ANIMAL PRODUCTION. 1063 



easily destroyetl and hard to obtain except by direct watery extracts from fresh 

 pancreatic tissue." 



The author studied esi)ecially the susceptibility of the euzyms present in the 

 difjestive juices to a number of metlicinal substances and the results reported 

 have t;> do i)articu]arly with these questions. 



Concerning " secretins," O. von Fuktii and C. Sciiwarz {Arch. Phifsioh 

 \l'fliil/(r], W, (1908), No. 9-10, pp. // 27-.'/// 6). —The authors conclude tlu.t 

 " secretin " is a mixture of substances of which choliu is one. 



Bespired air, W. Wkichakut (Arch. Hug., G-'> (1908), No. S, pp. 2-j.i-27-'i, pis. 

 2, fiffs. .'/). — I'rom his studies of respired air the author concludes that It may 

 have toxic properties due to the presence of keuotoxins. 



Muscular work and pulse rate, T. A. Atlo (i^kaiul. Arch. Physiol., 21 (1908), 

 No. 2-3, pp. IJ/O-IGO, fif/.s. 12). — From experiments with men the author con- 

 cludes that neither kneading the muscles, passive movements, nor severe rub- 

 bing of the skin, increases the pulse rate in any marke<l degree. The clianges 

 in resjtiratory movements and circulation which attend muscular work are not 

 sufficient to account for the acceleration of the heart beat. The author con- 

 cludes that the results of his investigations strengtlien the theory that this 

 increase noted in muscular work is chiefly due to the excitation of the nerve 

 centers of the heart. 



Concerning" the body temperature of man, D. Eaackex ii^kaiitl. ArcJi. 

 rht/xiol.. 21 (190S), No. 2-.3. pp. lGl-236, figs. 2.3).— From his investigations 

 the aijthor concludes tliat muscular work exercises a marked effect on the 

 variations in body temperature. Hot or cold food naturally lias an effect on 

 body temperature, but aside from this, the ordinary diet does not affect rectal 

 temperature when no muscular work is performed. The temperature changes 

 which other investigatoi's have attributed to eating food are in the autlior's 

 opinion due to increased heat production in the muscles, ascribable either to 

 increased muscular work or increased muscular tonus, due to the work of cliew- 

 ing the food and the comfortable feeling which accompanies eating something 

 which is palatable. 



Animal heat, S. Tolkowsky (Ann. (Icmhloux, 18 (1908), No. 11, pp. 638-652, 

 figs. 2). — A digest of data on the subject. 



ANIMAL PRODUCTION. 



The feeding value of cereals as calculated from chemical analyses, .T. R. 

 riiAMniouLAiN (U. aS'. Dcpt. Agr., Bur. Chcm. Bui. 120, pp. 6'/). — This bulletin 

 discusses different methods of calculating feeding values and reports results 

 nf a chemical study of the feeding value of oats, wheat, barley, and olli«'r 

 cereals. Analyses of home and foreign-grown grains, and the i)roduction values 

 of tlu'se grains as computed from chemical analyses, are presented in tabular 

 form. 



.\mong the terms discussed in the introductory part are: Coefficient of diges- 

 tii)ility, n)etabolizable energy, production values, and nutritive ratio. Kxi)la- 

 uations are given for expressing the "]>roduction value," I\ellner"s term for the 

 value of the material fed in addition to a basal maintenance i-ation in tliree 

 different ways, as follows: (1) Calories per KX) lbs., (2) pounds of flesh gained 

 jicr 1(K) li)s., and (3i starch value per KM) lbs. 



The production values in calories for the various nutrients correspond to the 

 jiroduction of a definite weight of body tissues, and in the investigations re- 

 port«?d in tliis bulletin the value of each nutrient of wliich the cereal is com- 

 posed is expressed in terms of pounds of flesh gainetl per 1(H) lbs. of fee<l when 



