PO<ms — HUMAN NTTRTTTON. 463 



aiiiong: tlio enrlier ])Vodiicts of the ujetabolism of the proteids, and afterwards 

 themselves undergo further chaiifii; into the simpler and more stable forms of 

 carbon dioxid, water, and urea. 



"In the animal body the amido acids are acted upon in two ways; that is, 

 they are converted into the corresponding fixed acids or carbonic acid is split off, 

 leading to the forruation of Brieger's diamins, or it is possible for both of these 

 processes to take place. Usually the albumins are converted in the alimentary 

 tract by the four proteolytic ferments (pep§in, trypsin, erepsin, and argtnase) 

 into primary crystalline dissociation products, namely, the amido acids, which 

 are absorbed in this form. Whether a part of the albumin taken as food can 

 or can not be abscn-bed in the form of albumoses. peptones, and peptids remains 

 to be determined. 



" Meat preparations of the sort included in tliis report are largely used by the 

 sick and the young. Their use is recommended frequently by physicians who 

 may not have taken the trouble to ascertain the true nutritive value of the 

 jtroduct prescribed. It seems to be the general consensus of opinion among 

 scientific investigators who have studied this question that the food value of 

 these meat extracts is rather limited, and although they are a source of energy 

 to the body they must not be looked iipon as representing in any notable degree 

 the food value of the beef or other meat from which tliey are derived. When 

 jirepared under the best possible conditions a commercial meat extract is, of 

 necessity, in order that it may not spoil, deprived of the greater part of the 

 coagulable proteids, which constitute the chief nutritious elements of the juice. 

 It is fair to state that many manufacturers make no claim as to the food value 

 of their preparations, only a comparatively few making extravagant statements 

 as to the nutritive value of these products. 



" Preparations of this character are not wholly valueless in the sick room, for 

 they possess stimulating qualities, and in the kitchen they are useful on account 

 of their flavoring properties. They are not, however, concentrated foods, 

 having on the contrary but comparatively little nutritive value. The meat juice 

 prepared from fresh meat, in the home or hospital, by continued heating at a 

 low temperature, is far superior as a food to the commercial meat extracts and 

 so-called meat juices." 



Observation on army bread, H. Bischoff {Ztschr. Hyg. u. Infectionskrank., 

 ')!! (1!)08), pp. I5'i-1G0). — From a consideration of composition, digestibility, 

 wholesomeness, and related questions the author believes that for making army 

 bread it is more economical and satisfactory to use flour with less than the 

 usual content of bran. 



The influence of flour and yeast improvers on bread fermentation, A. J. J. 

 ^■ANn^;vELDE and J. Masson [Separate from Terslag. eit. Medcd. K. Vlaam. Acad, 

 Taal en. Lettcrk., 1907, pp. 20, figs. 2; ahs. in Cheni. Zcnthh, WOH, I, Xo. 3, p. 

 282). — The authors studied several commercial products which are said by 

 manufacturers to assist fermentation and improve the quality of bread. The 

 results indicated that the use of such materials increased the amount of moisture 

 in the bread, hindered rapid drying, and assisted yeast fermentation. So far 

 as artificial digestion experiments showed, bread made with the addition of the 

 materials tested did not differ in digestibility from ordinary bread. 



Honey, A. McGill (Lab. Inland Rev, Dept. [Canada] BuL 1J,8, irp. 17).— Of 

 141 samples collected in December, 1907, 1.3.5 were found to be genuine, 3 doubt- 

 ful, and 2 adulterated, while 1 was sold as compound. " The report now sub- 

 mitted shows that strained lioney, as found throughout Canada, is mainly a 

 genuine article, true to name." 



The fig. Lucy Doggett (Amer. Food Jour., 3 (1908), Xo. .3, pp. 20, 21).— 

 According to the author's laboratory experience, it is possible to secure dried 



