li>10] FOODS — HUMAN NUTRITION. 765 



erally very low and (hat aniniul and vegetable substances wliidi have a high 

 autiberiberi value aie all derived from organs which cnntain many lipo- 

 chromes. 



Effect of diet on the alkaline reserve of the blood, J. F. McClendon, L. voN 

 Meysenbitg, O. J. Engstrani), ami F. King {-four. Biol. Chem., 38 (1919), No. 3, 

 pp. 539-548, figs. 3). — Determinations of tlie alkaline reserve of the blood, as 

 represented by the bicarbonate concentration of the plasma on the basis of a 

 normal solution of sodium bicarbonate, were made on a man of 75 kg. (165 

 lbs. ) body weight who was placed on an acid-forming diet for 3 days, then on 

 a mixed diet for 3 days, and finally on a base-forming diet for 3 days. 



Tlie results, as well as similar results obtained with dogs, show that the 

 alkaline reserve is not appreciably changed by a change in diet. The rabbit 

 was found to be more susceptible to the effects of diet and fasting. 



The authors conclude that " there is no foundation for the view that the 

 alkaline reserve of man is endangered by acid-forming diets, but such diets 

 as usually eaten are deficient in antiscorbutic substances." 



An improved form of titration electrode is described and illustrated. 



Factors influencing' the hydrogen-ion concentration of the ileum, J. F. Mc- 

 Clendon. F. J. Myers, L. C. Culligan, and C. S. Gydesen {Jour. Biol. Chem., 

 38 (1919), No. 3. pp. 535-5.38). — Data are presented to show that the length of 

 the ileum is an important factor in determining its H-ion concentration. The 

 shorter the intestine with reference to the length of the body the higher is its 

 acidity. As the gastric juice mingles with pancreatic secretion in the duo- 

 denum a large amount of carbon dioxid is produced, more of which is ab- 

 sorbed the longer tlie intestine. 



Food conditions and nutritional diseases in Europe; with some remarks on 

 the etiolog'y of pellagra, S. Harris (Med. Rec. [N. Y.], 96 {1919), No. 3, pp. 

 89-95). — This paper presents the results of observations in France, Italy, 

 Austria and Hungary, Germany, and Belgium during the war of the effect of 

 food conditions upon disease, with particular reference to pellagra. 



The author points out that with much the same food conditions in a num- 

 ber of European countries that exist among the poor in the rural districts in the 

 South there has apparently been little pellagra. In Italy this disease has even 

 decreased during the war. The inference is drawn that perhaps some other 

 etiological factor than the unbalanced diet is responsible for pellagra, and the 

 suggestion is made that the disease is possibly due to an organism which may 

 be discovered by studying the blood, tissues, and excretions of pellagrins with 

 the dark field microscope. 



Experimental mammalian polyneuritis produced by a deficient diet, O. 

 VoEGTLiN and G. C. Lake {Amer. Jonr. Physiol., 47 {1919), No. 4, pp. 558-589, 

 figs. 18). — An extensive investigation is reported, the purpose of which was to 

 produce deficiency polyneuritis in mammals, which could be used to better ad- 

 vantage than pigeons in studies on experimental polyneuritis and the physiologi- 

 cal function of the antineuritic vitamin. 



Experimental evidence, as indicated by the symptomatology, treatment, and 

 pathology of the disease is reported, proving that polyneuritis has been pro- 

 duced in cats and dogs as the result of an exclusive dietary of lean beef which 

 had been heated for three hours at 120° C. in the presence of an alkali, sodium 

 carbonate. The disease was shown to be due to a deficiency of the diet in 

 antlneruitic substance and not in other essentials (amino acids, fat-soluble 

 vitamin, etc.). Similar treatment of the beef without the previous addition of 

 alkali did not completely destroy its antineuritic power, indicating that the 

 ordinary preparation of meat for human consumption does not lessen its food 

 vahie in that respect. 



