FOODS NUTBITION. 1099 



The importance of some of tlie other articles consumed was also discussed. 

 According to the author — 



"Bread made from white flour supplied the largest amount of nutrients and at the 

 least expense of any of the foods used in these digestion experiments. 



"Milk exerted a beneficial action upon the digestibility of the foods with which it 

 was combined, as the digestibility of these rations in which milk was present was 

 found by experiment to be greater than the calculated digestibility. 



"Without underestimating the value and importance of the jirotein in a ration, it 

 is evident that the carbohydrates, as sugar and starch in flour and cereals, liave a 

 characteristic value, as they supply the body with more than half its total available 

 energy. ' ' 



The digestive action of milk, H. Snyder {Minnesota Sta. Bui. 86, pp. 234-^37). — 

 Continuing earlier work (E. S. R., 14, p. 274), the influence of the enzyms or chem- 

 ical ferments of milk upon the digestibility of the proteids of wheat was studied, 

 samples of toasts being submitted to the action of fresh milk and milk 12 hours old 

 under a variety of conditions. 



According to the author — 



"While the digestive action of milk upon the insoluble i:)roteids of wheat is small, 

 it is sufficient to render from 1 to 3 per cent of the total proteids soluble. The 

 small amount of free acid in fresh milk has but little solvent action and alkaline salts 

 in the proportion found in milk failed to dissolve any appreciable amount of proteids. 



"In the presence of chloroform and ether, agents which retard the workings of 

 organized ferments, the solvent action of the milk was not interrupted. From all of 

 the facts, it would appear that the solvent action of fresh milk is due largely to the 

 tryptic-like ferment or enzym which is a soluble ferment, and is a normal constitu- 

 ent of milk. These bodies enable milk to exert a slight digestive action. Under the 

 conditions of these experiments from 1.5 to 3 per cent of the insoluble proteids of 

 wheat, equivalent to from 4 to 12 per cent of the proteids in the milk used, were 

 rendered soluble by these agents. There is a difference in the solvent action of milk; 

 some milks have greater digestive power than others. When milk forms a part of 

 a ration its digestive action undouT)tedly adds to its dietetic value by rendering the 

 foods with which it is combined more digestible." 



The place of meat in the diet in Cologne, M. Kuhnau {Die Fleischkost im 

 Kohicr Haui<h(dt. Cologne: Author, 1004; rev. in Ztschr. Fleisch- u. MUchhyg., 14 

 {1904), ^0. 8, p. 291). — A summary of data designed for the use of housekeepers. 



Composition of mushrooms, C. H. Jones ( Vermont Sta. Rpt. 1903, pp. 196, 

 197). — Proximate and fertilizer analyses are reported of the following edible fungi: 

 Agaricus arvensis, A. rodmani. Boletus subluteus, Coprinus atramentarixis, C. micaceus, 

 C. squamosus, Lepiota naucinoides, Ly coper don giganteum, and Ifarasmius oreades. The 

 ash varied within rather wide limits and was found to be rich in phosphates and 

 potash, the latter, as a rule, predominating in 10 of the 12 samples analyzed. 



"Tlie analyses show, as has been pointed out by other observers, that mushrooms 

 are particularly rich in water, the amount varying from nearly 89 to 95 per cent. 

 Their chief value as food is derived from the nitrogenous matter i^resent. . . . 



"But little is known regarding the food value of the fiber and undetermined carbo- 

 hydrates. The small amounts of pentosans present clearly indicate the practical 

 absence of this important group. 



"The variation in composition between samples of the same species, taken at dif- 

 ferent times and places, is quite marked and may indicate that the age of the speci- 

 men and the nature and abundance of the plant food present in the soil during the 

 growth have an important influence." 



Analyses of infant foods, C. II. Jones {Vermont Sta. Rpt. 1903, pp. 197, 198).— 

 Analyses of 6 infant foods are reported. Lactose, maltose, starch, dextrin, and 

 sucrose were determined in addition to the usual constituents. 



