64 EXPERIMENT STATION KECORD. 



tilled water and in the neeond in liard water, and in l)oth cases the cooked material 

 was i)asHed 11iron<rli a sieve. Tlic loud and fi'ces wen' analyzed. The peas cooked 

 ill distilled water were lielter l)orne and caused less digestive disturbances than the 

 others. When cooked in distilk'd water the peas had the follouiiif^ coetiicients of 

 di.iiestibility: Dry matter 92.8(1, protein 89.84, fat S7.5(), and ash 81.09. When the 

 jieas were cooked in hard water the coetiicients were as follows: Dry matter 91.08, 

 })rotein 8.'140, fat 58.92, and ash 51.78. Data are al.so given regardini); the amount 

 of calcium and magnesium oxid consumed and excreted in the urine and feces in 

 the 2 experiments. The observed inferior assimilation of peas cooked in hard water 

 the author attributes in part to the formation of alkaline earth albuminates and 

 alkaline earth soaps which are not broken down by cooking or by the digestive 

 juices, and in part by digestive disturbances caused by the alkaline earth salts, espe- 

 cially magnesium chlorid present in the hard water used. 



Hens' eggs, E. Carpiai-x {Bui. Agr. [Brussels'], 19 {1903), No. 2, pp. 200-212).— 

 The importance of eggs as food is pointed out and a number of analyses, including 

 determinations of phosphoric acid and lime, are reported of the eggs (whole egg, white, 

 and yolk) of several different Ijreeds of hens. In every case the eggs were cooked 

 for an hour in a steam bath. It is stated that the loss in weight during cooking was 

 insigniticant, ranging from 0.03 to 0.1 gm. per egg. As was to be expected the 

 weight of the eggs varied within rather wide limits, the Braekel eggs weighing on an 

 average 66.45 gm. each, being the heaviest, and the eggs of bantams (Barbu d' A li- 

 vers) , weighing 29.55 gin., being the smallest. The author notes that the proportion 

 of yolk is greatest with the eggs of liantams and, generally speaking, with the eggs of 

 the breeds best suited for fattening. Both the yolk and the white of the eggs of the 

 different breeds varied somewhat in composition and the authc)r discusses the differ- 

 ences at some length. Attention is especially called to the lecithin content of the 

 yolk and its importance in nutrition. 



Physiological econoniy in nutrition, li. II. CniTTENDEN {Pop. Sri. Mo., 6.3 

 (1903), No. 2, pp. 123-131). — The author briefly reports an experiment with man in 

 which the average amount of protein consumed per day was 44.9 gm. and the energy 

 value of the diet 1,606 calories, the subject being practically in nitrogen equilibrium, 

 the amount excreted in the urine and feces being on an average 6.90 gm. per day as 

 compared with an income of 7.19 gm. The diet was very simple and the subject was 

 careful to masticate it very thoroughly. The food is said to have been very thor- 

 oughly digested. On the basis of this experiment the possibility of the ordinary 

 dietary standards being too large is discussed. However, it should l)e noted that 

 the values chosen for comparison represent total nutrients and not digestible nutri- 

 ents, the former being consideralily in excess of the latter. 



Metabolism of matter and energy at high, altitudes, F. IIueppe {Arch. Phys- 

 iol. \_Pfluger'\, 9.5 {1903), No. 9-10, pp. 447-4^^3). — A summary and discussion of experi- 

 ments on metalxilism at high altitudes, with sjiecial ref^ence to the needs of the body 

 and the relative value of different nutritive materials. 



The calculation of the heat of combustion from the elementary composi- 

 tion, E. YoiT {/Jsclir. Biol., 44 {1903), No. 3, }>p. 34.5-361). — The author gives a 

 formula which he has found to lie useful for calculating the heat of combustion of 

 chemical compounds by means of elementary composition, and discusses it at con- 

 sideral)le length. 



The fuel value of the oxygen in some substances of physiological impor- 

 tance, O. Krcmmachek {Ztschr. Biol., 44 {1903), No. 3, pp. 362-373). — Experiments 

 which are reported lead the author to conclude that the heat of combustion of 

 materials of complex composition can be calculateil by the method proposed by E. 

 Voit. (See above.) 



Examination and valuation of preserved fruits and fruit marmalades, \ON 

 Raumek {Ztschr. Untersuch. Nahr. it. (ienus.sjtill., 6 {1903), No. 11, pp. 481-492).— 



