682 EXPERIMENT STATION RECORD. 



peas alone were 80.4 per cent digestible protein and 96.20 per cent digestible carbo- 

 hydrates, and for bacon 92 percent protein (when combined with cottage cheese and 

 bread) and 96.17 per cent fat. When eaten with peas the author states that the 

 coefficient of digestibility of protein was lower. 



The principal conclusions drawn from the experiments were in effect as follows: 



Cottage cheese prepared from skim milk and enriched with cream is a cheap, 

 digestible, and nutritious food, and when the materials for its preparation are pro- 

 duced on the farm it is one of the most economical foods that can be used. At 2 cts. 

 per quart for skim milk and 35 cts. per quart for cream cottage cheese compares 

 favorably with meats at 11 cts. per pound. No digestion disorders were experienced 

 by any of the subjects on account of consuming such a large amount of cottage cheese 

 per day. The men were all employed at hard farm labor, and the ration of which 

 cottage cheese formed an essential part gave entire satisfaction. 



Rice is easily digested when well cooked, but is no more completely digested than 

 other cereal foods. In these experiments the carbohydrates (starch) of rice were 

 more completely digested than the proteids. The proteids of rice were not as com- 

 pletely digested as the proteids of wheat bread. Rice is a food which supplies a large 

 amount of carbohydrates and can be used to best advantage when combined with 

 such foods as peas, cottage cheese, and meats, which are rich in protein. The rice 

 samples used in these digestion trials were selected types of American grown rice, 

 and the analyses show that they contained a larger amount of nutritive than is pres- 

 ent in average imported rice, being equal in food value to flours of low gluten content. 



When peas are used in the ration they supply a large amount of protein, although 

 the proteids of peas are not as completely digestible as the proteids of rice and other 

 cereals. Peas supply the body with about the same amount of digestible nutrients 

 as beans. When judiciously combined with other foods peas form one of the cheapest 

 sources of proteids for making well-balanced rations. 



Lean bacon in a ration supplies a large amount of digestible nutrients and available 

 energy. Compared with other foods bacon fat has a high coefficient of digestibility. 

 The proteids of bacon were also found to have a high digestion coefficient, Lean 

 bacon contains as much protein and about twice as much digestible fat as other meats, 

 making it at the same and even at a higher price per pound a cheaper food than 

 many other meats. 



Bacon fat is easily digested, and when combined with other foods it appears to 

 exert a favorable mechanical action upon digestion. 



In a number of the tests milk constituted a part of the diet. The actual digesti- 

 bility of rations in which milk was used was higher than the calculated digestibility of 

 the individual foods, showing that when combined with other foods milk exerts a 

 favorable influence upon digestibility. 



The specific qualities of some digestive ferments, K. Kiesel (Arch. Physiol. 

 [Pfluger~\, 108 (1905), No. 6-7, pp. 343-368).— Experiments with the proteolytic and 

 milk-coagulating ferments of dogs and cattle led to the conclusion that, with the 

 exception of the trypsin and pancreas rennin of the dog, these ferments have a 

 specific action upon the casein of the respective animals. 



The importance of specific differences of ferments in infant feeding is spoken of. 

 According to the author the casein of cows' milk and dogs' milk possesses different 

 properties. When the former is heated to a temperature of 90° C. or above it 

 becomes in part insoluble in alkali, which is not the case with dogs' milk casein. 

 On the other hand, when dogs' milk casein is heated to 90° C. or above it unites with 

 more alkali than the unheated casein. In other words, it has become acid by 

 heating. 



Chinese bean oil, W. Korontschewsky and A. Zimmermann ( Vyestnik Obshch. 

 Hicj., Sudeb. i Prakt. Med., 1905, May; abs. in Biochem. Centbl., 4 (1905), No. 8-9, p. 

 I.— Tests with soldiers showed that 95 to 100 per cent of bean oil, such as is used 



