22 



NEW HAMPSHIRE EXPERIMENT STATION [Bull. 261 



Table 4. — Comparison of, anaJyseis of duplicate samples 

 of lunch and dinner at Sorority House S-1 



values were larger for the first than for the second sample. On Januarj* 

 22 the reverse is true, the protein and the energy values being lower 

 for the first than for the second sample. However, although on these 

 two dates the duplicate samples varied as much as 15 per cent in their 

 protein and energy content, in general the energy and the protein values 

 agree satisfactorily. The average energy values are 1190 and 1210 cal- 

 ories and the average protein values 46.0 and 46.2 grams for the first 

 and the second samples, respectively, indicating that the sampling was 

 remarkably uniform. 



STUDY OF MIXED MEALS AND OF EDIBLE 

 WASTE IN SORORITY HOUSE S-2 



In the second sorority house, 8-2, the experimental procedure was 

 altered somewhat so that the food value of each meal, lunch and dinner, 

 could be obtained separately. Duplicate samples of the lunches and 

 dinners served at this sorority house were collected every day for nearly 

 a month. One lunch and one dinner each day were dried separately. 

 Second samples of lunch and dinner were combined and analyzed to- 

 gether. In a sense, therefore, the data secured on the combined samples 

 scr\e as a check on the analyses of the separate samples. In Table 5 

 are reported the results for the separate meals, the first sample on any 

 given day representing the lunch and the second the dinner. In Table 

 6 are given the data for the combined samples, and hence there is but 

 one sample number for each day. Butter and beverage were not in- 

 cludf-d in these meal samples. Record of the food consumption of four 

 individuals at this sorority house showed that they did not alwaj's eat 

 bread with these meals. Therefore, no bread was dried in the samples 

 cxce])t for the brown bread in the dinners on May 4, 11, and IS. But 

 before the samples were ground, a weighed amount of analyzed whole 

 wheat bread (the equivalent of one slice) was added to each sample ex- 

 cept those containing . brown bread. Because of this procedure the food 

 value of the meals with breadstuff has been determined, and the caloric 

 values of the air-diy material, as reported in Tables 5 and 6, may be 

 considered comparable to those of the meals from House S-1 (in which 



