FOODS — HUMAN NUTRITION. 367 



The role of surface tension in determining the distribution of salts in 

 living matter, A. B. Macallum (Trans. 15. Intcniat. Cong. Uyo. and Demogr. 

 Washington, 2 {1912), Sect. 2, pp. 403-JfllJf) ^— The author summarizes the points 

 made in this address, much of which is based on original microchemical 

 investigations, by emphasizing "how far surface tension is a factor in deter- 

 mining the distribution and localization of salts in the fluids and tissues of the 

 body. The forces governing the distribution of salts in ordinary solutions are 

 profoundly modified in tissues and organs by the action of surface tension, 

 which ... is a very important factor in the processes of secretion and excre- 

 tion. The part this force plays in determining the inorganic composition of the 

 tissues and in influencing the functions of the organs " seems to him to justify 

 that emphasis. 



Lime requirements of man, H. Keuspe (Tonindus. Ztg., 37 {1913), No. 78, 

 pp. 102ff, 1025). — ^According to the author's estimate, the amount of calcium 

 oxid required per day is 1 gm. 



The calcium oxid content of several foods is quoted. The author is of the 

 opinion that the amounts of these eaten per day do not supply the necessary 

 calcium oxid, so advises that calcium chlorid solution be added when bread is 

 made, the amount being equivalent to 2 gm. calcium oxid per kilogram of flour. 



The importance of nutritive salts in health and disease, R. Peters {Trans. 

 15. Internat. Cong. Hyg. and Demogr. Washington, 2 {1912), Sect. 2, pp. 628- 

 639). — A general discussion of the functions of the salts in food material in the 

 light of some of the recent European observations and investigations. 



The choice of foodstuffs in relation to disease, C. von Noobden {Trans. 15. 

 Internat. Cong. Hyg. and Demogr. Washington, 2 {1912), Sect. 2, pp. 574-583).— 

 A discussion of dietetics with special reference to such pathological conditions 

 as obesity, undernutrition, gout and the uric acid diathesis, diabetes mellitus, 

 fever and Graves's disease, diseases of the stomach and intestines, and diseases 

 of the kidney. 



Diet as a weighty factor of causal therapeutics in severe diseases of the 

 stomach and intestines, in troubles of metabolism, kidney troubles, dis- 

 orders of the circulation, in pulmonary diseases, and in nervous and mental 

 diseases, W, Peonies (Trans, 15. Internat. Cong. Hyg. and Demogr. Washing- 

 ten, 2 (1912), Sect. 2, pp. 483-535).— A diet of starch, white of egg, and lean 

 meat combined with complete rest is indicated for all diseases which have their 

 primary cause in gastro-intestinal disorders and the consequent production of 

 toxins or the impairment of the bactericidal function of the small intestine. 



Diet in relation to disease, A. Holst (Trans. 15. Internat. Cong. Hyg. and 

 Demogr. Washington, 2 (1912), Sect. 2, pp. 583-590, 619).— This paper, much 

 of which is based on data gathered in the author's laboratory, discusses the 

 curative or preventive effect of different food materials on human and experi- 

 mental scurvy, beri-beri, and polyneuritis gallinarum. It emphasizes the ap- 

 parently opposite action of certain apparently similar food materials, citing, for 

 example, the fact that scurvy on board ships in which dried potatoes were in- 

 cluded in the diet has been cured when a supply of fresh potatoes has been 

 obtained. Another example is that, although wheat bread always produces 

 polyneuritis in pigeons, it appears much later when yeast is used instead of 

 baking powder. Attention is also called to the fact that, whereas chickens fed 

 on meat boiled for an hour at 100° C. do not develop polyneuritis, when they 

 are fed on meat boiled for an hour at 120° they die of the disease and that they 

 contract it with meat boiled half an hour at 110". 



To quote from the author's summary : " On the whole, our present knowledge 

 of the diet in relation to beri-beri and scurvy shows that, in our daily food, 



