128 THE CHEMISTRY OF THE FARM 



storing up of albuminoids thus occasions a much greater 

 increase in live weight than the storing up of fat, 

 although the heat value of the two products may possibly 

 be the same. It must not be forgotten that carbo- 

 hydrates and fat when added to a meagre diet, not too 

 poor in albuminoids, occasion a vigorous storing up of 

 albuminoids as well as a production of fat. In ten 

 experiments made by Kellner, in which a considerable 

 amount of a pure carbohydrate was added to a meagre 

 diet supplied to oxen slowly gaining in weight, the 

 carbohydrate produced an average increase of 1 part 

 of dry lean flesh and 4'6 parts of fat. This subject 

 will be treated in more detail further on, p. 190. The 

 calorific values given in the preceding table represent 

 the whole product, lean and fat, obtained by the use 

 of the respective foods. 



