POODS — HUMAN NUTBITION. 459 



The use of the blood of slaughtered animals as human food, F. Hofmeisteb 

 {Miinchen. Med. Wchnschr., 62 {1915), Nos. 33, pp. 1105-1108; 34, pp. 1U6- 

 1150). — A summary and digest of data considering in detail the nutritional and 

 economic value of blood for food purposes. Analytical data are given showing 

 the composition of food which consisted in part of purified blood preparations. 

 Baking experiments are also reported in which bread made with 20 per cent of 

 dried blood is said to have possessed excellent qualities. 



The value of blood in human nutrition and the behavior of formaldehyde 

 in the organism, E. Salkowski (Biochem. ZtscJu:, HI (1915), No. 4-5, PP- 365- 

 390). — In this article the author discusses the protein content of blood in com- 

 parison with that of meat, the utilization and metabolic behavior of blood 

 eaten as food, and Its preservation by antiseptic agents. Feeding experiments 

 are described In whicli laboratory animals (dogs) received as a part of a 

 mixed diet blood preparations containing formaldehyde. The following con- 

 clusions are drawn : 



The blood of beef has nearly the same protein content as the best fat-free 

 beef flesh, and is of equal nutritive value. The blood can be preserved for 

 several weeks by the use of boric acid, salicylic acid, or formaldehyde; it can 

 be used directly, with the addition of a large percentage of sugar, for food pur- 

 poses. Coagulated blood protein may be preserved for longer periods of time; 

 this may be used directly In the preparation of food. 



The addition of from 0.6 to 1 gm. of formaldehyde daily to the food of a dog 

 of 12 kg. body weight produced no apparent disturbances In nutrition, and the 

 protein of the ration was well utilized. Only about 0.6 per cent of the formalde- 

 hyde appeared in the urine, the rest being oxidized in the body. On the basis of 

 these observations the author considers that the toxicity of formaldehyde taken 

 Internally has been overestimated. 



Fish poisoning by bacteria of the paratyphosus-enterltidis group, R. 

 MtJLLEE {Miinchen. Med. Wchnschr., 61 {1914), No. 9, pp. 4^1-4^3, figs. 7; abs. 

 in Eyg. Rundschau, 25 {1915), No. 16, p. 606).— Following a number of cases of 

 fish poisoning, bacteriological examination revealed the presence of organisms 

 of the paratyphosus-enterltidis group. Feeding experiments with laboratory 

 animals (mice) strengthened the conclusion that the poisoning was due to these 

 organisms. 



The action of the digestive ferments on the so-called fish poison, S. W. 

 KoNSTANNsoFF and E. O. Manoiloff {Wiener Klin. Wchnschr., 27 {1914), No. 

 25, pp. 883-886). — Experiments in vitro are reported in which were determined 

 the chemical properties of several different proteins by means of a study of the 

 effects produced upon them by the action of pepsin, trypsin, and erepsin. Fish 

 poison (a substance extracted from poisonous fishes) was broken down by the 

 action of pepsin and trypsin, but was not digested by erepsin ; hence, It is be- 

 lieved to be a complex protein. The conclusion is drawn that this substance acts 

 as a poison only when the digestive juices present are insufficient to accomplish 

 the digestion of complex proteins. 



Dried milk preparations, H. Kuhl {Hyg. Rundschau, 25 {1915), No. 19, pp. 

 693-696) .—The author points out in this article that dried milk tablets and 

 powder, when used by the soldier without ample facilities for cooking, are an 

 unsatisfactory substitute for whole milk. Due to chemical changes which have 

 taken place in the fat and protein, the solubility of these preparations is said 

 to decrease rapidly with age. 



The food value of different types of bread, A. Pugliese {Rev. Gin. Set., 26 

 (1915), No. 21, pp. 612-617, figs. 3).— Feeding experiments with six Italian 

 laborers are reported. These were undertaken to determine the effect on the 

 nutritive value and physiological properties of flour of incorporating in it vary- 



