FOODS HUMAN NUTRITION. 961 



"Ordinary meat ((intaiiis ahoiit 2r» per cent of solid matter; if all of the 

 water were removed the residue would contain about 87 per cent of proteids 

 and albuminoids. 8 per cent of extractives, and about H jier cent of ash. This 

 more or less complete removal of water is the practice followed in the prepa- 

 ration of meat powders. In some preparations, not only is the greater part of 

 the water removed, but the proteid matter is treated by an appropriate ferment 

 and a pi'edigested or peptonized product results. Unlike meat extracts, meat 

 powders, if i)roperly prepared, are highly nutritious, and are the only means 

 of securing the full nutritive value of meat in small bulk. Certain authorities 

 have maintained that they are dithcult of digestion, but later exi)erinients have 

 controverted this position, and they are now quite geuerallj' recommended as 

 being readily digested and assimilated." 



The proprietary meat articles, meat capsules, yeast extracts, and the other 

 goods examined are also discussed. 



Influence of food preservatives and artificial colors on digestion and 

 health. V, Formaldehyde, H. W, Wiley, W. D. Bigelow. F. C. Webeb. et al. 

 {U. N. Dt'iJt. Ayr., Bur. Clicm. Bui. S-J, pt. 5, pp. VI+1295-1500, figs. Jf).— In con- 

 tinuation of work previously noted (E. S. R., 20, p. 464), similar experiments 

 with healthy young men as subjects were undertaken to judge of the effects 

 of forma Ideliyde on normal human beings. 



Formaldehyde, as the author points out, " is one of those preservatives the 

 use of which in foods has been almost universally condemned by experts, phy- 

 sicians, and the general public. Nevertheless, as formaldehyde has heretofore 

 been used to quite an extent in certain foods, especially dairy products, and 

 is still advertised under its own and other names for use in such products to 

 a limited extent, it seemed wise to include this substance in the plan of investiga- 

 tion." 



In the periods in which formaldehyde was added to the ration an aqueous 

 solution was administered in milk. In the case of half of the subjects the 

 preservative was added to the milk immediately before it was drunk, while 

 with the other 6 subjects it was added to the milk 2 days before consump- 

 tion in order that ample time might be given for any chemical union talcing place 

 between the formaldehyde and the protein constituents of the milk. 



In the discussion of the experimental data such subjects as body weight, 

 weight and water content of the feces, the urine, its volume, and the metabolism 

 of nitrogen, jthosphoric acid, and sulphur are considered. Quotations follow 

 from the author's summary. 



"The formaldehyde in the quantities administered did not produce any 

 marlved symptoms until the third preservative subperiod, a lapse of 10 days; 

 then headache and pain in the stomach and intestines became general, in many 

 cases producing crami)s, and in a few cases attended by nausea and vomiting. 

 Only two exceptions are noted. A burning sensation in the throat was rei)orted 

 in the majority of cases. In four ca.ses out of eleven a well marked itching 

 rash ai)iieared on the chest and thighs, causing great discomfort, slight symii- 

 toms of this nature l)eing reported in a fifth ca.se. The general .symptoms, 

 therefore, are headache and abdominal pains, while a slight tendency to lower 

 the temperature may be noted as a minor symptom, and the development of 

 the rash, thougli marked, occurs in only about half of the cases. 



" It is important to observe that in the case of healthy young men it re- 

 quires some time for this drug to jiroduce an effect noticeable in a symptomatic 

 way, as above described. That no effect is produced, however, until aft»>r 10 

 days would not ha a htgical conclusion. It is evident that the system is able 

 for some time to control the development of conditions which later become 



