170 



AGRIOULTtJllE. 



COMPOSITION OF FOOD MATERIALS. 



Nutritive ingredients, refuse, and fuel value. 



Nutrients. 



Non-nutrients. 

 Water. Refuse. 



Fuel value. 



Protein Fats. Carbo- Mineral Water. Refuse. Calories, 



hydrates, matters 



Protein compounds, e. g., lean of meat, white of egg, casein (cui'cU of milk, and 

 gluten of wheat, make muscle, blood, bone, etc. 

 Fats, e. g., fat of meat, butter, and oil, ) serve as fuel to yield heat 

 Carbohydrates, e.g., starch and sugar, f and muscular power. 



Nutrients, etc.. 'p. ct. IQ gQ 30 



40 



50 60 



8 90 1^ 



Fuel value of lib. 400 800 1200 1600 2000 2-tOO 2800 3200 3600 4000 



* yVithout bone. 



