1919] 



FOODS — HUMAI^ NUTRITION. 



263 



normal rate. The press cake was found to co'ijtain sufficient water-soluble 

 vitamin and some fat-soluble vitamin, but the rate of growth was increased 

 by adding butter fat to the diet. Preliminary experiments indicated that the 

 press cake is deficient in inorganic constituents, probably calcium, phosphorus, 

 and chlorin. 



Baker's yeast as food for man, P. B. Hawk, C. A. Smith, and R. C. Holder 

 (A))icr. Jour. Physiol, JfS {1919), No. 2, pp. 199-210). — Metabolism experiments 

 upon man are reported in which the value of baker's yeast was studied, first 

 when added to a high protein diet defective in lacking the water-soluble vitamin, 

 second, when added to a low protein defective diet, and third, when used to 

 replace varying amounts of protein in a normal diet. The yeast (Flelschmann) 

 v,-a.s in most cases dried at 105° C. in a current of air, milled to produce a 

 yeast flour of the approximate fineness of ordinary wheat flour, and then made 

 Into biscuits with wheat flour. As much as 20 per cent of the wheat flour could 

 be substituted by the yeast flour without destroying the palatability of the 

 product. A palatable mixture could also be made from the undried yeast with 

 chopped meat. 



Of the six men who served as subjects, four found the diet more satisfactory 

 when .veast was included as shown by an improved nitrogen balance. The aver- 

 age daily gain of nitrogen in all the experimental periods when no yeast was 

 present in the diet was 0.48 gm., while this gain was increased to 0.82 gm. when 

 yeast was eaten along with other foods. It was found that from 10 to 30 per 

 cent of the nitrogen of the ordinary mixed diet may be replaced by yeast nitro- 

 gen witliout detriment to the best nutritive interests of the individual. The 

 average individual may ingest yeast sufficient to yield from 1 to 2 gm. of nitro- 

 gen per day without securing any laxative effect, but if as much as 4 gm. of 

 yeast nitrogen are eaten a laxative effect is generally observed. 



The favorable results obtained in these experiments are compared with the 

 opposite conclusions of Funk et al. (E. S. R., 36, p. 158), and factors to account 

 for tlie difference are suggested. 



Note on an indigenous process for the conservation of meat at Fez, Cae- 

 PENTiER (Rec. iMt'd. Yet., 95 {1919), No. 5, pp. 149-156).— An indigenous method 

 of preserving meat, particularly beef, in Morocco is described. The sterilization 

 of the meat is obtained by the triple action of salt, desiccation, and heat, and 

 external contamination is avoided by a covering of fat. Attention is called to the 

 fact that the method combines almost all of the known processes for the con- 

 servation of meat. 



Military soups and porridges, Balland {Compt. Rend. Acad. ScL [Porisi, 

 J68 {1919), No. 8. pp. 3S3-38()). — Analyses are reported of several varieties of 

 dried, or so-called instantaneous, soup preparations and soup extracts used by 

 <he French and German armies. 



French table mustards, P. Carles {Ann. FaUif., 11 {WIS), No. 119-120, pp. 

 S10-3JG).^Analysefi are reported of 11 samples of prepared French mustards, 

 some of the results of wliich are given in the following table: 



A)ialyscs of mustards. 



