Calories

The general subject of calories is treated in all text-books of physics. For an admirable and at the same time elementary treatment, R. A. Millican and H. G. Gale's Practical Physics (Ginn & Co., New York, 1920), Chapter 9, is strongly recommended. The application of calories to food chemistry and physiology is brought out by H. C. Sherman: Chemistry of Food and Nutrition (Macmillan & Co., New York, 1918), chapter 6, and W. H. Howells: A Text-Book of Physiology (W. B. Saunders, Philadelphia, 1920), chapter 51. Lavoisier's pioneer work is discussed by T. M. Lowry in his Historical Introduction to Chemistry (Macmillan & Co., London, 1915), page 385, and by M. M. Pattison Muir in his Heroes of Science (Chemists) (Society for Promoting Christian Knowledge, London, 1883).

In this country Dr. F. G. Benedict is the foremost investigator of methods for measuring muscular activity. See for example his paper on "Muscular Work. A Metabolic Study with Special Reference to the Efficiency of the Human Body as a Machine," published by the Carnegie Institute of Washington, No. 187 (1913).

Proteins, fats and carbohydrates. A very elementary treatment of the three classes of foodstuffs may be found in W. M. Bayliss' The Physiology of Food and Economy in Diet (Longmans, Green & Co., 1917), chapters 3 and 4. H. C. Sherman's Food Products (Macmillan & Co., 1915), chapter 1, may also be consulted. An account of the foodstuffs may be found in all text-books of physiology and physiological chemistry; for example, G. N. Stewart: A Manual of Physiology (William Wood & Co., New York, 1917), chapter 7.

Inorganic salts, water, condiments, flavors, etc. These are excellently discussed in Howell's Physiology (see above), chapter 49. See also Osborne and Mendel's paper: "Inorganic Elements of Nutrition." The journal of Biological Chemistry, volume 34, page 131, 1918. For those who are accustomed to scientific literature, the chapter on "Water, Its Properties and Functions" in W. M. Bayliss' Principle of General Physiology (Longmans, Green & Co., London, 1915), page 226, is one I would strongly recommend. It is the best account of all I have ever read.

Amino-acids. The standard volume on this subject is F. P. Underbill's The Physiology of the Amino-acids (Yale University Press, New Haven, 1915). Professor Mendel has well summarized his and Dr. Osborne's researches in a lecture on "Nutrition and Growth" which he delivered before the members of the Harvey Society of New York, which was printed in the Journal of the American Medical Association, May 8, 1915, page 1539. An abridged account of Drs. Osborne and Mendel's work may also be found in H. C. Sherman's Chemistry of Food and Nutrition (see above), page 62.

Vitamines

General summary. A very complete report, giving full references to individual papers, is the one prepared by the British Medical Research Committee (Special Report Series, No. 38, London, 1919). E. V. McCollum's The Newer Knowledge of Nutrition (Macmillan & Co., New York, 1918) gives an exhaustive account of the author's researches. For a further summary of Dr. McCollum's work the reader is referred to his articles in the Journal of the American Medical Association, May 12, 1917, page 1379, and September 21, 1918, page 937. Graham Lusk in his The Elements of the Science of Nutrition (W. B. Saunders & Co., Philadelphia, 1917) devotes a chapter (13) to the subject. Another summary on vitamines is given in a paper by Katherine Blunt and Chi Che Wang in the Journal of Home Economics, January, 1920, page 1. Those possessing a knowledge of German should consult Dr. Funk's exhaustive review in the Ergebnisse der Physiologie, volume 13, page 125,

* The references do not pretend to be complete, but they rather aim to present the reader with a representative list. Those desiring the complete list may consult the papers quoted under "General Summary."

1913. This article contains references to all the earlier literature. The role played by vitamines in clinical medicine is discussed by F. G. Hopkins, Sir James Barr, etc., in the British Medical Journal, page 147, 1920.

Historical

The necessary historical setting is to be found in the paper by T. B. Osborne and L. B. Mendel, published by the Carnegie Institute of Washington, 1911, No. 156, parts 1 and 2. An account of F. G. Hopkins' pioneer researches may be found in the Analyst, volume 31, page 395, 1906; the Journal of Physiology, volume 44, page 425, 1912; and the Biochemical Journal, volume 15, page 167, 1913.

Fat-soluble A vitamine. The earlier papers dealing with the value of butter fat versus lard are by E. V. McCollum and M. Davies, and T. B. Osborne and L. B. Mendel, and are printed in the Journal of Biological Chemistry, volume 15, pages 167 and 311, 1918, and volume 16, page 423, 1913. The very latest papers - November, 1920 - are by J. C. Drum-mond and K. H. Coward in the Biochemical Journal, volume 14, pages 661 and 668, 1920. The possible relationship of this vitamine to the carotinoid pigment - one constantly associated with the chlorophyll of plants - is discussed by Steenbock in the Journal of Biological Chemistry, volume 41, page 81, 1920, and by L. S. Palmer, Science, volume 50, page 501, 1919. M. Stephenson and A. B. Clark, in their paper in the Biochemical Journal, volume 14, page 502, 1920, discuss the eye disease, xerophthalmia, and its possible relationship to the presence in the diet of insufficient quantities of fat-soluble A. Xerophthalmia is also discussed in the earlier papers by McCollum (see above).

Two distinct vitamines, fat-soluble A and water-soluble B. The proof that there exists more than one type of vitamine was first shown by E. V. McCollum and M. Davies, Journal of Biological Chemistry, volume 23, page 181, 1915.

The effect of heat. See, among others, H. Steen-bock, Journal of Biological Chemistry, volume 35, page 577, 1918.