478 KEPOKT OF OFFICE OF EXPERIMENT STATIONS. 



ing the accuracy of the apparatus are reported in which heat was generated inside 

 the respiration chamber by an electric current or by burning alcohol. Two experi- 

 ments with a man were also reported. 



Bulletin No. 66. — The Physiological Effect of Creatin ana Creatinin 



and their Value as Nutrients. By J. W. Mallet, M. D., LL. D., 



Professor of Chemistry in the University of Virginia. Pu. 24. 



Price 5 cents. 



A number of experiments are reported. It was found that creatin and creatinin, 



which make up the greater part of the nitrogenous material of most meat extracts, 



do not serve as nutrients in the body. The creatinin is excreted unchanged, while j 



creatin is changed wholly or very largely into creatinin. 



Bulletin No. 67. — Studies on Bread and Bread Making. By Harry 

 Snyder and L. A. Voorhees. Pp. 51, pis. 2, figs. 3. Price 10 cents. 



Two separate papers are included. In the first, Professor Snyder reports the com- 

 position of a number of samples of Minnesota bread as compared with its cost; 

 studies of the loss of dry matter, carbon, and nitrogen; the production of soluble 

 carbohydrates and acid; the behavior of wheat proteids; and the changes in the 

 solubility of fat during bread making. Digestion experiments with bread made 

 from patent roller-process flour and bakers' grade flour are also included. Professor 

 Voorhees, in the second paper, reports experiments on the loss of nutrients in bread 

 making, noting especially the changes in the fat, and discusses his investigations in 

 relation to the work of others along similar lines. 



Bulletin No. 68. — A Description of Some Chinese Vegetable Food 

 Materials and their Nutritive and Economic Value. By Walter 

 C. Blasdale, Instructor in Chemistry, University of California. 

 Pp. 48, pis. 8. Price 10 cents. 



The composition of a number of Vegetable food materials in common use among 

 the Chinese on the Pacific coast of the United States is reported and their food value, 

 etc., discussed. The vegetable products include, among other materials, lotus roots 

 and seeds, taro, lily bulbs and flowers, cassava, lichi nuts, Chinese olives, and water 

 chestnuts. 



Bulletin No. 69. — Experiments on the Metabolism of Matter and 

 Ener'gy in the Human Body. By W. O. Atwater, Ph. D., and F. G. 

 Benedict, Ph. D., with the cooperation of A. W. Smith, M. S., and 

 A. P. Bryant, M. S. Pp. 112. Price 10 cents. 



A technical bulletin reporting progress in the experiments with the respiration 

 calorimeter. The details of six experiments with healthy men are reported, in which 

 the balance of income and outgo of matter and energy was determined. Check experi- 

 ments, designed to show the accuracy of the apparatus, are also described in detail. 



Bulletin No. 71. — Dietary Studies of Negroes in Eastern Virginia in 

 1897 and 1898. By H. B. Frissell, D. D., Principal of the Hampton 

 Normal and Agricultural Institute, and Isabel Bevier, Professor of 

 Chemist^ at Lake Erie College. Pp. 45, pis. 3. Price 5 cents. 



This bulletin includes two separate papers, which together report the details of 

 nineteen dietary studies of negro families in eastern Virginia. Some had been under 

 the influence of Hampton Institute, others had not had such training, while many 

 families had very limited incomes. The results are discussed and compared with 

 those of dietary studies of negroes in Alabama, and with averages of studies of 

 iamilies of different occupations and incomes in other regions. 



