FOODS ANIMAL PRODUCTION. 1077 



are described in detail show that such food preparations as somatose, meat extract, 

 etc., are quite free from micro-organisms. 



Diet of peasants, Rouxel {Jour. Hi/;/., 25 {IDOO), No. 1254, pp. 313-315).— A. 

 general and descriptiv(! article. 



The digestibility of protein in bread, F. H. Curtiss [Amer. Phys. Education 

 Rev., 5 {1900), No. 3, pp. 221-234). — In experiments in which the author himself 

 was the subject he studied the digestibility of baker's and homemade bread, graham 

 bread, and entire wheat bread, the time recpiired for the digestibility of different 

 sorts of bread l)eing taken into account as well as the thoroughness of digestion. 



The lecithin content of milk and its relation to the relative weight of the 

 brain of nurslings, R. Burow {Ztsclcr. riiysiol. Chetu., 30 {1900), No. G, pp. 459- 

 519) . — Investigations on the lecithin content of milk and the brain, which the author 

 believes indicate a relationship between the two. 



The influence of acids on the amylolytic action of saliva, G. A. Hanford 

 {Amer. Jour. Physiol., 4 {1900), No. 5, pp. 250-260). — "The chief object of this note 

 has been to point out that it is impossible to designate any percentage of acid or 

 alkali which inhibits salivary digestion in a definite degree. The character of the 

 action is dependent also upon the absolute amount of saliva and the attendant varia- 

 tion in the quantity of proteid matter present. Whenever free hydrochloric acid is 

 present, inhibition — more or less complete — is certain to result." 



A contribution to the subject of peptic digestion, H. Malfatti {Ztschr. Phys- 

 ol. Chem., 31 {1900), No. 1-2, pp. 43-4S). — A brief account of experimental 

 methods. 



Note on the recent report of V. Henriques and C. Hansen on fat absorp- 

 tion, E. PFLtJGER {Arch. Physiol. [Pfluger'\, 82 {1900), No. 7-8, pp. 381-383).— A crit- 

 ical and controversial article. 



The ability of soaps to dissolve colors soluble in fat, J. Nerking {Arch. 

 Pliysiol. [Pfluger], 82 {1900,) No. 9-10, pp. 538-540). — A contribution to the subject 

 of the digestibility of fat. 



Contributions to the physiology of creatinin, I, A. Gregor {Ztschr. Physiol. 

 Chem., 31 {1900), No. 1-2, jip. 98-118).— The author thinks it probable that creatinin 

 is the product of a specific muscle metabolism and represents the cleavage of material 

 corresponding to muscular action. 



Yield and preservation of agricultural feeding stuffs, C. Bohmer {Ernten 

 und Co7iscriirung der lundwirtschaftlichen Futtermittel. Berlin: P. Parey, pp. 178, figs. 

 26; rev. in Per. Deut. Bot. Gesell, 9 {1900), No. 5, pp. 397, 398) .—N handbook: 



Analyses of fodders and feeding stuffs, F. G. Benedict {Connecticut-Storrs 

 Sta. Ppt. 1899, jyp. 209-215). — Analyses of a number of feeding stuffs are reported, 

 including brome grass, meadow fescue, orchard grass, timothy, soy bean fodder, 

 silage corn (Ohio white dent), stover of white flint corn, soy bean seed, and white 

 flint corn kernels. INIost of the materials were samples of crops grown in plat experi- 

 ments conducted by the station for the purpose of studying the effects of different 

 kinds and amounts of nitrogenous fertilizers u^jon the yield and composition of 

 different crops (see pp. 1028). 



Reports of inspectors of stock for year ended March 31, 1900, T. A. Fraser 

 {New Zealand Dept. Ayr. Ppt. 1900, pp. 57-126, pis. 7). — Thi.s contains the usual mat- 

 ter regarding live stock and brief notes on the subject from the different districts of 

 New Zealand. Among other matters ostrich farming is described. 



Experiments in sheep breeding, T. Winter {Agr. Gaz. \_London'\, 52 {1900), 

 No. 1398, p. 246) . — A l)rief account of cross-breeding experiments. 



Information concerning the Angora goat, G. F. Thompson ( U. S. Dept. Agr., 

 Bureau of Animal Industry Bid. 27, pp. 94, pis. 18, fig. 1). — From a large number of 

 sources the author has compiled information on the origin and history of Angora 



