August 12, 1910] 



SCIENCE 



213 



cellulare Verdauung bei Pflanzen und Tieren 

 Vorgange darstellen, zwischen denen kein 

 Wesensunterschied besteht " (p. 385). 



In the chapters devoted to animal forms, the 

 nutrition of the protozoa and metazoa is con- 

 sidered in orderly sequence. The probable 

 form in which nutriment is ingested is dis- 

 cussed, followed by a consideration of the 

 physiological equipment of each group for the 

 digestive disintegration of the food material 

 and its transport within the organism. Inci- 

 dentally it may be noted that the author does 

 not accept Piitter's contention that some of 

 the lower marine forms derive their nutriment 

 from organic compounds dissolved in the 

 water. Some attention is devoted to the pos- 

 sible significance and origin of the chlorophyll 

 granules and so-called yellow cells (Zooxan- 

 thellen) in protozoa. References to the lit- 

 erature are supplied at the end of each chapter. 



The first instalment of the monograph by 

 Leon Fredericq on " Die Sekretion von Schutz- 

 und Nutzstoif en " begins with Lief erung 4. 

 This contains a distinctly unique compDation 

 of the protective and defensive excretions of 

 lower forms arranged in the sequence of the 

 zoological system. Where possible the struc- 

 tural relations of the parts involved in the 

 secretion of the fluids and substances included 

 are described and illustrated with drawings. 

 These chapters are certain to be very useful 

 for reference. Among the topics included are 

 such as the protective coverings and slimy 

 secretions of animals, the poisons and pig- 

 ments produced by them, and the relation of 

 these to the production of pathological condi- 

 tions in other animals and man. The poison 

 in the sting of insects, the toxins of the 

 Actinia, the acid secretion of molluscs, the 

 melanin production of Sepia, the hemolysins 

 of intestinal parasites (worms), the anticoag- 

 ulant hirudin, the formation of silk, the pro- 

 duction of waxes — are scattered illustrations 

 of the diversity of topics included in the 

 physiology, chemistry and toxicology of this 

 hitherto inadequately investigated domain. 



In the preface to the " Handbuch " the 

 editor formulates the policy that in addition 

 to a complete review of the literature there 



must be an effective separation of established 

 facts from untenable speculations and inade- 

 quate observations. In the two specimen 

 monographs already available these aims have 

 been followed faithfully in so far as the omis- 

 sion of uncertain hypotheses are concerned. 

 If the subsequent installments of Winter- 

 stein's " Handbuch " maintain the standards 

 here set, its place as a desirable reference 

 work for biological investigators is assured. 

 Lafayette B. Mendel 

 Sheffield Scientific School, 

 Yale Univeesitt 



The Elements of the Science of Nutrition. 

 By Graham Lusk. Second edition, revised 

 and enlarged. Philadelphia and London, 

 W. B. Saunders & Co. 1909. 8vo, 402 pp. 

 Cloth $3.00 net. 



During recent years the American literature 

 has been rich in dietary studies which have 

 added much to our knowledge regarding ac- 

 counts of nutrition. The publication of these 

 studies by Atwater, Benedikt, Langworthy and 

 others in public documents has awakened a 

 wide-spread interest among others than stu- 

 dents of nutrition. It is not the purpose of 

 the reviewer to criticise adversely such publi- 

 cations, for their value is unquestioned, and 

 this value lies chiefly in the attention they 

 have attracted at the hands of readers who 

 have not made a study of nutrition and whose 

 reading must therefore be to a large extent 

 superficial. 



The first edition of the present book ap- 

 peared in 1906. Its purpose was to treat of 

 the fundamental principles of nutrition. The 

 introductory chapter, which occupies 53 pages, 

 gives a concise and well-arranged historical 

 statement of the development and results of 

 nutritive studies. The succeeding chapters 

 treat of the subject under weU-chosen topics. 

 The book is of value as a reference manual to 

 students of nutrition. It is presented in read- 

 able form, so that it is also readily available 

 to popular readers in whom the articles re- 

 ferred to above have awakened a somewhat 

 superficial interest in the subject of nutrition. 

 It is primarily intended, however, to encourage 



