ANIMAL CHEMISTBY. 405 



Rice. Potato. Plantain. 



Gluten 7^ 8 5| 



Starch,etc 92^ _92 94| 



100 100 100~ 



The percentage is reckoned here upon the dry food, that 

 is, the substance freed from the water which is naturally 

 in it. The albuminous material in cabbage is much great- 

 er than in these articles, being from 30 to 35 per cent., and 

 in cauliflower it is still greater. In the onion it is from 

 25 to 30 per cent. In tea-leaves it is 25 per cent., so that 

 if they were eaten they would prove good building-food. 

 Figs as imported, that is, partially dried, are thus com- 

 pared with wheat bread : 



Figs. Wheat bread. 



Waters 21 48 



Gluten 6 5| 



Starch, sugar, etc 73 46J 



100 100. 



Figs, therefore, have less water than the bread, a little 

 more gluten, and 27 per cent, more of starch and sugar. 

 There is a larger proportion of gluten in the covering or 

 husk of the wheat than in the grain itself, and therefore 

 the separation of the bran from the flour by bolting im- 

 pairs the nutritive power of the bread, that is, so far as 

 the building of structure is concerned. 



574. Is the Division of Food into Two Kinds Correct? 



The classification of food given in 565, which is that of Liebig, though 

 generally received, is considered by some as without foundation. One of 

 the chief objections to it is that the large proportion of heat-food which is 

 used in warm climates in the form of starch, in such articles as rice and 

 the plantain, is in opposition to it. But the objector forgets that man is 

 always throwing off heat freely into the air even in hot climates ; for when 

 in such climates the atmosphere is at a higher degree of temperature than 

 36.6 C., the animal heat passes off in the abundant perspiration, both sen- 

 sible and insensible. If it were not for this, disastrous consequences would 

 result from exposure to excessive heat, either in a hot climate or in the 



