362 EXPEKIMENT STATION RECORD. [Vol. 41 



readily, si"ow healthily, and in some cases have produced young while on the 

 diet." 



V. The fat-soluble aecessory factor, J. C. Drummond (pp. 344-346). — Experi- 

 ments on rats showed that while ordinary whale oil is rich in fat-soluble A, 

 the hardening proce.ss involving exposure to hydrogen gas at 250° C. for four 

 hours or more destroys this factor, as does also Iieating tlie oil to 100° or more 

 for four hours. In this connection, it is pointed out that margarins made from 

 hydrogenated animal fats are of inferior nutritive value through their lack of 

 the fat-soluble accessory factor. 



Report upon the availability of fatty acids as a source of fat in the diet 

 of man {London: Food (War) Committee, Roy. Soc., 1918, pp. 11). — This is the 

 official report, the details of which are noted above. 



Investigations of the nutritive value of hardened fats, C. A. Pekelhae- 

 ING and W. ScHUT (Pliarm. Weekbl., 53 {1916), No. 26, pp. 169-785, figs. 3).— 

 The nutritive value of certain hardened fats, such as are used in the margarin 

 industries of Holland, was studied by feeding experiments with rats, mice, and 

 dogs. 



When all of the fat of the diet consisted of the hardened fat, the rats main- 

 tained their body weight but did not grow. The mice grew at the customary 

 rate, and a dog not only increased in weight but assimilated by far the largest 

 part of the fat introduced into the digestive tract. 



The results obtained on feeding a mixture of lard and hardened cottonseed 

 oil indicate that the hardened fat can be utilized better if mixed with natural 

 softer fats, as is the case in margarin. 



Report on a dried meat powder, S. W. Cole {London: Food {War) Committee, 

 Roy. Soc, 1917, pp. 6, figs. 5). — ^The chemical analysis digestibility, and pos- 

 sible utilization of a dried meat powder, said to have been obtained by drying 

 and grinding the lean meat from Argentine cattle, are reported. The protein 

 of the meat had been rendered extremely insoluble by the method of treatment, 

 and appeared to be more resistant to artificial digestion than fresh meat but 

 to be digested and absorbed by the human body almost as readily as beefsteak. 

 Feeding experiments with rats showed that the powder contained a good supply 

 of accessory food factors. 



It is suggested that such a product, while not particularly appetizing when 

 eaten alone, could be used successfully in soups, croquettes, and sausages. 



The [Jerusalem] artichoke as a source of carboh.ydrate, F. G. Hopkins 

 {London: Food {War) Committee, Roy. Soc., 1918, pp. 2). — As the result of 

 digestion experiments in which the relative utilization of diets furnishing 3,000 

 calories and containing, respectively, 1 lb. of potatoes and 1 lb. of Jerusalem 

 artichokes was determined, the conclusion is drawn that while artichokes are 

 probably less well utilized than potatoes they can. when eaten in reasonable 

 quantities, replace potatoes or similar carbohydrate material in a satisfactory 

 manner. 



The influence of the percentag'e extraction and of admixture upon yeast 

 activity, D. J. Lloyd {London: Food (ir«?) Committee, Roy. Soc, 1918, pp. 2). — 

 The admixture of foreign flours with wheat was found not to decrease yeast 

 activity, although the addition of corn or barley to wheat flour slightly decreased 

 the maximum expansion of the dough. 



Pood Surveys {U. S. Dept. Agr., Food Surveys, 2 {1919), No. 27, pp. 8+^).— 

 This inmiber, which is announced as the final issue, reix)rts data as to com- 

 mercial stocks of grain, flour, and miscellaneous food products in the United 

 States on June 1, 1919. An index to A'olumes I and II is included. 



Report on the food requirements of man and their variations according to 

 age, sex, size, and occupation {London: Food {War) Committee, Roy. Soc, 



