F09DS -HUMAN NUTRITION. 1175 



amounts of meat. The phosphoric acid and sulphur constituents of urine were also 

 studied. 



The effect on metabolism of overfeeding- protein, M. Si um I EB [rch. Physiol. 

 [Pfluger], 110 {1905), No. S } t pp. //; ?5S).— The investigations Bhowed thai feed- 

 ing large quantities of protein did nol permanently increase the protein content of 

 tlif body. An increased oxygen consumption was noticed in experiments with 

 dogs when large amounts of protein were taken, which indicated an increased cell 

 activity, hut this increase in the material stored in body cells was not found to be 

 permanent. 



Protein feeding- and the estimation of glycogen, E. I'i i tJoEH Arch. / 

 [Pfluger], in I 7906), No. J 8, pp. SO I i atimations of glycogen the 



author insists thai hi- cuprous-oxid method should be used. 



Some considerations on proteid diet, L. K. Barker and I'.. A. Cohoe J 

 Biol. Chem., l I t906) } No. : S\ pp. 229 ?S8). Using Hausmann's method, the amid, 

 melanoidin, diamino, and monamino nitrogen was determined in veal cutlet, pork 

 chop, beef sirloin, beef tenderloin, href neck, heart, liver, thymus, chicken, and 

 trout, with a view to determining something regarding composition ami differences 

 in food value The various forms of nitrogen were rather evenly distributed in the 

 foods analyzed-. 



The chemistry of flesh, IV. A study of the proteids of beef flesh, P. I ■'. 

 Trowbridge and U.S. Grindle* (Jour. Amer. Chem. Soc, ?8{1906), No. i, pp. ?'■'■'■- 

 505). — The conclusions drawn from an extended chemical study of the proteids of \<n\ 

 flesh were in effect as follows: 



The total acidity of aqueous extracts of flesh varies between comparatively wide 

 limit-, the minimum being 0.66 per cent, tin- maximum 1.07 per cent, and the aver- 

 age 0.85 per cent, calculated as lactic acid and expressed in terms of the fresh bud- 

 stance of the meat. The residues of flesh which are left after the complete extraction 



with cold water are distinctly acid to litmus and to phenolphthalein. < ui the other 



hand, the insoluble proteid^ of flesh upon digestion with decinormal hydrochloric 

 acid at ordinary temperature combine with it and neutralize its acid properties. 



Analyses made by the authors show that L3.56 per cent of the total proteid 

 existing in lean beef flesh is soluble in cold water. ( >f this total Boluble proteid 90.04 

 per cent is in a form which is coagulable by heal from a neutral solution, 8.40 per 

 cent exist- as alhuinoses and a very small quantity apparently exi>t> in the form of 

 peptones. Presumably, the albumoses and peptones do not exist as such in the 

 original flesh. During the coagulation of an aqueous extract of flesh there isan 

 increase in its acidity. Reduction of the acidity of aqueous extracts of flesh facili- 

 tates coagulation of the proteids. 



There are no well-defined degrees of temperature at which different coagulaof 

 aqueous extracts <>f flesh separate. The complete removal of the proteid coagulating 

 at any fixed definite temperature requires long application of heat. Further, the 

 lower the temperature at which a coagulum is separated, the longer the time of heat- 

 ing required to effect complete coagulation. 



The chemical composition of the differenl fractional coagulaof the aqueous extracts 

 of raw flesh is remarkably constant. They are also quite similar as regards their 

 chemical constitution judging from the results of their hydroij 



[law flesh which has been completely need from proteids Boluble in cold water 

 contains two classes of proteid substances, those which are soluble in a 10 pei cenl 

 solution of ammonium sulphate and those which are insoluble in this medium. 



For earlier work see E. S. II.. 17. p, 



The globulin of muscle fibers, I.. Morcm howktz i Physiol. Rw No. 



61-67, pp. 42-52).— A historical account is given of the globulin ol lean meat (myo- 

 globin ), the chemistry of the subject, and related questions, and the results ol Btudiea 

 of preparation, characteristics, and properties reported. According to the author. 



