892 EXPEBIMENT STATION RECORD, 



.«iii;ill :m'l variable amounts were excreted in the uriiic. Tlie anioniit so excreted 

 slinwiMl IK) rclati(Hi!-liii) to precijttiii formation. 



On the digestion and absorption of albuminoids in the stomach and in the 

 first part of the duodenum, E. ZiNZ {Beitr. Chem. I'hysiuL u. Fathol., 3 {WO^), 

 PI,. .UD-SC/, ; (ths. !t, Jill/. Six: (Mm. I'ari.^,3. ser., 30 {1903), No. 23, j). 1285).— \Js\ng 

 yulphate of zinc a.>^ a reagent for fractional precipitation, the author studied the con- 

 tents of the stomach and duodenum in an experiment with a dog fed cooked beef. 



Concerning- the origin in the animal body of metabolic products containing 

 sulphur, I, J. Woni.cE.MLTii {Ztsrhr. I'hijxiuJ. Chnn., //O {190.1), No. 1-,.', j,p. .S'l-lOO).— 

 From experiments in which cystein was given to rabljits per os, it appeared that thiS' 

 body in so far as it is resorbed is converted into taurin and at least in part appears 

 as taurocholic acid in the gall. Since cystein normally accompanies the pancreatic 

 digestion of proteid, the author considers that the origin of taurin in the animal 

 organism is exiilained. As he points out, it remains to he seen whether cystein is 

 solelv a product of tryptic digestion, or whether it is also formed, which he believes 

 is more ])robable, by autolysis with the aid of tissue ferments. 



Combustion of the muscular carbohydrate and the influence of the pancreas 

 on it, I, (). CoiixiiKiM {Zl.sdir. I'hyxiol. Chem., 39 {1903), No. 3-4, 2>P- 336-349). — 

 From experiments made with dogs without a pancreas and tests with the cell-free 

 juices of muscle and pancreas, the conclusion was drawn that the combustion of 

 dextrose in the body requires the cooperation of muscles and pancreas. ComV>ustion 

 is attributed to a muscle ferment which is rendered active by an internal secretion 

 from the pancreas. One gram of muscle can break down 5 to 8 gm. of dextrose. 

 The action is inhil)ited 1)y blood serum. 



Experiments on the intermediate metabolic products of carbohydrates. I, 

 Concerning ethylenglycol and glycolaldehyd, P. Mayek [Zlschr. Physiol. Cliem., 

 38 {1903), No. l-J, pp. 135-156) . — The author presents a critical discussion of methods 

 of experimenting and emphasizes the need of looking for intermediate products, as 

 well as end products of cleavage. Experiments are reported in which rabbits were 

 fed ethylenglycol and glycolaldehyd, which led to the conclusion that when ethyl- 

 englycol was burned by the rabbit glycolic and oxalic acids w^ere the intermediate 

 products. When 10 gm. of glycol was fed about one-fourth of it ajjpeared as glycolic 

 acid. As regards the glycolaldehyd, the author considered it probable that it was 

 directly condensed in the body to glucose. 



The effect of feed upon the character of body fat, O. Lemmekmaxx and 

 G. LixKH (Landir. Jahrh., 32 {1903), No. 4, 2^P- 635-653). — An experiment with pigs 

 is reported in which the effect of maize and palm-nut cake on the character of body 

 fat was studied, and also the effect of substituting palm-nut cake for maize for 2 to 6 

 weeks before slaughtering, the ration in every case having a wide nutritive ratio. 

 In no case were the pigs overfed, since they were still growing. 



The bacon from those fed palm-nut cake throughout the whole period was harder 

 than that of the other pigs, otherwise no marked differences were noted. With all 

 the animals the back fat had the lowest melting point, and the highest iodin number 

 and refraction index; and next to this the belly, kidney, and intestinal fat, in the 

 order mentioned. The further from the surface, the lower the oleic acid content of 

 the fat and the higher the melting point and vice versa. Judged by its chemical and 

 physical i)roperties the fat of the pigs fed palm-nut cake was of better quality than 

 that from pigs fed maize, though the differences were not very great. Substituting 

 palm-nut cake for maize for 2 to 6 weeks did not exercise any favorable effect on 

 the quality of the fat under the experimental conditions. 



The absorption of fat, B. Moore {Physiol. Lab. Univ. Col., Liverpool, 1903; abs. 

 in Brili.'ih Med. Jour., 1904, No. 2252, Epit., p. 36). — According to the author, fatty 

 acid and fat have the same appearance in the basal parts of the epitlielial cells of 

 the small intestine after appropriate staining. Therefore, the method commonly 



