166 STATE BOARD OF AGRICULTURE. 



On the above basis the foods in Table II were computed. To illustrate we will 

 compare No. 129 Pettijohn's Breakfast Food with No. 130 Quaker Rolled White 

 Oats. 



No. 129 — Pettijohn's Breakfast Food: 



Protein 12. Il%x59 equals 714.49 calories 



Fiber 2..30%x42 " 96.60 



Fat 2.50%x9.3 " 232.50 



Carbohydrates 71 .08%x42 " 2985.36 



Moisture 10 . 43%x0 



Ash 1.58%x0 



Total 100.00% " 4028.85 



u 



No. 130— Qaker Rolled White Oats: 



Protein 17 . 55%x59 equals 1035 .45 calories 



Fiber 2.40%x42 " 100.80 



Fat 7 . 20%x93 " 669 . 60 



Carbohydrates 61 . 66%x42 " 2585 . 52 



Moisture 9 . 40%x0 



Ash 1.89%x0 



Total 100.00% " 4391 .37 



The fuel value of Quaker Oats is 4391 .37 calories per gram 



" Pettijohn's food is 4028.85 



Balance in favor of Quaker Oats 362 . 52 



u 



The term calories as used above is simply a technical term used to designate' 

 a certain amount of heat. It is sometimes called a heat unit and really means 

 the amount of heat required to raise one gram (15.5 grains) of water through a 

 temperature of oue degree centigrade. (1 4-5° Fah.) 



Table III deals with that which is soluble and insoluble in water. Of course 

 the object of digestion is to convert the insoluble food into a soluble substance so it 

 may be dissolved by the blood. The column headed "protein" in this table, while 

 referriuf^ to the amount of nitrogen compound soluble in water, at the same time 

 does not indicate that these nitrogen compounds have been to any extent predi- 

 gested. In fact qualitative tests failed utterly to show peptone, the presence of 

 which would have been an indication of the partial digestion of the protein. 

 Where there has been any predigestive action it has been confined entirely to the 

 starch. The columns headed "sugars and dextrin" show to what extent this pre- 

 digestion has been carried on. The column headed "soluble starch" shows to what 

 extent cooking has rendered the starch soluble. It should be observed that, aside 

 from Avhat has been converted into sugar and dextrin very little is left as free 

 soluble starch. Further, a glance at the column headed "insoluble starch" will 

 show that in the majority of cases but little of the starch has been changed. The 

 exceptions clearly show in the table. The natural process that starch goes through 

 in the system, and the process some of these prepared foods have gone through, 

 is a malting process, by means of which, owing to the action of a peculiar fer- 

 ment,* the starch is converted into a malt-sugar (maltose). It should be noted, 

 in this respect, that malt-sugar and not grape-sugar is the end product of the 

 action of this ferment. Hence malt-sugar, not grape-sugar, is naturally present in 

 these malted foods. Grape-sugar is a term synonymous with glucose, and it is 

 safe to say, that if much grape-sugar is present, it is present as an added and not 

 as a natural product. Indeed, qualitative tests failed to show the presence in 

 appreciable amounts of grape-sugar or glucose. There are a few foods, which as 

 yet we have not had the opportunity of fully examining, that do contain consider- 

 able grape-sugar but, as said before, it has been added in the form of commercial 

 glucose. A claim therefore that grape-sugar is the sugar present, is based wholly 

 on a wrong interpretation of the malting process or else it is a confession of the 

 addition of commercial glucose to the product. 



As these products have been placed in competition with some of our staple 

 articles of food such as meats, wheat bread, etc.. Table IV and Table V are inserted 

 to compare some of them purely from the mechanical or fuel standpoint. 



♦Diastase Ferment. 



