FAT DERIVED FROM CARBOHYDRATES 247 



versy. It was clear that the fat supplied in the food was in 

 many cases, especially with herbivora, insufficient to supply all 

 the fat produced by the animal, and though Liebig on general 

 grounds argued that the starch, sugar, and other carbohydrates 

 of the food could be elaborated into fat, for some time the view 

 was held that the extra fat could only come from the trans- 

 formation of albuminoids. This view was strongly opposed by 

 Lawes and Gilbert, whose experiments upon the fattening of 

 pigs showed that the animals put on far more fat than could be 

 made up from the whole of the fat and albuminoids in the foods. 

 To take one example, pigs were fed upon maize meal or barley 

 meal ad lib., with the following results : 



TABLE LXXXVIIL 



Thus, after crediting the fat put on by the animal during the 

 experiment with the whole of the fat in the food, and with the 

 maximum that could by any possibility be generated out of the 

 albuminoids in the food, there still remains about 40 per cent. 



