumoses and peptones ; protamins and histones ; polypeptids ; nucleic acids ; 

 muscle tissue ; phosphatids ; chemistry of nerve tissue ; blood coagulation ; 

 hematin, bilirubin, urobilin ; proteins of the blood serum, lymph formation, exu- 

 date and transudate; skeletal tissue; the liver and its secretory functions; bile 

 acids ; male and female sexual organs ; fecundation ; the kidneys ; the suprare- 

 nals ; the thyroid ; the hypophysis ; spleen ; thymus and bone marrow ; melanins ; 

 and tumors. 



The second volume deals with metabolism, as follows: The digestibility of 

 protein in the stomach ; the protein-digesting ferments of the pancreas and 

 intestiqe; proteolytic and peptolytic ferments; physiology and pathology of 

 purin metabolism; digestibility of carbohydrates; sugar formation from protein 

 and fat ; digestibility, resorption, and metabolism of fat ; food requirements ; 

 hunger; ferments; catalases; and other questions concerned with normal and 

 pathological metabolism. 



Studies on water drinking. — XIV, The digestive efficiency of saliva as in- 

 creased by dilution with, water, O. Bebgeim and P. B. Hawk (Jour. Ainer. 

 Chem. Soc., 35 (1913), No. 1,, pp. Jf61-476, figs. 4).— This a continuation of 

 earlier work by Hawk et al. (E. S. R., 27, p. 465). The conclusions reached by 

 the authors are as follows : 



" On the basis of experiments made in vitro it is apparent that the digestive 

 efficiency of normal human saliva is increased when such saliva is diluted. The 

 optimum dilution is dependent upon the nature of the diluent, being 4 volumes 

 for sodium chlorid solution (0.3 per cent) and 7 volumes for water, either dis- 

 tilled or tap water. 



