200 PHYSIOLOGICAL CHEMISTRY. 



FOOD AND AMOUNT, GRAMS. FECES, GRAMS. 



Fresh. Dry. Fresh. Dry. 



Roast beef 884 366.8 65.3 17.7 



Eggs, boiled 948.1 247.4 42.7 13.0 



Milk ; 2438.0 315.0 96.3 24.8 



Milk 4100.1 529.7 174.0 50.0 



Milk 2291.0 296.0 ) 



Cheese 200.0 123.8 f 



Milk 2209 285.4 ) 



Cheese 517 320.0} <** 



Meat 614 135.9-) 



Bread 450 303-3 [ 299.1 46-5 



Bacon 95.6 ) 



Cornmeal (mush) . 750 641.4 198.0 49.3 



Potatoes 3077.6 819.3 635-0 93.8 



Rice 638.0 551.9 194.6 27.2 



Flour (as bread) . . 500 438.8 95.2 23.5 



Carrots 2566 351.6 1092.6 85.1 



Peas 959.8 835.6 927.1 124.0 



It will be noticed here that the highest weight of feces cor- 

 responds to the high weights of certain vegetable foods which 

 are rich in cellulose. Meat and milk in proper amount yield 

 feces which are not excessive, but with milk and cheese in 

 excessive amounts the weight of feces becomes large. 



In what may be called normal feces certain relations exist 

 between the nitrogen, the fat and the ash, if we understand 

 by the term " normal feces " a product containing no excess 

 of unabsorbed food, as just explained. Such feces contain as 

 nitrogen compounds only those substances that are left over 

 from the digestive secretions or bacterial ferments, or are pro- 

 duced from the intestines themselves, while the " fats " are 

 ether-soluble products of similar origin rather than the orig- 

 inal complex glycerides. In some cases recently reported the 

 following figures were obtained which will serve as illustra- 

 tions. Three dogs of similar character were fed on a meat 

 diet through a number of days, two receiving just enough to 

 keep them in nitrogen equilibrium, while the third received an 

 excess of meat. The results of analyses of the feces were, 

 from the dried substance, in per cent amounts as follows : 



