464 APPENDIX. 



TABLE XII. 



RELATIVE PROPORTIONS OF THE SANGUIGENOUS TO THE RESPIRATORY CONSTI- 

 TUENTS IN DIFFERENT KINDS OF FOOD. 



Starch is the principal constituent of respiratory food in the sub- 

 stances mentioned in the table. When sugar and fat take its place, the 

 fact is separately indicated, while their equivalent in starch is given 

 in the principal column for convenience of comparison. The above 

 table is taken from Liebig's Letters on Chemistry. 



TABLE XIIL 



PER CENT BY MEASURE OF ALCOHOL IN SPIRITOUS LIQUORS AT 62 F. 



