FOODS — HUMAN NUTRITION. 365 



Sect. 2, pp. 591-602). — A survey of tlie common ways of preparing different 

 classes of food materials for use and of the effect which the changes thereby 

 produced have upon their digestibility. 



Around-the-world cook book, Mary L. Babboll (Ncio York, 1913, pp. V//-f 

 360). — A collection of recipes, which, the author states, have been gathered 

 from many sources in the United States and elsewhere. 



Influence of quality and quantity of the food upon the growing organism, 

 H. Abon iTra7is. 15. Inteniat. Cong. Ilyg. and Dcmogr. Washington, 2 {1912), 

 Sect. 2, pp. 451-456). — A discussion, illustrated in part by the author's experi- 

 ments with dogs, of the role played by the different food constituents in growth 

 and of the beneficial effects of a generous diet. 



Influence of chronic undernutrition upon metabolism, X. Zuntz, S. Mor- 

 GULis, and M. Diakow {Biochcm. Ztschr., 55 {1913), Xo. 3-4, pp. 341^354; 

 noted in Biochcm. Bui., 3 {1913), A'o. 9, pp. 72, 73). — Respiration experiments 

 were made periodically with a dog which was fed on constantly decreasing diets 

 for a little more than a year, the weight and body temperature of the animal 

 being noted daily during the entire time. 



It was found that the energy utilized per square meter of body surface sank 

 from 931 calories with an original weight of 10 kg. to a minimum of G31 calories 

 with a weight of 4.98 kg. in the eleventh month and rose again to 921 calories 

 with a weight of 4.10 kg. just before death in the thirteenth month. No typical 

 differences were noted between the metabolism in this long continued undernu- 

 trition and that observed with fasting subjects. The natural expectation 

 that the energy utilization would gradually tend to adapt itself to the insuflB- 

 cient food provided was not fulfilled. In fact, the contrary appeared toward the 

 close of life. 



The specific dynamic effect of foodstuffs, M. Rubner {Trans. 15. Internat. 

 Cong. Hyg. and Dcmogr. Washington, 2 {1912), Sect. 2, pp. 383-389).— A discus- 

 sion of the author's theory that each food ingredient entails a characteristic 

 increase in the energy transformed in .the body. 



The increase ascribed for the different ingredients is given as follows : Cane 

 sugar. 5.8 per cent ; fat, 12.7 per cent ; and protein, 30.9 per cent. These values 

 are termed by the author specific dynamic effect. 



The work of digestion and specific dynamic action of foodstuffs, N. Zuntz 

 {Trans. 15. Internat. Cong. Ilyg. and Dcmogr. Washington, 2 {1912), Sect. 2, 

 pp. 390-394). — A discussion of the problem of the increased metabolism follow- 

 ing the ingestion of food from which the conclusion is drawn that the increase 

 is chiefly due to the increased mechanical work of the digestive tract. 



The influence of the ingestion of food upon metabolism, F. G. Benedict 

 {Trans. 15. Internat. Cong. Hyg. and Dcmogr. Washington, 2 {1912), Sect. 2, 

 pp. 394-400). — Basing his arguments upon the work of Mliller and on original 

 experiments (E. S. R., 27, p. 666), in which metabolism was measured after the 

 ingestion of purgatives of nonabsorbable agar-agar as well as carbohydrates, 

 etc., the author concludes that the increased metabolism after the ingestion of 

 food is not due to mechanical activity in the digestive tract, but rather to the 

 stimulus exerted on the general metabolism by the cleavage products of the 

 food constituents. 



The influence of foodstuffs and their cleavage products upon heat produc- 

 tion, G. LusK {Trans. 15. Internat. Cong. Hyg. and Dcmogr. Washington, 2 

 {1912), Sect. 2, pp. 400-409). — Respiration calorimeter experiments with dogs 

 appear to the author to demonstrate "(1) that the increase in metabolism after 

 protein ingestion is due to the stimulus of certain amino acids acting on proto- 

 plasm and (2) that the increase in metabolism after giving sugar and fats is 



