FOODS — HUMAN NUTRITION. 



271 



proposed by the committee on pure-food standards of the Association of I official Agri- 

 cultural Chemists are qoI sufficiently wide to alio* for the unavoidable contamina- 

 tion with clay, etc., Bometimes mel with in commercial products. 



Analyses of a number of samples of gingers and peppers showed that the proposed 

 limits were exceeded only in the case of one sample of Lampong Mark pepper. 

 Analyses were made of the ash of thedifferenl milling products oi two samples oi 

 pepper The first or whitesl product was found to contain as much ash as any por- 

 tion except the last, and more ash insoluble in acid > sand or clay I than any other 

 portion "The sale of this light colored Bret produd for genuine white pepper 

 could be instantly discovered. The last portion, on the other hand, though highesl 

 in total ash, due to the excess of hull, is singularly free from sand and clay." 



Analyses of the first, Becond, and third -kins of pepper showed thai the ash was 

 mcstabundanl in the outer skin, while the inside layers contained almost no ash 



insoluble in acid. 



"While . . . the extract and piperin in the outer or first skin are much lower than 

 those in the whole berry, the quantities in the second and third skins are very 

 similar to those in the entire berry." 



Determinations were also reported of the volatile and nonvolatile ether extracl ot 

 a sample of Papua mace, a spice whirl, lias a very different flavor from true mace. 



The value of condiments in the diet, 0. Libbreich | Ther. Monatsh., 18 t904), 

 pp 65-68; abs. in Ztschr. Untersuch. Nahr. ». GenussmtL, 9 (1905), No. 6, pp. 868, 

 169) —The data reported have to do with the effect of condiments on the stimulation 

 of the flow of digestive juices and the effect on the chemistry of digestion. In the 

 author's opinion condiments may be said to increase digestion when they increase 

 the flow of digestive juices. 



The need of sulphur in the diet, vox Oefele {Deut. Med. Presse, 9 I 1905), No. 

 - p< . )Vy) ._The author estimates that an adult requires 3 to 3.5 gm. of sulphur per 

 day and points out that the amount metabolized in youth is greater than later m 

 Life. He discusses the need of supplying an abundance of sulphur, especially in 



filflP-SlAP 



Protein synthesis in the animal body, V. Henrique* and C. Hansen' [Ztschr. 

 Phyml ( 'hem., 43 (1905), No. 5, pp. 417-446, fig. J). -The experiments reported were 

 made with white rats. The conclusions drawn follow: 



Acid cleavage products of casein, even when taken in large quantity, can not pro- 

 ted the animal body from a loss of nitrogen. Nitrogen equilibrium can be reached 

 or indeed gains of nitrogen made, when the bodies are taken which result from a 

 Long-continued action of trypsin plus erepsin on albumins. Loss ot nitrogen can also 

 be prevented hvthe productsof trypsin digestion which are not precipitated byphos- 

 photungstic acid (the monamino acids.. The same is true for the Cryptic digestion 

 products Which are soluble in warm 96 per cent alcohol. Apparently the trvpti.. 

 digestion products which are insoluble in alcohol do not have the power oj prevent- 

 ing a loss of nitrogen. 



Concerning the chemistry of the peptic and tryptic digestion of proteids, 

 XI, J> Lawbow {Ztschr. Physiol. Chem., 43(1905), No. 5, pp. U7-46S).- The effect 

 ,,,' hydrochloric acid in peptic digestion was studied. Someof the conclusions wind, 

 •were drawn follow: 



In the -low peptic digestion of proteids (gelatin and hemoglobin) hydrochloric acid 

 had a decided effect. A 0.5 per cent solution of hydrochloric acid caused a cleavage 

 •which appatvntlv resulted in the production of monamino acids. Hydrochloric 

 acid wasateofcmnd to exercise a marked effect on the autodigestion oi pig's stomach. 

 The presence of hexon bases and acid amids in meat, E. Zunz I Ann. Soc. Ray. 

 Set Wd. tf tfrf. B**xelles,lS [1904), No.S; abs. in ZenM. Physiol, 18{1904), No.26, 

 v 85 g) —Hexenbases and amid acids having been found in the contents oi the stom- 

 ach and small intestine of dogs killed 2 to 8 hours after they had been fed veal, the 



