THE ALBUMINOID EATIO. 



Ill 



RELATION OF NITROGENOUS TO NON-NITEOGENOUS CON- 

 STITUENTS IN THE DIGESTIBLE PART OF FOOD. 



In the first column the whole of the nitrogen in the 

 food is reckoned as existing as albuminoids ; this suppo- 

 sition, though erroneous, is the one most usually made in 

 calculating the albuminoid ratio. In the second column 

 the true albuminoids only are taken account of ; we shall 

 employ these latter ratios in the present work. In this 

 column the amides have been reckoned among the non- 

 albuminous constituents. 



* The whole of the root is here assumed to be digestible, 

 f The quantity of digestible constituents is taken from thei experi- 

 ments with pigs. 



