1. As a result of soaking in water at body temperature (38° C), foods show variations in swelling ranging from approximately 10 per cent. to 260 per cent.

2. The volumes of equal weights of different foods after soaking also vary within wide limits. The percentages of moisture in the soaked foods show corresponding variations, being in some cases as high as those found in roots or green fodder.

3. These facts have led the authors to put forward a new conception of “bulk” in assessing the value of a ration.

4. Feeding experiments have been carried out to determine how far this factor of bulk is applicable in practice.

5. In the case of pigs of 40 to 80 lb. live weight, the bulk occupied by the foods did affect the quantity of food taken.

6. With calves, the swelling capacity of the concentrated food did not yield any definite results so far as food consumption was concerned.

Two fundamental explanations have been advanced to account for the unequal distribution of electrolytes on either side of a cell membrane: the one bases the unequal distribution on the existence of a cell membrane of so-called selective permeability, by which the membrane is endowed with the property of presenting varying resistance to the passage of different ions; the other regards the unequal distribution as being due to the selective action of the cell constituents themselves. This latter theory regards the cell primarily as a system in which the distribution of electrolytes is governed by the equilibrium existing on either side of a membrane permeable to electrolytes but impermeable to other ionised constituents of the cell.

1. The formation of colloidal CaHPO4 by the interaction of CaCl2 and Na2HPO4 in the presence of neutral casemates has been demonstrated.

2. The colloidal CaHPO4 is shown to be non-diffusible across a membrane of cellophane.

3. A theory is outlined which will account for the secretion of the high concentrations of calcium and phosphorus in milk from the low concentrations of these elements in the blood.