x CONTENTS 



CHAPTER IV 



PACE 



Metabolism . . . . . . • 5 1 



i. Fasting metabolism . . . . .51 



2. Insufficient feeding . . . . .55 



3. Abundant food supply — formation of fat and flesh . 58 



a. The effect of protein . . . -59 



b. The effect of non-protein nitrogenous substances 65 



c. The effect of nitrogen-free nutrients . . 69 



d. The action of nitrogen-free nutrients upon the 



protein and fat metabolism . . . 7 1 



e. Formation of body fat from food fat . . 74 



/. Formation of body fat from carbohydrates . 77 



g. The utilisation of complete foods . . .82 



h. The effect of mineral substances . . -93 



i. The effect of water . .. . -99 



CHAPTER V 



The Utilisation of Food and Energy in Muscular 

 Work — Laws of Production of Energy . .104 



1. The sources of muscular energy . . .104 



a. Protein as a source of muscular energy . .104 



b. The nitrogen-free nutrients (fats and carbo- 



hydrates) as a source of muscular energy . 106 



c. Storage of protein in consequence of muscular 



work ...... 108 



2. The relation between metabolism and muscular work .109 



PART II 



THE FEEDING - STUFFS — THEIR PROPERTIES, 

 CONSERVATION, PREPARATION, AND APPLIC- 

 ABILITY 113 



CHAPTER I 



The Nutrient Contents, Palatableness, and Dur- 

 ability of the Feeding-Stuffs . . . 115 



