A HARD-WORKING DIET. 27 
differences which are important. Viewed, however, 
simply as sources of C, H and N, they are nearly 
of equal value. Three for comparison may suf- 
fice— 
E H O N 
Albumen 533 (ae 153 
Fibrine of muscle 54 a e. 16 
Gaccnpet As HOt te lok 
These are given in parts per hundred, omitting very 
small fractions. 
In this and the next table the amount of oxygen is 
purposely left out, as the object here is to fix atten- 
tion on the amounts of C, H and N. It is, however, 
about 22 per cent. in the nitrogen compounds, 50 in 
starch and sugar, and 11 in the fats. 
As fair types of CARBON COMPOUNDS (which have Carbon 
compounds, 
no N) there may be quoted to be compared with 
the nitrogenous compounds— 
G H O N 
@Oilsiand' Kats... . 76 12 g none. 
Starches«; . . 44 6 %. none. 
Sugar . . 40to42 63 > none. 
Starch is one of those words about which perhaps 
there is need for a “ mutual understanding.” It is 
not used by the chemist exactly in the household or 
laundry sense, as the “starches” used as food in this 
country are in wheat, rice, potato, corn flour, sago, 
arrowroot, &c. 
The range of sugars here given includes cane- 
sugar, beet-sugar, grape-sugar, &c. 
Looking at the above tables it will be seen that 
oils and fats contain the largest percentage of carbon. 
As illustrating how the practical experience of many 
