670 EXPERIMENT STATION RECORD. i Vol. 41 



The fat-protein ratio is considered to be of tlie greatest importance, as tlie 

 utilization of nitrogen is tliought to depend upon tiiis ratio. It is pointed out 

 that tliis ratio approaches unity in eggs and in whole milk, and is about 9 : 8 in 

 meat. It is suggested that the partial skimming of milk not only results in a 

 diminution of the nutritive power of this food but by altering the fat-protein 

 ratio may cause a toxic utilization of its protein. 



A study of the mechanism of the action of fats in the utilization and 

 assimilation of proteins, F. Maignon (Compt. Rend. Acad. Sci. [Paris], 168 

 (1919), No. 9, pp. 47^-476). — To explain the favorable influence of fats upon 

 proteins in diminishing their toxicity and increasing their nutritive value (E. S. 

 R., 40, p. 463), the theory is proposed that after hydrolytic cleavage in the body 

 the fatty acids may unite with certain amino acids with the formation of 

 specific proteins. In this way amino acids which would not be utilizable other- 

 wise are made available instead of forming toxic products. 



Maintenance ration. — runction of carbohydrates, H. Bierry (Compt. Rend. 

 Soc. Biol. [Parisi, 82 (1919), No. 15, pp. 530-533) .—The author criticises the 

 work of Maignon, particularly on the r61e of fats and carbohydrates in metabo- 

 lism noted above, and suggests that the apparent contradictions between his 

 experimental results and those of other workers are due to the fact that the 

 proteins and fats used by Maignon were not pure, but contained carbohydrates 

 and more or less of the accessory factors fat-soluble A and water-soluble B. 



In conclusion, the author emphasizes that a maintenance ration must contain 

 a certain quantity of carbohydrates, the amount depending upon the chemical 

 structure and function of the carbohydrates in question and of the other food 

 materials which enter into the composition of the ration. 



A new conception of the role of various food constituents in nutrition. — 

 Observations on the researches of Maignon, E. F. Tereoine (Compt. Rend. Soc. 

 Biol. [Paris], S2 (1919), No. 16, pp. 574-578). — The author agrees with the state- 

 ments of Bierry noted above and further criticises the work of Maignon, con- 

 cluding that sufficient evidence has not been furnished to establish the superi- 

 ority of fats over carbohydrates as protein sparers. 



Critical study of the influence exercised by lack of vitamins on the feeding 

 experiments with pure products which have established the role of fats in 

 the utilization of proteins, F. Maignon (Compt. Rend. Soc. Biol. [Paris], 82 

 (1919), No. 12, pp. S98, S99). — The author is of the opinion that in his researches 

 on the r61e of carbohydrates and fats In nutrition, noted above, the lack of • 

 vitamins in the experimental rations has not falsified the results obtained, since 

 the experiments reported were conducted during the latent period in which the 

 vitamins of the tissues were able to make up for the deficiency in food vitamins. 



The absence of fat-soluble A vitamin in certain ductless glands, A. D. 

 Emmett and G. O. Lueos (Jour. Biol. Chem., S8 (1919), No. S, pp. 441-^7, figs. 

 5). — The authors report the absence of fat-soluble A in the fats obtained from 

 the pancreas, thymus, and suprarenal glands by extraction with either acetone 

 or benzine. A table is given which summarizes the presence or absence of fat- 

 soluble A in food substances as based on published results. 



The vitamin requirement of yeast, R. J. Williams (Jour. Biol. Chem., SB 

 (1919), No. 3, pp. 465-486, pi. 1). — From direct microscopic observation of the 

 growth of Individual yeast cells in sterile synthetic salt solutions to which 

 small amounts of the material to be tested had been added, evidence is pre- 

 sented that the water-soluble, berl-beri-preventing vitamin is necessary for the 

 nutrition of yeast cells themselves. Growth of the yeast cells was hastened 

 and greatly increased by the presence of a small amount of the alcoholic ex- 

 tracts of " protein-free " milk, wheat germ, lactose, and pancreas tissue, by 



