464 EXPERIMENT STATION RECOKD. 



hitherto identified as a product of protein cleavage, was found in the prolin 

 fi-action of casein. An acid substance apparently containing the piperidin ring 

 was also isolated and a base presumably derived from it. Other compounds 

 were present with nitrogen in the form of amino groups. Prolin determined 

 by the Van Slyke method contains these bodies. 



The utilization of inulin in diet cures, A. Goudberg {Ztschr. Expt. Path. u. 

 Ther., 13 {1913), No. 2, pp. 310-325; abs. in Zentbl. Expt. Med., 4 (1913), 

 No. 11, p. Jf90). — According to the author, inulin is well digested and utilized in 

 the body. It is not a builder of glycogen. 



The total volume of gastric juice secreted during digestion, J. Winter 

 (Compt. Rend. Acad. Sei. [Paris], 157 {1913), No. 3, pp. 23Jf, 235).— A note on 

 the method of calculating this factor. 



The influence of the melting point of nonemulsified fats on the rapidity 

 of their passage out of the stomach, A. von Fej6r (BiocJiem. Ztschr., 53 

 {1913), No. 1-2, pp. 168-178, fig. 1). — The experiments here reported were 

 similar to those previously reported by Tangl and Erdelyi (E. S. R., 26, p. 159) 

 with fat emulsions and were carried on with laboratory animals «, white rats 

 and mice) confined in a respiration calorimeter. 



The rapidity with which the nonemulsified fats passed out of the stomach 

 was found to bear a direct relation to the melting point and the degree of 

 viscosity of the fat, higher melting points and greater viscosity accompanying 

 more rapid passage. Nonemulsified fat eaten in combination with ordinary 

 food materials passed out of the stomach more slowly than did the fat emul- 

 sions. The rate at which the nonfatty portion of the food left the stomach 

 depended upon the character of the food, the less viscous fat hindering the 

 process less than the viscous. 



The fat eaten mixed with other food materials was partially separated from 

 the latter soon after reaching the stomach and passed separately into the intes- 

 tinal tract. 



Concerning the fate of single amino acids, of mixtures of such acids, of 

 peptones, and of proteids introduced into the digestive tract, E. Abderhalden 

 and A. E. Lamp6 {Hoppe-Seyler's Ztschr. Physiol. Ghem., 81 {1912), No. 5-6, 

 pp. 473-507). — This article discusses the development of the method of Abder- 

 halden and Schmidt for detecting amino acids in a dialyzate from blood serum 

 by means of a color reaction with triketohydrindene hydrate (E. S. B.., 26, p. 

 804), and gives the results of tests made with the blood of dogs to which meat, 

 ereptone, and Witte's peptone had been administered. 



Although recognizing the limitations of this indirect and quantitative method 

 of determining the amino acid content, the authors believe that their work 

 furnishes direct proof that certain amino acids pass from the gastrointestinal 

 tract into the blood. 



The importance of the thyro-parathyroid in the assimilation of carbo- 

 hydrates, U. LoMBROso and C. Abtom {Arcfi. Fannacol. 8 per. e Sci. Atf., 16 

 {1913), No. 7, pp. 289-298). — The authors gave concentrated solutions of sucrose 

 and invert sugar to laboratory animals (dogs) from which the thyroid and 

 parathyroids had been removed and noted the effect upon the elimination of 

 sugar through the urine. 



The animals, which showed the general characteristic morbid effects of the 

 operation, showed also a considerable increase in the percentage of both sugars 

 appearing unoxidlzed in the urine, the rapidity in the appearance and the 

 extent of the increase corresponding to those of the other symptoms. When 

 the disturbances were slight, the sucrose was eliminated largely in the form 

 of glucose; when more profound, it appeared in the urine as sucrose. 



