360 EXPERIMENT STATION RECORD. 



noted (E. S. R., 26, p. 254; 27, p. 865). They deal with seasonal activity of 

 adults, distribution and hosts, hibernation, life history, etc. 



The red spider on cotton (Tetranychus bimaculatus), E. A. McGregor ( U. S. 

 Dept. Agr., Bur. Ent. Circ. 172, pp. 22, figs. 12).— This revision of Circular 150, 

 previously noted (E. S. R., 27, p. 264) is based upon work at Batesburg, S. C, 

 in 1911 and 1912. 



Odontopharynx long^icaudata n. g., n. sp. — A new form of Anguillulidje. 

 J. G. DE Man (Zool. Jahrb., Abt. System. Oeogr. u. Biol. Tiere, 33 {1912). A'o. 6, 

 pp. 637-642, pi. 1). — This nematode was taken from diseased hyacinth bulbs in 

 Holland. 



An introduction to the study of the Protozoa with special reference to the 

 parasitic forms, B. A. Minchin (London, 1912, pp. XI+520, figs. 193).— This 

 work is intended to serve as an introduction to the subject with which it deals. 



FOODS— HUMAN NUTEITION. 



The hyg>iene of diet and the chemical properties of foods, Am^lie Des- 

 RocnB:s (Hygiene de V Alimentation et Proprietes Chimiques des Aliments. 

 Neuville, France, 1912, 1. ed., pp. XIX +490, figs. 84). — The chemical properties 

 of foods, diet in different diseases, and similar questions are discussed, and 

 cooking processes are described. Each chapter is followed by a list of ques- 

 tions, the volume being designed as a text-book. 



International review of the literature of food, its composition, analysis, 

 and adulteration, for the year 1910, A. J. J. Vandevelde [Repert. Internat. 

 Gomp., Anal, et Falsif. Denr^es Aliment., 11 (1910), pp. 127). — An indexed and 

 annotated bibliography, continuing previous work (E. S. R., 27, p. 206). 



Boiled versus raw milk — an experimental study of milk coagulation in the 

 stomach, tog-ether with clinical observations on the use of raw and boiled 

 milk, J. Brennemann (Jour. Amer. Med. Assoc., 60 (1913), No. 8, pp. 575-382, 

 figs. 8). — Experiments were carried out to investigate the coagulation of raw 

 milk and milk which had been boiled for 5 minutes, the subject of the experi- 

 paents being a healthy young man of normal digestion who was able to empty 

 the stomach without discomfort, by passing the finger into the throat. 



Milk was taken at a temperature of 95° F., and after remaining in the 

 stomach for periods varying in different experiments from 30 minutes to 5 hours 

 was returned for examination. It was found that the raw milk formed large, 

 dense, hard curds with complete separation from the whey, while in the case 

 of the boiled milk there was less separation and the curds were soft and fine. 



Laboratory experiments in which reunin was added to both raw and boiled 

 milk gave similar results. The results obtained with pasteurized milk were 

 between those of raw and boiled milk, but more similar to the former. When 

 raw milk was sipped very slowly the curds formed were larger than when 

 the milk was taken more rapidly; this was apparently due to the coalescence 

 of the smaller curds which were formed at first into one or more large curds, 

 as was shown by the slow addition of a quantity of milk to a renniu solution. 

 Raw milk was found to remain in the stomach longer than boiled milk, since 

 It was possible to recover curds from the former after longer periods than in 

 the case of the latter. Similar experiments were made vfith various modified 

 milks (e. g., milks diluted with water and cereal water, citrated milks, milk 

 and lime water, and condensed milks) which showed that the modification had 

 much the same effect as boiling, since the curds formed were soft and fine. 



From these experiments and a large amount of clinical data regarding the 

 results of feeding children uix)n raw and boiled milk, the author concludes that 

 raw and boiled milk are clinically very different foods, and tliat unless modified 



