FOODS HUMAN NUTRITION. 759 



Absorption of arsenic by apples from spray, P. J. O'Gara (Better Fruit, 

 .5 {1911), No. 8, pp. 28, 29, fig. 1). — A preliminary report of investigations, ex- 

 tending over a period of 3 years, on the spotting of apples by arsenate of lead. 



"A careful exainiuation of the spotted apples shows that only the epidermal 

 and subepidermal cells are injured. . . . The spotting may be only a peculiar 

 red mottling, with more or less distinct outlines, or it may be entirely black, 

 with distinct margins. It varies, however, with the different varieties, and 

 there are all gradations of injury. This injury may appear before the fruit is 

 harvested, depending upon the season, but in most cases it becomes apparent 

 only after the apples have been packed and have remained in storage for a 

 short time." It is said that the spot in no way resembles the " Baldwin spot" 

 which always affects the tissues beneath the epidermis. 



The author finds that the injury is not caused by climatic or cultural condi- 

 tions, late harvesting and overripeness, or weak poorly fertilized trees. " In 

 one particular orchard, with the trees in the very best condition, and which 

 grew prize fruit, the greatest amount of injury was found. . . . An orchard 

 of a few trees, which had received no spray treatments for the past 2 years, 

 and which had received no other attention, did not develop a single spotted 

 fruit excepting those that were purposely sprayed with a soluble arsenical for 

 experimental purposes." 



Analyses made of 10 gm. samples of the epidermis and subepidermal tissues 

 of Newtown and Si)itzenberg varieties " showed that the black and red spots 

 contained from 0.03 to 0.05 mg., while the apparently sound skins showed 

 0.025 mg. of arsenic. . . . One analysis of very badly spotted Spitzenberg 

 showed a quantity of arsenic, which, calculated as arsenic oxid (AS2O5), equaled 

 about 0.3 mg., or approximately 0.005 grains." It is pointed out that there is 

 no danger from eating such apples, as at least 0.005 gm. are required to produce 

 a marked effect. 



The author advocates the use of at least 1 lb. of unslacked lime with each 

 pound of lead arsenate. 



Paris green, T. E. Keitt (South Carolina Sta. Rpt. 1910, pp. ^5-^9). — This 

 is a report of analyses made of 10 lots of Paris green purchased fi-om different 

 dealers. These samples were found to be unadulterated, the aulyses showing 

 them to be a high-grade lot. 



FOODS— HITMAN NUTRITION. 



Chemistry of food and nutrition, H. C. Sherman (New York, 1911, pp. 

 VIII +355, figs. 3). — The present work, which is the outgrowth of the author's 

 experience in teaching the subject to collegiate and technical students, takes up 

 the fundamental theories of nutrition, the various chapters dealing with organic 

 foodstuffs, the general composition of foods and action of ferments, the course 

 of the food through the digestive tract, the fate of the foodstuffs in metabolism, 

 the fuel value of food and the energy requirement of the body, conditions affect- 

 ing the total food requirement, protein metabolism and the protein requirement, 

 food habits and dietary standards, iron in food and its functions in nutrition, 

 inorganic foodstuffs and the mineral metabolism, and criteria of nutritive value 

 and economy of foods. In an appendix are given a table showing the edible 

 organic nutrients and fuel values of foods, together with the weight in grams 

 of the portion which would supply 100 calories; a table showing the ash con- 

 stituents of foods in percentage of the edible portion ; and a table showing the 

 ash constituents of foods in grams per 100 calories of edible food material. 



According to the author, the purpose of the volume has been to present the 

 principles of the chemistry of food and nutrition with special reference to the 



