212 HANDBOOK OF PHYSIOLOGY. 



of churning. (6) Butter-milk, or the fluid obtained from cream after 

 butter has been formed; very rich therefore in nitrogen, (f) Whey, or 

 the fluid which remains after the precipitation of casein; it contains 

 sugar, salt, and a small quantity of albumen. 



TABLE OF COMPOSITION OF MILK, BUTTER-MILK, CKEAM, AND 

 CHEESE. (LETHEBY AND PA YEN.) 



Nitrogenous matters. Fats. Lactose. Salts. Water. 



Milk (Cow), . .4.1 3.9 5.2 - .8 86 



Butter-milk, . . 4.1 .7 6.4 .8 88 



Cream, . . .2.7 26.7 2.8 1.8 66 



Cheese. Skim, . 44.8 6.3 4.9 44 



" Cheddar, . 28.4 31.1 4.5 36 



Non-nitrogenous 

 matter and loss. 



" Neufchatel (fresh), 8. 40.71 36.58 .51 36.58 



III. Eggs. The yelk and albumen of eggs are in the same relation 

 as food for the ernbryoes of oviparous animals that milk is to the young 

 of mammalia, and afford another example of the natural admixture of 

 the various alimentary principles. 



TABLE OF THE PERCENTAGE COMPOSITION OF FOWLS' EGGS. 



Nitrogenous substances. Fats. Salts. Water. 

 White, . . . . 20.4 1.6 78 



Yelk, ... 16. 30.7 1.3 52 



IV. Leguminous fruits are used by vegetarians, as the chief source 

 of the nitrogen of the food. Those chiefly used are peas, beans, lentils, 

 etc., they contain a nitrogenous substance called legumin, allied to albu- 

 men. They contain about 25.30 per cent of this nitrogenous body, and 

 twice as much nitrogen as wheat. 



B. Foods containing carbohydrate bodies chiefly. 



I. Bread, made from the ground grain obtained from various so- 

 called cereals, viz., wheat, rye, maize, barley, rice, oats, etc., is the 

 direct form in which the carbohydrate is supplied in an ordinary diet. 

 Flour, however, besides the starch, contains gluten, a nitrogenous body, 

 and a small amount of fat. 



TABLE OF PERCENTAGE COMPOSITION OF BREAD AND FLOUR. 



Nitrogenous matters. Carbohydrates. Fats. Salts. Water. 

 Bread, . . 8.1 51. 1.6 2.3 37 



Flour, . . 10.8 70.85 2. 1.7 15 



Various articles of course besides bread are made from flour, e. g., 

 sago, macaroni, biscuits, etc. 



