li^'19] FOODS — HUMAN NUTRITION. 763 



The hydrogen-ion concentration of foods, J. F. McClendon and P. F. Sharp 

 {Jour. Biol. Chem., 38 (1919), No. 3, pp. 531-53/,) .—From a series of determina- 

 tions of the H-ion concentration of foods, the analytical data of most of which 

 are not presented, tlie antliors report that the foods "were all on the acid side 

 of neutrality no matter wliat the condition of freshness, mode of storage, stage 

 in the preparation (cooking), or dilution with water (extract, soup, or pot 

 liquor)." 



A table is given of the pH of the juice of fruits and vegetables (young carrot, 

 potato, cabbage, orange, and lemon) in the raw state and after boiling. The 

 differences between the pH of the raw and cooked product were very slight. 



Efficiency of oat protein in adult human nutrition, H. C Sherman, J. C. 

 Winters, and V. Phillips (Jam: Biol. Chem., 39 (1919), No. 1, pp. 53-62). — 

 This investigation was conducted under conditions similar to those described in 

 the previously noted study of the efficiency of maize proteins (E. S. R., 39, p. 

 S73). One of the two subjects in the present study served as subject in the 

 earlier investigations, and the diet was selected to conform as closely as pos- 

 sible to that of the previous study with the substitution for the corn of an 

 amount of oatmeal furnishing the same amount of nitrogen. 



In the main experiments of 12 days each the two subjects, receiving only 

 sufficient calories to meet the energy requirement and but 0.57 or 0.55 gm. of 

 protein per kilogram of body weight (furnished by oatmeal +100 gm. of 

 milk), showed, respectively, nitrogen balances of ±0.0 and +0.2 gm. per day as 

 compared with a nitrogen balance of ±0.1 gm. per day on the maize protein 

 diet. The nitrogen balances during 12 days on the oat diet without milk and 

 8 days on the comparable maize diet without milk were, respectively, —0.7 

 and — 0.6 gm. per dsiy. 



The authors conclude " that for the purpose of practical dietetics equal 

 weights of oat and maize proteins may be regarded as essentially equal in 

 value, and that even the minimum amount of milk which can possibly be re- 

 garded as permissible in the light of our present knowledge of nutrition will 

 apparently so supplement the proteins of either the maize or oat kernel as to 

 make them function with an efficiency comparable with that of the average 

 protein of mixed diet in the maintenance metabolism of man." 



[Miscellaneous food and drug topics], E. F, Ladd and A. K. Johnson {North 

 Dakota Sta. Spec. Bui., 5 (1919), No. 12, pp. 258-277, figs. 7).— This number 

 contains brief notes on several food and drug topics. Data showing the varia- 

 tion in weight per box of strawberries are reported by F. C. Himber, together 

 with the text of the State law of February 14, 1919, as to containers for small 

 fruits. An article by W. G. Bowers on The Chemical Analysis of a Few Food 

 Preparations Compared to the Claims on the Labels, presents analyses and dis- 

 cussions of several proprietary pie fillings, a baking powder, and two canned 

 boiled dinners. 



The restricted rations of prisoners of war in Germany considered from the 

 point of view of the minimum of nitrogen, A. Benoit (Compt. Rend. Soc. Biol. 

 [Paris], 82 (1919), No. 4, pp. 151-153) .—Observations are reported of the effects 

 of a restricted diet upon 78 Russian officers in a German prison from June, 1915, 

 to October, 1916. The observations included determinations of total and nitro- 

 gen intake, nitrogen excretion, and changes in weight of each subject. 



The diet furnished a daily average per man of 48.7 gm. of protein, 332 gm. 

 of carbohydrate, 48.7 gm. of fats, and 1,704 calories, or 27 calories per kilo- 

 gram of body weight. During the period of 16 months in which observations 

 were made none of the prisoners presented any evidence of nutritive disorders, 

 and the average individual loss in weight was only about 140 gm. 



