480 EEPORT OF OFFICE OF EXPERIMENT STATIONS. 



This bulletin reports dietary studies. The two at the University of Illinois were 

 made with the family of an instructor and a club of workingmen; the study at the 

 North Dakota Agricultural College, w T ith a club of woman students; and that at Lake 

 Erie College also with a club of women, including students and instructors. The 

 investigations are discussed and compared with the results of similar work carried on 

 elsewhere in the United States. 



Bulletin No. 98.— The Effect of Severe and Prolonged Muscular Work 

 on Food Consumption, Digestion, and Metabolism. By W. O. 

 Atwater, Ph. D., and H. C. Sherman, Ph. D., and the Mechanical 

 Work and Efficiency of Bicyclers, by R. C. Carpenter, M. S. Pp. 

 67, figs. 3. Price 5 cents. 



A six-day bicycle race at Madison Square Garden, New York City, afforded the 

 authors an opportunity to study the effect of very severe and prolonged muscular 

 work upon the consumption and digestibility of food and the metabolism of nitrogen. 

 The results are compared with those obtained under other conditions of muscular 

 work. In the chapter devoted to a consideration of the mechanical work and effi- 

 ciency of bicyclers, the amount of work actually performed is discussed, as well as 

 the efficiency of man considered as a machine, and related topics. 



Bulletin No. 101. — Studies on Bread and Bread Making at the Uni- 

 versity of Minnesota in 1899 and 1900. By Harry Snyder, B. S., 

 Professor of Chemistry, College of Agriculture, University of Min- 

 nesota, and Chemist of the Agricultural Experiment Station. Pp. 

 65, pis. 3, fig. 1. Price 5 cents. 



Continuing earlier work, digestion experiments were made with bread from 

 whole-wheat flour, graham flour, and standard patent flour, the flours all being 

 ground from the same lot of hard Scotch Fife spring wheat. The standard patent 

 flour, as shown by analysis, contained somewhat less total protein than the flours of 

 lower grade, but was more thoroughly digested. Artificial digestion experiments 

 with bread of different kinds were made as well as studies of the effect on digesti- 

 bility of consuming different amounts of oatmeal and of bread, the effect on diges- 

 tibility of increasing the proportion of starch in bread, and experiments in bread 

 making. 



Bulletin No. 102. — Experiments on Losses in Cooking Meat, 1898- 



1900. By H. S. Grindley, D. Sc, Professor of Chemistry, College 

 of Agriculture, University of Illinois, with the cooperation of H. 

 McCormack, M. S., and H. C. Porter, M. S. Pp. 64. Price 5 

 cents. 



Twenty-nine experiments on the losses of material when meat is fried, stewed, 

 and boiled are reported. The experimental methods followed are described and 

 the results are briefly discussed. The present bulletin is a progress report. 



Bulletin No. 107. — Nutrition Investigations among Eruitarians and 

 Chinese at the California Agricultural Experiment Station, 1899- 



1901. By M. E. Jaffa, M. S., Assistant Professor of Agriculture, 

 University of California. Pp. 43. Price 5 cents. 



This bulletin includes six dietary studies, a digestion experiment, and a study 

 of the 'metabolism of nitrogen made with persons living practically on a diet of fruit 

 and nuts; also three dietary studies with Chinese engaged in light muscular work, 

 moderate muscular work, and severe labor. The diet of the fruitarians furnished 



