222 DEPARTMENTAL REPORTS. 



of Tennessee, 1897-1899, by Charles E. Wait, professor of chemistry, 

 "University of Tennessee (Bulletin No. 89, pp. 77), is a report on 16 

 experiments with men, nndertaken for the purpose of studying the 

 effect of muscular work uj^on the digestibility of a simple mixed diet 

 and upon the metabolism of nitrogen, with numerous analyses of the 

 food materials used in the experiments. 



Nutrition Investigations at the Universitj^ of Illinois, North Dakota 

 Agricultural College, and Lake Erie College, Ohio, 1896 to 1900, by 

 H. S. Grindley and J. L. Sammis, E. F. Ladd, and Isabel Bevier, and 

 Elizabeth C. Sprague (Bulletin No. 91, pp. 42), reports the results of 

 a stud}^ of the diet of a teacher's family and of a mechanics' boarding 

 club at the University of Illinois, Champaign, 111. ; of a club of 

 women students at the North Dakota Agricultural College, Fargo, 

 N. Dak. ; and of the faculty and students at the college commons of 

 Lake Erie College, Paiuesville, Ohio, including numerous analyses 

 of the food materials used. 



The Effect of Severe and Prolonged Muscular Work on Food Con- 

 sumption, Digestion, and Metabolism, by W. O. Atwater and H. C. 

 Sherman, and the Mechanical Work and Efficiency of Bicyclers, by 

 R. C. Carpenter (Bulletin No. 98, pp. 67, tigs. 3), reviews previous 

 investigations on this subject, and reports studies of the food con- 

 sumption, digestion, and metabolism of three of the contestants in a 

 six-day bicycle race at Madison Square Garden, New York, with a 

 critical discussion, by the professor of experimental engineering of 

 Cornell University, of the mechanical work and efficiency of bicyclers 

 based upon data secured in these studies. 



Beans, Peas, and Other Legumes as Food, by Mary Hinman Abel 

 (Farmers' Bulletin No. 121, pp. 32, figs. 10). For note on this bulletin 

 see page 200. 



Eggs and Their Uses as Food, by C. F. Langworthy (Farmers' Bul- 

 letin No. 128, pp. 32). This bulletin is noted on page 200. 



The Value of Potatoes as Food (Yearbook of the Department of 

 Agriculture, 1900, pp. 337-348), by C. F. Langworthy, summarizes the 

 available information on this subject. 



There were also prepared and submitted for publication the follow- 

 ing bulletins: 



Studies on Bread and Bread Making, by H. Snyder, professor of 

 chemistry, College of Agriculture, University of Minnesota, and 

 chemist of the agricultural experiment station (Bulletin No. 101, pp. 

 65, pis. 3, fig. 1). 



Experiments on the Losses Involved in the Cooking of Meat, 1898- 

 1899, by H. S. Grindley, professor of chemistry, College of Agricul- 

 ture, University of Illinois, with the cooperation of H. McCormick 

 and H. C. Porter, of the department of chemistry of the university 

 (Bulletin No. 102, pp. 64). 



PLANS FOR NEW NUTRITION WORK. 



During the present fiscal year the nutrition investigations will pro- 

 ceed along the same general lines as heretofore, but will be somewhat 

 increased in amount and variety. A special effort will be made to 

 put in form for publication a large amount of the material which has 

 accumulated from various sources. At Middletown the experiments 

 with the respiration calorimeter and bomb calorimeter will be con- 

 tinued. Plans are being made to add to the respiration calorimeter 

 special devices for the direct determination of oxygen. It is also 



