798 EXPERIMENT STATION RECORD. 



with piiinoa Jiigs, rab})its, and a hfinalhM- tiumbcr with man. The ipriiici)ia] com In- 

 pion.* which wore drawn follow: 



Althongh nnripp fniit is undoubtedly often liarinful, i)articularly with children, 

 the danger from such food, especially green gooseberries, plums, pears, and a])ples, 

 when eaten raw is less than commonly thought, i'lid the effects depend in marked 

 degree upon individual peculiarities. Cooked green fruit is practically harmless. The 

 injurious effects when eaten raw do not depend upon chemical constituents, but 

 rather upon the unusual proportions in which the constituents occur and the large 

 percentage of hard-cell tissue. 



From their investigations as a whole, the authors feel warranted in drawing the 

 conclusion that the sale of green fruit should not be forbidden. When cooked with 

 the addition of sugar, they believe it is both palatable and wholesome. The possi- 

 bility of injury V)y bacterial contamination is spoken of and the statement made that 

 this subject will be investigated further. 



Mechanics as exemplified by the animal frame, O. Fischer (Sci. Amer. Sup., 

 56 {190S), No. 1459, pp. 23380, 233Sl).—'Y\w human body is likened to a machine, 

 and the Avays in which it agrees with and differs from machines are discussed. The 

 im])ortance of instantaneous photography in determining the character of certain 

 kinds of motion is spoken of, and methods of carrying out e\j)eriments by the aid of 

 ])hotogra])hy are briefly described. 



The physiology of fatigue {British Med. .Tour., 1904, No. 2246, }>p. 145, 146). — A 

 <liscussion of paj^ers read by Z. Treves and J. Denioor at the recent meeting of the 

 International Congress of Hygiene and Demography at Brussels. 



The physiology of bitters [British Med. .Tour., 1903, No. 2235, p. 1166).- Reasons 

 for the use of bitters and also for the use of soup at the beginning of a meal are 

 discussed. 



Concerning the peptic and tryptic digestion of proteids, T^awrow {'/J><chr. 

 I'hijsiol. ('hem., 40 {1903), No. 1-2, ]>p. 105, 166). — A controversial article. 



Proteolytic action of pancreatic juice, W. M. B.vvliss and PI H. Starlino 

 {.Tour. Physiol., 1903, Ang.;ahs. in Britis^h Med. Jour., 1904, No. 2249, Epit., p. 21).— 

 The authors confirm the original statement of Bernard that the real pancreatic juice 

 has no action on proteids. Enterokinase, a substance present in the succus enteri- 

 cus, is necessary to render the pancreatic juice active, or in other words to form 

 trypsin from its inactive precursor, trypsinogen Other experiments, they state, 

 show that trypsinogen can not be converted into tryi>sin in any way except by the 

 action of enterokinase. 



It is concluded that trypsin is not a mixture of enterokinase and trypsinogen, but 

 is a specific substance and the most powerful jjroteolytic ferment known. It digests 

 itself rapidly, especially if no dissolved proteid is presejit for it to act upon. The 

 observers further conclude that enterokinase is a true ferment and is ])roduced only 

 in the small intestine. 



The digestibility of casein by pepsin-hydrochloric acid and by pancreas 

 ferments, E. Fischer and E. Abderhalden {Ztsdir. Physiol. Chem., 40 {1903), No. 

 3-4, pp. 215-219). — The examination of the cleavage products obtained when casein 

 was slowly digested for a long time with pepsin and hydrochloric acid and with 

 pancreatin led to the conclusion that a-pyrrolidincarbonic acid and also the ordinary 

 amino acids are to l)e regarded as constituents of the proteid molecule and, further- 

 more, that the combined action of pepsin with hydrochloric acid and of itancreatin 

 induces more complete hydrolysis than pancreatin alone. 



Contribution to the subject of the destruction of sugar in the animal body 

 by the action of ferments, J. Arnheim and A. Rosenbaum {Ztschr. Physiol. Chem., 

 40 {1903), No. 3-4, pp. ^20-e33).— Tests of the glycolytic power of the pancreas, 

 liver, and muscle tissxies alone and in combination are reported, which led' to the 

 conclusion that all of these materials induce cleavage in sugar molecules, this pov.er 



