FOODS— HUMAN NUTRITION. 165 



eases have made an earnest effort to comply \\ ith them. Nevertheless, as in all cases, 

 then- are some instances \\ here it is evident that compliance \\ ith the law \\ ill only 

 be secured by its rigid execution, and not by voluntary action." 



Food consumption in Southern Italy, II. Li< h i in i i:m Arch. Physiol. [Pfluger], 

 107 {1905), No. /--',/'/<.>; 80). The author has summarized a large amount of data 

 regarding the food consumption in differenl regions of Southern Italy, which is dis- 

 cussed with reference to the productive power of the people. 



In his opinion the inhabitants of Southern Italy are smaller in Bize and do not 

 work as effectively as inhabitants of other parts of Italy. This is attributed to the 

 low energy value of the diet, the excess of carbohydrates, and the insufficiency of 

 animal food. The author believes that, in general, growth is hindered and physical 

 condition lowered it' the supply of animal food is insufficient 



Analyses of fresh chestnuts, B. Tomei (Staz. Sper. Agr. Ttal., SI [1904 ■ v 

 9-8, pp. 185-199). — The proximate and ash analyses reported are discussed with 

 reference to the food value of chestnuts and the fertilizers which the tree requires. 



Prussic acid in cassava roots {Hot. Depl. [Trinidad], Hid. Misc. Triform., 1904, 

 No. ;/, pp. 26, 27 ). — Attention is called to the fact that sliced or grated cassava when 

 allowed to Btand sometimes becomes poisonous. The whole question of cassava 

 poison is briefly discussed from the standpoint of the possibility of the formation of 

 hydrocyanic acid from a glucoside by the aid of a ferment. The need of investigat- 

 ing this question is spoken of. 



The preservation of fruits and vegetables, V. Valvassori (Bid. Off. Gouvt. 

 Gen. Algirie, 1904; obs. in Rev. s,,<: Sci. Hyg. Alumni., 1 {lun/^. No. 5, p. 592).— A 

 Bummary of data regarding the length of time fruit and vegetables maybe kept in 

 cold storage. 



The use of food preservatives, V. 0. Vaughan (Jour. Amer. Med. Assoc, 44 

 . .V". 10, />/>. 75S-756). — A summary of data on legal enactments, the effects of 

 preservatives on digestion, and related questions. 



The importance of studying- food in connection with nutrition as a part 

 of a course in domestic economy, C. Nourry (Rev. Soc. Sci. linn. Aliment., 1 (1904), 

 No. .;, /,/,. 216-218). — A number of suggestions regarding the teaching of nutrition 

 are made. 



Handbook of sanitation, (i. M. PmcB(New York: .hdm Wiley & Sons; London: Chap- 

 man A- Hall, Ltd.. 1905,pp. AT • 801, figs. €9).— In this, the second edition, the author 

 Mates that many changes have been made and that the subject matter of the section 

 dealing with foods and some other sections have been very largely rewritten. The 

 volume is designed as a manual of theoretical and practical sanitation for students, 

 physicians, building inspectors, and others interested in sanitary problems. 



The respiration calorimeter, YV. ( ). Atwateb and F. (i. Benedict U. S. Depl. 

 Agr. Yearbook, 1904, pp. 205-220, pi. I, figs. 2). — The respiration calorimeter used in 

 the Department nutrition investigations for studying the total income and outgo of 



matter ami energy is described, and some of the more important results of experi- 

 ments are summarized. 



It was found that the output of carbon dioxid and heat i- very nearly propor- 

 tional to the amount of muscular work performed, the figures given ranging from 26 

 gm. of carbon dioxid and »;:> calorie- of heat per hour with a man at rest and sleep- 

 ing, to 210 gm. and 600 calories with a man at very severe muscular work. Other 

 topics discussed have to do with problems of ventilation, the normal variations in 

 body temperature, etc. 



Approximately complete analyses of thirty normal urines, (). Folin 

 [Amer. .I<>ur. Physiol., 18 (1905), X<>. /. pp. 46-65). — Detailed analyses of the urine 

 samples were made, the methods followed l>eiii!_ r described. The subjects wen- 

 healthy men. The diet which the urines represent was made up of whole milk, 

 Bream, eggs, malted milk, sugar, and salt, mixed with water and taken in liquid form. 



