182 Journal of the MiTcaiELL Society [Feh'ruary 



cific, but are to a degree. Only recently experimental animals 

 liave been nourished into the second and third generation upon a 

 rounded diet containing a single protein. But, that protein had 

 to be relatively complete in its chemical make-up. In the present 

 state of our knowledge in regard to the protein portion of the 

 diet, it is well to select a variety so that we may be reasonably 

 sure to include all the chemical groups or "Bausteine," Avhich 

 must be present in the nitrogenous part of the food. 



Eegarding the specificity of the carbo-hydrates, they are of a 

 much simpler composition, are only one substance and may be 

 looked upon chiefly as a carbonaceous fuel for the great metabo- 

 lic furnace. In a normal individual the carbo-hydrate portion of 

 the ration is soon converted into the dextrose or circulating sugar 

 which is readily oxidized to carbon dioxide and water. It matters 

 not whether that carbo-hydrate is a soluble starch or a soluble 

 sugar, the processes of a normal digestion can handle it. Of 

 course, we are assuming that the carbo-hydrate in question is a 

 common food starch or sugar and not a complicated cellulose of 

 indigestible structure and composition, such as the algse, wheat 

 straw or hay. Bear in mind, at this point, we are only bring- 

 ing out the point of specificity of the various elements of the 

 diet, and the carbo-hydrates are not such. The whole carbo- 

 hydrate, from a pure dietary standpoint, may be lactose or 

 cane sugar through the whole of a long life time with perfect 

 nutritive results. 



How about the fats ? Are they specific for specific 

 adipose tissue formation? ISTo, they are not. We are 

 quite positive about this matter recently. This may be modified 

 by abnormalities, but under the well and healthy conditions of 

 the oxidative, fermentative and absorbtive processes of the body, 

 any suitable fat may be fed, and may be fed continuously. 

 Why? What is the function of it? It is first, a great fuel 

 food of twice the calorific value of carbo-hydrate and twice that 

 of the protein. Then, it acts to spare the protein oxydation 

 and takes the place of the carbo-hydrate when it is not sufiicient 

 calorific amount. Possibly the hyrolytic products of fat di- 

 gestion, glycerine and the corresponding fatty acids, leads to a 



