916 



PROPORTIONS OF NITROGEN IN 



at temperatures from 212 to 230, according to 

 the experiments of Boussingault, recorded in 

 the Annaies de Chimie et de Physique, tome 

 Ixiii. To these I have added two other columns, 

 representing the quantities of vegetable aliment 

 required to afford as much nitrogen as 1 Ib. of lean 

 meat deprived of water ; and the proportions of 

 nitrogenized matter in 100 parts of vegetable food. 

 The third column was obtained by dividing the 

 quantity of nitrogen contained in the dry fibrin, 

 albumen, and caseine of the animal tissues, (esti- 

 mated by Liebig at 1 7 per cent.) by the numbers 

 in the second column. The fourth column was 

 then obtained by finding how often the numbers 

 in the third column go in 100 parts : 



Solid 

 matter. 



Wheat 95 



Oats ... 



Barley 



Maize 



Rice 



Rye 



Potatoes 27 



Peas 



Horse beans . 

 White haricots 



Lentils 91 



Carrots 12-4 



Turnips 



White cabbage 

 Ordinary hay . . 88'8 



Nitrogen. 

 6 



lib 



of animal matter 



7-40 



7-72 



8-42 



8-5 

 12-23 

 10 



9-44 



4-04 



3-09 



3-95 



3-86 



7-08 



7-72 



4-59 

 11-33 



Quantity of 

 dtrogenized matter. 



13-51* 

 13- 

 11-86 

 11-76 



8-17 

 10 



10-58 

 24-75 

 32 

 25 

 25 



14-12 

 13 

 22 



8.82 



* According to the experiments of Vauquelin, the proportion 

 of gluten in hard Odessa wheat is 14-55 per cent, and 10-20 per 



