A^ctober,1i902!m" }     American  Pharmaceutical  Association.  499 
Organized  Water  as  a  Food. 
By  John  Uri  Lloyd. 
The  paper  is  interesting  in  that  it  is  suggestive  of  the  part  that 
organized  water  plays  as  a  food.  The  author  asks,  for  instance,  has 
the  water  that  is  used  in  the  making  of  a  soup,  by  the  action  of 
heat,  simply  dissolved  certain  salts  and  tissues,  or  has  it  combined 
with  organic  constituents  in  a  way  that  will  make  a  nourishing 
liquid  or  a  series  of  water  combinations,  in  which  water  exists,  it  is 
true,  but  with  altered  qualities  ?  He  further  says  that  water  is  not 
seriously  considered  in  the  light  of  an  integral  part  of  food  by  any 
one,  such  solid  substances  as  starch,  sugar  and  nitrogenous  and  fatty 
tissues  being  usually  cited  as  the  constructive  and  heat-producing 
agents.  Our  works  on  digestion  and  on  general  physiology  state 
that  most  foods  are  three-fourths  water,  and  the  human  body,  bones 
included,  over  two-thirds  water,  but  yet  consider  water  irrelevant  as 
a  nutrient.  The  upbuilding  and  tearing  down  of  tissue,  the  produc- 
tion of  salts  and  products  of  disintegration,  both  normal  and  ab- 
normal, are  studied  solely  from  the  basis  of  molecular  change,  in 
which  nitrogen,  hydrogen,  carbon  and  oxygen  play  their  respective 
parts  as  such. 
The  author  states  finally  that  possibly  the  makers  of  food  prod- 
ucts of  the  future  will  give  less  attention  to  analytical  values  con- 
cerning dead  elements  a.nd  more  to  vitalized  and  vitalizing  structures 
in  which  available  water  is  conspicuous.  Possibly  it  behooves  us 
even  now  to  ask  if  a  closer  inquiry  into  the  water  molecule,  the 
vitalized  or  easily  vitalized  water  molecule  and  its  many  shadings, 
may  not  open  up  a  field  for  the  construction  of  more  rational  food 
products. 
Comparative  Stability  of  Colors  in  Wall-Paper. 
By  John  M.  Lindly. 
The  author  has  examined  into  this  subject,  and  concludes  that  it 
is  doubtful  if  there  is  any  color  used  in  wall-paper  that  is  absolutely 
permament,  but  that  the  gilt  and  mica,  or  the  gold  and  silver,  in  the 
specimens  subjected  to  the  long-time  exposures,  showed  no  altera- 
tion. Perhaps  the  most  permanent  wall-paper  would  be  that  with 
a  white  or  buff  back-ground  with  gilt  and  mica  decorations. 
