30 ON THE PLACE OF FISH IN 
are the proportions of C and N on which it is found 
the work is done, and to ascertain the proportions in 
which they are met with in certain sources of food. 
Differencesin As a slight illustration of the great variation there 
the amounts . . : : 
ofCandN is in these proportions, the following figures are 
arouses in arranged for ready comparison. The object of giving ~ 
the table is to fix attention on the relative propor- 
tions of nitrogenous and carbon compounds, there- 
fore the proportions of water and of small amounts 
of mineral matter are not given. The figures are taken 
from the labels of the Food Collection at Bethnal 
Green Museum, and those who wish for complete 
details can find them there. 
i Carbon compounds. 
One hundred parts of Nitrogen ) 
compounds. Starch. Sugar. Fat. 
Parts. Parts. Parts. Parts. 
Wheat contains. . . 11 69 #0 1 
Fine flour a eins 10 74 Pr 1 
Oatmeal ml ‘aL: 16 63 i 10 
Pearl barley _,, as 6 76 a 1 
Rice a odie? a 76 ef 4 
Indian corn ,, Sseiek 9 64 5 
Peas contam . . 22 51 2 
Haricot beans ,, 3, ees 32 2 
Lentils - eee: 49 2 
Potatoes ‘ 2 17 
Skim milk contains . . 4 5 be 
Milk 0 1 6 2 
Cream ‘5 er 6 ha 2 36 
Butter Ms ane 1 ed ee 87 
Cheese . “4 ee eo oe 2 29 
Eggs, white _,, sit tae Me a 1 uf 
ere Volk.) 3, te 15 $4 e 30 
Streaky bacon ,, a 8 a ¥. 65 
