152 KAA^SAS CITY REVIEW OF SCIENCE. 



The same man was then given 390 grams of lean beef daily, 126 of pure fat, 

 and 40 grams of flour. The result was that 221.8 grams of solid matter were 

 digested, 33.6 undigested; 73 of albuminous matter were digested, and 16.9 un- 

 digested; 121. 1 of fat were digested, and 4.9 undigested. Here the animal food 

 was shown to be much more digestible than the vegetable. 



Dr. C. Meineret, in a recent treatise, gives the loss of nitrogen in solid excreta 

 expressed in percentages of the total nitrogen contained in various substances. 

 In meat that loss he found to be only 2.6; in egg 2.6 ; in milk and cheese to- 

 gether, 2.9 to 4 9; in milk alone, 7; in macaroni, 17. i; in peas, 27.8; in black 

 bread, 32; in potatoes, 32; in carrots, 39; in lentils, potatoes and bread taken 

 together, 47; in lentils, 40.2; in celery, cabbage, and carrots, 21; in Horsford- 

 Liebig's bread, 32.40; in rye bread, 22.2; in very black (or brown) bread, 42.3; 

 in white wheaten bread, 19.9 ; in mixed food with meat (fourteen days), 18 to 12. 

 White bread, it will be noticed, is far more digestible than brown bread. 



E.ubner took 1172 and 1435 grams of meat daily (more than 2 lbs.), and yet 

 all the albuminous matter except 2.5 per cent, was digested; and when 21 eggs 

 were taken daily, 2.9 per cent, alone of the albumen was undigested. Fliigge 

 took daily one liter of milk, 500 grams of meat, 150 grams of wheaten bread, and 

 68 grams of butter, and found that 94 per cent, of the nitrogen was absorbed, and 

 95 per cent, of the fat. When he took a diet chiefly vegetable, he had only 85.3 

 per cent, of the nitrogen absorbed, and 88. 7 per cent, of the fat. 



The results of these experiments by independent investigators evidently 

 agree in proving that a much larger fraction of nutriment is utilized in the case of 

 the animal than in that of the vegetable food. They go far toward knocking 

 away the very foundations of vegetarianism by showing that our digestive appa- 

 atus is better adapted to deal with the former than the latter; and they strongly 

 confirm the teachings of an instinct of the race on this subject. — Boston Journal of 

 ChefJiistry. 



CHEMISTRY. 



ATMOSPHERIC OZONE. 



PROF. G. H. FAILYER, MANHATTAN, KANSAS. 



A favorite study, which has suddenly come to naught, is upon the occurrence 

 of ozone in the atmosphere. Much painstaking labor has been expended in not- 

 ing the variations of ozone in the air between day and night, different seasons, 

 climates, and sections. An incentive to these labors existed in the supposed re- 

 lation of ozone to vegetable nutrition and to the health of man. Ozone, being an 

 energetic oxidizer, would form assimilable compounds of nitrogen, to nourish 



