248 
EXTRACTS FROM FOREIGN JOURNALS. 
boon given: The carbon hydrates in the food combine more 
readily with the oxygen in the animal body than with any other 
in contributing to the formation of fat material. These, then, 
in the food, in addition to the fat and albumen, a comparative 
amount of carbonhydrates, sufficient to arrest the oxygen, and the 
fat can, therefore, with that from the albumen, furnish non-ni- 
trogenous material to be used for the formation of the fat. In 
fact, all experiments on carnivora have proved “ that all the fat 
stored in the body , with that appropriated by the milk , so far as it 
was not already pressed in the food , is wholly derived from the 
digested albumen .” 
The case is different in regard to swine. Here all feeding 
experiments have conclusively proved that the fat fed, together 
with that furnished by the albumen, is insufficient to explain the 
enormous fat formation of the animal, and, therefore, in swine, 
the carbonhydrates, without which the fattening process would 
be impossible, is the true source of fat formation.— Bernhard 
Schulze , in Laud.wirthschaftische Jahrbucher, 82. 
ASSIMILATION IN THE STOMACH OF THE DOG. 
In order to study the phenomena of assimilation of different 
substances, it is necessary to ligate the pylorus in such a manner 
as to render the passage of the contents of the stomach into the 
intestine quite impossible. These experiments have shown that 
iodide and ferrocyanide of potassium could be detected in the 
urine half an hour after being introduced into the intestine. 
Upon the introduction into the stomach, through a fistulous tract, 
of a sugar solution, it has been proved that in from one and a 
half to two hours, in five different trials, 30 to 78 per cent, of the 
quantity of sugar disappeared, having been of course assimilated. 
Whether this assimilation takes place by ex-or-endosmosis, it is 
difficult to say, because the secretion of the acid fats in the 
stomach in the separate trials differed so much with the quail tit} 7 
of sugar which disappeared. In experiments with albumen, and 
even with santonine and peptone, 33 to 34 per cent, of the albu¬ 
men introduced disappeared in one and a half to one and three- 
