364 EXPEKIMENT STATION RECORD. 



275). — This vohimo deals with various branches of f;;oneral ami si>ecial hygiene 

 and gives a series of illustrative experiments for each branch taken np. Food 

 constituents, action of cooking on food, beverages, and tests for the quality of 

 food stuffs are among the subjects included. 



The elements of the chemical physiology of digestion, S. Schmidt-Nielsen 

 (Elctncnicrna af MatsmaltniiicjCHfi Kcmisha Fi/siologi IJpsala, 1907, pp. 13). — 

 A syllabus of lectures delivered at the summer course at Upsala University, 1907. 



Progress in proteid chemistry with special reference to biological prob- 

 lems, E. Abderhalden {Naturw. Wchnschr., 23 (1908), No. 8, pp. 113-121, fig. 

 1). — A summary of results of recent investigations in proteid chemistry with 

 special reference to the structure of the proteid molecule, the synthesis of pro- 

 teids from amino acids, the food value of different proteids as dependent upon 

 their structure, the importance of ferments in body processes, and related 

 questions. 



Protein synthesis in the animal body, V. Henriques (Ztschr. Physiol. 

 Chem., 5-'t (1908), No. 5-6, pp. 406-Jf22). — The experiments reported, the author 

 believes, show that with albumin cleavage products as the sole source of nitro- 

 gen it is possible not only to maintain body weight but also to make substan- 

 tial gains in nitrogen. Cleavage products obtained by the action of trypsin 

 and erepsin retain this property even if heated on a water bath for hours 

 with 20 per cent sulphuric acid at a temperature of boiling water. When 

 heated for 17 hours, the products no longer suffice to maintain nitrogen equi- 

 librium. Apparently this had some connection with the ability to give the 

 tryptophan reaction, as this was plainly noticeable with the cleavage products 

 with which nitrogen equilibrium could be maintained and was absent when 

 nitrogen equilibrium was not possible. The experiments reported were made 

 with small animals. 



Experiments on the influence of an excess of fat in the diet on the diges- 

 tive tract and on metabolism, E. Biernacki {Reprinted from Poln. Arch. 

 Biol. u. Med. Wins., 3 {1901), pp. 212-313; Zentbl. Oesam. Physiol, u. Path. 

 Stoffwechsels, n. ser., 2 {1901), No. 11, pp. 7/0 /-//i//).— The chief effect noted 

 from an excess of fat in the diet was a lowering of the oxidation of protein, 

 which was manifested as a decrease in the amount of urea excreted and an 

 increase in the urine constituents called amido acids. An excess of sugar also 

 caused a lowering of the urea coefficient but starch did not have this effect. 

 The experiments rei)orted were made with dogs. 



Cotton-seed oil taken in food and injected, K. Lendrich {Ztschr. Untcrsuch. 

 NaJir. u. Genussmtl., 15 {1908), No. 6, pp. 326-33J,) .—In experiments with rab- 

 bits it was found that only a limited amount of cotton-seed oil constituents 

 appeared in the body fat though the feeding was continued for a long time. 

 "When the cotton-seed oil was injected into the digestive tract phytosterin was 

 rapidly resorbed but not the other constituents. 



Carbohydrate metabolism, H. McGuigan {Science, n. ser., 21 {1908), No. 

 689, pp. 1(29, 430). — The author studied carbohydrate metabolism by means of 

 perfusion experiments with surviving tissue. According to his results, both 

 dextrose and levulose are directly attacked by living tissues and the amount 

 diminished. '* If there be a conversion of either into glycogen it takes place in 

 the muscle as it is oxidized, which is highly improbable. 



" Maltose is not used directly by the muscle. There is some loss of sugar, but 

 if we assume that the dextrose in the blood is utili^d in preference to maltose, 

 no reduction of the quantity of maltose takes place. If we grant that both are 

 used equally there could be at most only a slight reduction of the maltose. . . . 



" Investigation of the other sugars has not been concluded." 



