86 



PUBLIC HEALTH CHEMISTRY 



Most of these substitutes are deficient in fat, some are 

 deficient in proteid, and many of them contain unaltered 

 starch. They may be divided into three groups : 



1. Cow's milk desiccated, with additions or alterations. 

 These only require the addition of water. Includes Allen- 

 bury (Nos. i and 2), Horlick's malted milk, Carnrick's 

 soluble food, Milo food, Manhu infant food, and Maltico. 

 They are all deficient in fat and too rich in carbohydrate. 

 The first three and the last contain no unaltered starch. 



2. Cereals, usually wheat, of which the starch has been 

 partly or wholly transformed into dextrins or malt sugar. 

 In Mellin's food, Cheltine maltose food, and Hovis babies' 

 food (No. i), all the carbohydrate is in a soluble form in the 

 powder, and there is no starch present. In Savory & 

 Moore's food and Allenburys' malted food, the powder con- 

 sists of wheat flour mixed with malt. When prepared 

 according to the directions, most but not all of the starch 

 is converted into soluble forms. Benger's food is a mixture 

 of wheat flour and pancreatic extract, and in it, too, most 

 but not all of the starch is converted into soluble forms. 

 The proteid is also partially digested. These are all made 

 with milk, or milk and water. 



3. Cereals, wheat flour, oats, and barley, with the starch 

 unaltered. To some, sugar has been added. Made with 

 milk, or milk and water. Such are Ridge's food, Neave's 

 food, Frame food, Scott's oat flour, Robinson's patent 

 barley and groats, etc. 



ANALYSIS. Examine for starch (microscope). Total 

 nitrogen, by Kjeldahl X 5-7 = proteid. Phosphates, sugar, 

 starch, dextrin, and cold water extract : see under CEREALS 

 and WHEAT FLOUR. Fat, estimate by Soxhlet, or with 

 petroleum ether (see under COFFEE). 



