E-OOiDS — HUMAisr NUTRITION. 265 



Meat from the standpoint of hygiene, E. Aueeggio (Assoc. Frang. Avanc. 

 8ci., Compt. Rend., 37 (1908), irp. 1380-1398).— A digest of data regarding dis- 

 eases conveyed by animal foods, the hygiene of meat and milk, and the adul- 

 teration of these foods, the subject being treated from the standpoint of military 

 as well as public hygiene. 



The value of Indian buffalo meat as food, F. Puntigam {Tierdrztl. Zentbl. 

 S3 (1910), Nos. 13, pp. 195-201; U,, pp. 213-215; ahs. in Chem. Zentbl. 1910, II, 

 No. 8, p. 5S8). — On the basis of a chemical study of the flesh and fat the con- 

 clusion is reached that buffalo flesh is inferior to beef and the author therefore 

 considers the question of the substitution of this flesh for beef with reference 

 to pure food law regulation. 



Examination of meat juices, K. Micko (Ztschr. Untersuch. Nahr. u. 

 GenussmtL, 20 (1910), No. 9, pp. 531-56.'i, pi. 1). — A number of general conclu- 

 sions are drawn from a study of the characteristics of commercial meat juices 

 of different sorts. 



According to the author's summary, meat juices are characterized by the 

 presence of hemoglobin, even if the meat juice is prepared at a temperature 

 of 60°. Meat juice prepared at low temperature has a low coagulation point 

 which lies at about 40°. The coagulation point, however, is not constant. In 

 comparison with meat extract, meat juice contains much less albumoses. Other 

 characteristics are discussed, and in general the author concludes on the basis 

 of chemical evidence that meat juices are to be regarded as specific preparations 

 and should be judged accordingly. The kind of animal from which the juice is 

 prepared can be determined by biological methods. 



The digestibility of blood as a foodstuff, E. Beck (Ztschr. Untersuch. Nahr. 

 n. GenussmtL, 20 (1910), No. 7, pp. /f55-Jf63). — Experiments with man and ani- 

 mals are reported which, in general, show that such foodstuffs as blood sausage 

 are well assimilated. According to the author, in a diet containing bread and 

 blood sausage 93.3 per cent of the total nitrogen, 90.3 per cent of the total fat, 

 and 73.6 per cent of the total iron supplied were assimilated, and he concludes 

 that the use of such foodstuffs as blood sausage is rational. 



A comparison of beef and yeast extracts of known orig'in, F. C. Cook 

 (U. S. Dept. Agr., Bur. Chem. Circ. 62, pp. 7). — Analyses are reported and dis- 

 cussed of beef extracts obtained from the Missouri Station and of commercial 

 yeast extracts. 



According to the author's summary, the yeast extracts contain approximately 

 1 i3er cent ether-soluble material and the beef extracts larger amounts. Choles- 

 terol was not found in the ether extracts, and sarcolactic acid only in the yeast 

 extracts. 



" The phosphorus of beef is largely water-soluble, consequently a consider- 

 able percentage of the ash of beef extracts is composed of this constituent. Ap- 

 proximately one-half of the sulphur of beef is water-soluble. Yeast extracts 

 derived from yeast rich in phosphorus also contain a large amount in the ash. 

 The total amount present is larger than the ash content, showing that some 

 phosphoric acid is volatilized on ashing. The organic phosphorous determined 

 by the Siegfried-Singewald method gives approximately the 1 : 10 ratio com- 

 pared with the total as suggested by those authors. 



" The total nitrogen of the beef extracts on the water-free and fat-free basis 

 averages 11.82 per cent, that of the yeast extracts averages 7.44 per cent. The 

 amino nitrogen figures for the beef preparations are nearly double those of the 

 yeast extracts. 



" Although the water-soluble nitrogen of beef, which constitutes 25 per cent 

 of the total nitrogen, consists of appi'oximately two-thirds protein and one- 



