FOODS NUTRITION. 708 



A standard winter-wheat flour, G. L. Teller {Chicago: The Operattrc Miller 

 Press \_l'->OS'\,jq>. 4). — Fifteen jjatent flours from Illinois, Missouri, Indiana, Michigan, 

 and Tennessee were analyzed. They were beheved to "represent fairly well the 

 patent flours manufactured from the soft winter wheat in this section of country." 

 A blend of this flour, which is regarded as a standard, and 5 less representative 

 samples, were also analyzed. The values reported are discussed with special refer- 

 ence to the outlining of a scale of comparison. 



Preparation of modified milk by precipitating casein with carbon dioxid, 

 S. SzEKELV {Arch. Kimlcrheilk:, SG{W03), No. 1-.2, pp. 70-85). — A method of preparing 

 modified milk apijroximating mother's milk in composition is described, the principal 

 feature of which consists in precipitating casein with compressed carbon dioxid. 

 According to the author, this precipitation is accomi)lished without changing the 

 chemical composition of the casein. The precipitate carries with it the calcium 

 united to the casein, and also the tricalcium phosphate suspended in the milk. By 

 the addition of the proper amount of cream and milk sugar a modified milk is obtained 

 which, it is stated, has practically the same composition as mother's milk. When 

 the process of manufacture is completed no carljon dioxid remains in the milk. The 

 gas, as employed, j^ossesses strong germicidal properties, and the resulting product 

 is i)ractically sterile. 



Report of the Government Hospital for the Insane ( Washington: Depart- 

 ment of the Interior, 1903, pp. 73, j)l. 1). — This report, in addition to statistical and 

 other data, contains an account of a number of dietary studies made during the year 

 1902-3 by the hospital cooperating with the Department of Agriculture. Of the 27 

 studies, each of one week's duration, 23 were made with male patients (approximately 

 1,600 individuals) and 4 with employees (approximately 125 individuals). 



"It appeared that on an average the patients consumed food furnishing 93 gm. of 

 protein, 103 gm. of fat, and 361 gm. of carbohydrates jwr man per day, the fuel value 

 of the diet being 2,705 calories. The food eaten by the employees furnished 125 

 gm. of protein, 165 gm. of fat, and 466 gm. of carbohydrates, the fuel value being 

 3,800 calories. ... It was noted in connection with these investigations that the 

 food purchased was of good quality; that it was stored, handled, and cooked in a 

 cleanly way, and that the service was as good as could be expected under existing 

 conditions. ' ' 



It was found that the waste, as is perhaps usual at such institutions, was quite 

 high. Suggestions which proved of immediate benefit were made for checking this 

 and for improving the dietary in other ways. 



Cookery for the sick and convalescent, C. H. Sexx {Lorulon: TJie Food and 

 C'ookerii I'nb. Agencij [/50J], ])p. VIII~3S). — The desirability of preparing foods with 

 great care for the sick and convalescent is briefly discussed and a number of recipes 

 are given. 



Diet without salt and its effect upon the body, especially upon the 

 assimilation of food and the metabolism of nitrogen in man, C. M. Belli 

 {Zt.scjir. Biol., 45 {1903), Xo. 2, pp. 182-222). — According to the author, in his experi- 

 ments the consumjjtion of an insufficient amount of sodium chlorid did not modify 

 the digestive functions nor the assimilation of nutrients. The nitrogen metabolism 

 was somewhat affected, being hastened a little when the foods eaten contained no 

 added sodium chlorid. It returned to the normal as soon as the cooked foods con- 

 tained their usual (piantity of added salt. The report includes a bibliography. 



Proteid synthesis in the animal body, Y. Henderson and A. L. Dean {Amer. 

 ■lour. Physiol., 9 {1903), No. 6, pp. 386-390). — In addition to arrowroot and lard, a 

 dog was fed proteid-cleavage products obtained by treating lean beef with concen- 

 trated sulphuric acid under the influence of heat, the nitrogenous substances being 

 separated and purified until a biuret reaction was no longer noticeable. Thecompo- 



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