178 COMPOSITION OF FOOD TIME OF DIGESTION. 



are distinguished from those called non-nitrogenized. The last depend for 

 their value on the amount of carbon they contain, as shown under Car- 

 Son and Fats or Oils, which contain most of it. It will be seen under 

 Proteine, also, that its alimentary principles, fibrine, albumen, caseine, 

 being the same in composition as the flesh and blood, afford the great- 

 est amount of nutriment. 



The following table shows the dements, the amount of solid matter 

 and of water, of some of the principal vegetable substances. We give 

 the average estimates and avoid fractions. 



Kinds of Food. Solid Matter. Water. Carbon. Nitrogen. 

 Sugar, 36 to 42 



Starch, 81 to 85 14 to 18 36 



Wheat, 85 14 39 1.966 



Rye, 83 16 38 1.417 



Oats, 79 20 40 1.742 



Peas, 84 16 36 3.838 



Beans, 85 14 38 



Lentils, 84 15 37 



Potatoes, 24 75 10 



Cabbage, 7 92 3 



Carrots, 12 87 



J. Artichoke, 20 79 9 



Turnips, 7 92 3 



Milk, ' 12 91 



The time for digesting some vegetables, is Beans 3 h. 30 m. 

 (pod), potatoes 3 h. 30 m., carrots 3 h. 15 m., turnips 3 h. 30 m., 

 beets 3 h. 45 m., milk 2 h. 15 m., do. boiled 2 h., beans and corn 

 3 h. 45 m., parsnips 2 h. 30 m., cabbage with vinegar 2 h., do. head 

 2 h. 30 m. do. boiled 4 h. 30 m. 



The conclusions of Magendie in relation to some alimentary princi- 

 ples are that extracts from bones cannot be made a substitute for 

 meat that gelatine, albumen and fibrine, taken separately, nourish 

 only for a limited period, are incomplete, and excite an unconquerable 

 disgust ; and that, though united or rendered more agreeable by season- 

 ing, &c., animals eating these exclusively, ultimately die with inani- 

 tion that muscular flesh, in which these are united according to the 

 laws of nature, and when in connection with fats, oils, &c., are suffi- 

 cient, even in small quantities, for continuous and complete nutrition 

 1 "that the preparation of bones, or transformation into gelatine, dimin- 

 ishes their nutritive qualities that gluten from wheat or Indian corn 

 alone affords complete nutrition that fat alone will support life for 

 some time, but that nutrition is disordered and imperfect. 



The digestion, or assimilation of food, is the process of converting 



