FOODS HUMAN NUTRITION". ^57 



A penny lunch, Saeah W. Maury and Lena L. Tachau {Louisville, Ky.: 

 1915, pp. 6Jf, pis. 2). — This book gives information regarding the lunch served 

 at the normal school in Louisville, Ky., especially as to the equipment and the 

 foods served. Recipes are also included. 



Your household budget in graphic form, Emma A. Winslow ( [New York: 

 Author}, 1914, PP- 6, fig. 1). — This consists of blank charts in which the income 

 and expenses for food, clothiii.?, etc., may be shown graphically. 



Mary at the farm and book of recipes compiled during her visit among- the 

 '''Pennsylvania Germans," P]i)ith M. Thomas (Norristoicn, Pa.: John Harten- 

 stine, 1915, pp. ^0, pis. 20, figs. 30). — This book is in reality a study of house- 

 keeping conditions among the inhabitants of German descent in southeastern 

 Pennsylvania. It contains information rarely seen in print regarding many old 

 handicrafts, as well as many recipes tested by long use among practical house- 

 keepers of the region. It also gives much advice regarding the general prin- 

 ciples of housekeeping. 



Aluminum alloys and their use for canteens and cooking utensils, J. Boes 

 and H. Weyland (Ztsclir. Untersuch. Nahr. u. Gennssmtl., 30 {1915), No. 8, pp. 

 800-305). — Chemical analyses are reported of five aluminum alloys which con- 

 tained appreciable quantities of copper, iron, nickel, magnesia, and silicon. 

 Experiments were carried out to determine the durability of these alloys under 

 such conditions as are common in the everyday iise of cooking utensils. The 

 results of the tests indicated that owing to the increased tendency of the 

 aluminum in an alloy to go into solution in the presence of electrolytes, weak 

 bases, or organic acids these alloys are entirely unsuitable for cooking purposes. 



Role of the pancreas in the digestion and absorption of fat. — I, Digestion, 

 E. F. Teeroine (Jour. Pyhsiol. et Path. G6n., 15 {1913), No. 6, pp. 1125-1133). — 

 Studies are reported of the relationship between the chemical composition, 

 physical properties, and digestibility of fats. Experiments in vitro showed that 

 in general the digestibility was more complete in the case of those fats containing 

 a large percentage of triolein, while the physical properties of the fats appeared 

 to tlie author to be of secondary importance. Of the vegetable fats studied, 

 walnut oil, and of the animal fats, human fat, were the most labile toward pan- 

 creatic lipase. 



Role of the pancreas in the digestion and absorption of fat. — II, Absorp- 

 tion, E. F. Terroine and J. Weill {Jour. Physiol, et Path. G6n., 15 {1913), No. 

 6, pp. 1148-115S). — Feeding experiments with laboratory animals are reported, 

 the rate of fat absorption in the case of goose fat, coconut oil, pork fat, mutton 

 fat, and cacao butter being determined by analysis of the blood at a given time 

 after the ingestion of fat. 



Goose fat and coconut oil were the most rapidly absorbed. In general the rate 

 of absorption corresponded to the rate of digestion in vitro. Saponification 

 seemed necessary to absorption, for the fatty acids readily soluble in bile ap- 

 peared more quickly in the blood stream. 



The ferments of the pancreas. — V, The carbohydrate ferments of pan- 

 creatic juice, J. Mellanby and V. J. AVoolley {Jour. Physiol., 49 {1915), No. 4, 

 pp. 246-264). — From a consideration of the results of experiments in vitro to 

 determine the nature and properties of pancreatic juice, the authors advance the 

 following hypothesis : 



" Pancreatic juice contains one carbohydrate ferment only (amylopsin). In a 

 neutral medium, or in the presence of neutral salts, this ferment breaks down 

 starch to dextrin and maltose only. When acid is added to pancreatic juice, the 

 ferment associates itself with some of the acid, and the activity of the ferment 

 is determined by the hydrogen-ion concentration of this ferment complex." 



