792 EXPERIMENT STATION RECORD. 



of the physiology and pathology of cell life emphasizes the importance of the mineral 

 constituents in general and of the phosphates and other phosphorus compounds in 

 particular. Previous work upon the metabolism of phosphorus, calcium, and mag- 

 nesium is reviewed in some detail, the estimates of different writers as to the amounts 

 of these elements contained in the food and eliminated by the kidneys and the intes- 

 tines being given. 



Experiments upon 2 growing dogs showed that the normal storage of nitrogen 

 during growth was accompanied by a storage of phosphorus and calcium, and that 

 the storage of nitrogen and rate of growth were increased by feeding eggs in place of 

 a part of the ordinary food. This is held to substantiate the view that eggs should 

 be added to the diet of children at as early an age as possible. 



Observations upon the metabolism of nitrogen, phosphorus, calcium, and magne- 

 sium in a case of Endoarteritis chronica deformans are also recorded. 



The liberation of energy in fasting- and fed animals as shown by the res- 

 piratory quotient, A. Chauveau {Ann. Sci. Agron., 2. ser., 10 (1905), I, No. 2, pp. 

 191-208). — The investigations reported led the author to conclude that energy is 

 more slowly liberated in the body when fasting than when fed. 



A study of the metabolism of a vegetarian, J. M. Swan (Amer. .Jour. Med. 

 Sci, 129 (1905), pp. 1059-1065; abs. in Jour. Amer. Chem. Soc, 27 (1905), No. 8, Rev., 

 p. 482). — On a vegetarian diet the nitrogen consumption was 9.3 grri. per day and 

 the amount excreted in the urine 9.8 gm. The conclusion w r as reached that the 

 diet followed was not calculated to produce a properly nourished and mentally and 

 bodily active individual. 



The influence of the temperature of food upon the stomach, J. Mueller 

 (Ztschr. Diatet. u. Phys. Ther., 8 (1905), No. 11; abs. in Brit. Med. Jour., 1905, No. 

 23S9, Epit., pp. 67, 68). — A series of experiments were undertaken to ascertain to 

 what extent the stomach secretions, its motility, and power of resorption are affected 

 by the temperature at which food is taken. Under ordinary circumstances the tem- 

 perature of food as eaten varies from 5 to 60° C. 



The principal conclusions reached were that the stomach has the power of modi- 

 fying the temperature of ingested food so that it is equal to that of the body. This 

 change of temperature is effected by the withdrawal of heat in the case of hot foods 

 or raising the temperature in the case of cold foods, and also by the action of the 

 secretions of the stomach. The stomach is emptied more rapidly when the fluid 

 taken has the same temperature as the body. Cold drinks which contain alcohol 

 cause an active secretion by the stomach, while water alone has no such effect. 



Relation of creatinin excretion to variations in diet, W. Koch (Amer. Jour. 

 Physiol., 15 (1905), No. 1, pp. 15-29). — In connection with an investigation of the 

 excretion of creatinin the effect of lecithin and kephalin in the diet was studied with 

 man and a dog. 



The author calculates that a molecule of lecithin would supply methyl groups for 

 3 molecules of creatinin, or approximately 8 gm. of lecithin would yield 3.39 gm. of 

 creatinin and that 1 molecule of kephalin would supply its 1 methyl group for the 

 formation of 1 molecule of creatinin, or 8 gm. of kephalin would yield approximately 

 1.13 gm. of creatinin. The deductions which were drawn follow: 



"Creatinin is excreted with remarkable constancy by the dog as well as by man. 

 The extreme daily variations in the case of the dog do not affect the final average. 

 The excretion per kilo body weight for 24 hours is very nearly the same for both 

 (24-26 mg. for the dog; 26-30 rag. for man). 



"Under ordinary conditions of diet, the methyl groups of the lecithin and kepha- 

 lin ingested can all be accounted for by the methyl groups of the creatinin excreted. 

 With an excess of lecithin and kephalin this is not the case, although the creatinin 

 is undeniably increased. This increase is due to the lecithin and kephalin of the 

 egg, and not to some other constituent. 



