858 EXPERIMENT STATION RECORD. [Vol. 41 



than roast beef, but not so long as roast pork. Stewed lamb required a some- 

 what longer period for digestion than roast lamb or Inmb chops. Sheep brains 

 left the stomach ratlier rapidly, 



VI. Digestion in the normal linnum stomach of ccms prepared in different 

 ways, R. J. Miller, H. L. Fowler, O. Bergeim, IM. K. Rehfuss, and I'. B. Hawk 

 (pp. 254-270). — In addition to fresh eggs prepared in all the usual ways, tests 

 were made with frozen and cold-storage eggs, duck and turkey eggs, the Chinese 

 preserved duck egg called " pidau," and various combinations of eggs with 

 other food materials. 



In general eggs were distinguished from moat hy the low(»r acidities which 

 they provoked and by their more rapid evacuation. The average evacuation 

 time for all egg preparations was for the first class 2 hours and 15 mJnutes 

 and for the second class 3 hours and 5 minutes. The average of the highest 

 acidities developed was 80 as compared with 120 for beef. 



Raw egg white left the stomach much more rapidly than any other form 

 of egg preparation, particularly when mixed with orange juice. The use of 

 " orange albumin " in the diet of invalids would therefore appear to be sup- 

 ported from the standpoint of gastric digestion. AVhole raw eggs were not 

 handled so rapidly as either soft or hard cooked eggs. Eggs fried in the or- 

 dinary way and not turned left the stomach rather more rapidly than eggs 

 cooked in any other way. Scrambled eggs and omelet required a somewhat 

 longer time for digestion than hard or soft eggs and poached and shirred eggs. 



Cold storage and mixed eggs could not be distinguished from fresh eggs as 

 far as the response to the stomach was concerned. The eggs of the duck and 

 turkey produced no difference in gastric response other than that caused by 

 their greater bulk. " Pidan " gave rise to delayed and low acid responses and 

 delayed evacuation. 



Eggs and milk left the stomach a little more slowly than eggs alone, eggs 

 ■with bread in about the same time as hard boiled eggs, bacon and eggs as 

 rapidly as fried eggs alone, and frizzled beef with scrambled eggs as rapidly 

 as scrambled eggs alone. 



The influence of diet on teeth formation, M. Mei^lanbt (Lancet [London'\, 

 1918, II, No. 23, pp. 767-770, figs. 4). — In this preliminary paper experimental 

 work with puppies is described in which the problem has been investigated 

 of the factors involved in the development of sound teeth and of the growth of 

 the jaws in relation to the size of the teeth. 



The results obtained indicate that a deficiency of fat-soluble A in the diet is 

 accompanied by abnormal development of the teeth, A diet containing in 

 abundance articles with which the fat-soluble A is associated (cod liver oil, 

 butter, etc.). allowed the development of sound teeth, while a diet otherwise 

 adequate but deficient in fat-soluble A brought about delayed loss of deciduous 

 teeth, delayed eruption of the permanent dentition, irregularity in position 

 and overlapping, especially of the incisors, partial absence of or very defective 

 enamel, and low calcium content. These results are thought not to be due to 

 acute illness or malnutrition, as an improvement to the teeth was brought 

 about by the addition of substances containing fat-soluble A, and the defective 

 teeth appeared to be most pronounced in rapidly growing inippies. 



Attention is called to the work of E. Mellanby on rickets previously noted 

 (E. S. R., 41, p. 3G5), which puts on an experimental basis the intimate con- 

 nection between this disease and hypoplasia of the teeth. 



The effect of cow's milk and human milk upon smooth muscle, O, B. Meyer 

 (Miinehen. Med. Wchnschr., 66 {1919), No. 12, pp. 315-318, figs. 2).— In an at- 

 tempt to determine whether the biological differences between cows' milk and 



