298 



FOOD AND DIGESTION 



mutton, whereas the latter is more digestible. The flesh of young animals, such 

 as lamb and veal, is less digestible and less nutritious. Pork contains a large 

 amount of fat and is, therefore, comparatively indigestible. 



PERCENTAGE COMPOSITION AND FUEL VALUE PER POUND OF SOME COMMON FOOD STUFFS. 

 (AT WATER AND BRYANT.) 



Meat contains: (i) Nitrogenous bodies; chiefly myosin, and one or more 

 globulins, serum albumin, gelatin (from the interstitial fibrous connective 

 tissue), elastin (from the elastic tissue), as well as hemoglobin. (2) Fats, 

 including lecithin and cholesterin. (3) Extractives, some of which are agreeable 

 to the palate, and others weakly stimulating. Besides, there are sarcolactic 

 and inositic acids, taurin, xanthin, and others. (4) Salts, chiefly of potassium, 

 calcium, and magnesium. (5) Water, the amount of which varies from 15 

 per cent in dried bacon to 39 in pork, 51 to 53 in fat beef and mutton, and 72 

 per cent in lean beef and mutton. (6) A certain amount of carbohydrate 

 material is found in the meat of some animals, in the form of inosite, dextrin, 

 grape sugar, and glycogen. 



TABLE OF PERCENTAGE COMPOSITION OF BEEF, MUTTON, PORK, AND VEAL. (LETHEBY.) 



Water. 



Bee] Lean 72 



" Fat 51 



Mutton Lean 72 



Fat 53 



Veal 63 



Pork Fat 39 



Proteid. Fats. Salts. 



14.8 

 18.3 

 12.4 



16-5 

 9.8 



3-6 

 29.8 



4-9 

 3i-i 

 iS-8 

 48.9 



5- 1 



4-4 

 4-8 



3-5 

 4-7 

 2-3 



