124 



FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



TABLE 50. Percentage composition of food materials used in experiments. 1 



J For composition of mixed diets used in the research see table 235, p. 310. 



2 At water and Bryant, U. S. Dept. Agr., Office Exp. Stas. Bull. 28, 1906. 



3 Average value excluding that for A. W. W., May 25, 1907. 4 Computed. 



'Average value; when available actual determinations substituted for average and fuel values recomputed. 



'Average of determinations for E. H. B., Apr. 8, 1907, and A. H. M., Apr. 29, 1907, with whom the actual 



determinations of protein were used and fuel values computed accordingly. For data regarding 



creatinine and creatine, see pp. 160 and 161. 

 'Average of determinations obtained in experiments other than those with E. H. B. and A. H. M. Actual 



determinations used when available and fuel values recomputed. 

 'Benedict, Carnegie Inst. Wash. Pub. No. 77, 1907, p. 203; in calculating protein from nitrogen the usual 



factor, 6.25, was used. 'Average value; determined values substituted when available. 



l Also used for Prof. C. Nov. 20 and Nov. 22, 1909, in experiments with sucrose. 

 "Average of determinations obtained for A. L. L. and A. H. M., with whom the actual determinations of 



protein and energy were used. 



"Average value, not including determinations used in first average for cream. 

 "Emery and Benedict, Am. Journ. Physiol., 1911, 28, p. 301. 

 14 Also 7.5 p. ct. citric acid. Atwater and Bryant, loc. cit. 

 15 Four analyses made elsewhere on samples of this product show on the average 39 p. ct. of maltose, 27 



p. ct. of dextrose and 34 p. ct. of water. 



"Assumed. "Determined on sample for A. W. W., Apr. 25, 1907. 



"Average of all values obtained for potato chips, excepting those included in first average; determined 



values substituted when available and fuel values recomputed. 



