216 



HAND-BOOK OF PHYSIOLOGY. 



batter has been formed; very rich therefore in nitrogen, (f) Wliey, or 

 the fluid which remains after the precipitation of casein; this contains 

 sugar, salt, and a small quantity of albumen. 



Table of Composition of Milk, Buttermilk, Cream, and Cheese. (Lethe- 



by and Pay en.) 



Fats ' Lactose ' Salts ' Water ' 



Milk (Cow) 

 Buttermilk 

 Cream 



Cheese. Skim . 

 Cheddar 



4-1 

 4-1 



2-7 

 44-8 

 28-4 



26-7 



5.2 

 6-4 



2-8 



-8 86 



-8 88 



1-8 66 



4-9 44 



4.5 36 

 Non-nitrogenous 

 matter and loss. 



6-3 

 31-1 



" Neufchatel (fresh) 8- 40-71 36'58 -51 36.58 



III. Eggs. The yelk and albumen of eggs are in the same relation as 

 food for the embryoes of oviparous animals that milk is to the young of 

 mammalia, and afford another example of the natural admixture of the 

 various alimentary principles. 



Table of the Per-centage Composition of Fozvls' Eggs. 



White 

 Yelk 



Nitrogenous 

 substances. 



. 20-4 

 16 



Fats. 



30-7 



Salts. Water. 



1-6 

 1-3 



78 

 52 



IV. Leguminous fruits are used by vegetarians, as the chief source of 

 the nitrogen of the food. Those chiefly used are peas, beans, lentils, etc., 

 they contain a nitrogenous substance called legumin, allied to albumen. 

 They contain about 25 '30 per cent, of this nitrogenous body, and twice as 

 much nitrogen as wheat. 



B. SUBSTANCES SUPPLYING PRINCIPALLY CARBOHYDRATE BODIES. 



a. Bread, made from the ground grain obtained from various so-called 

 cereals, viz., wheat, rye, maize, barley, rice, oats, etc., is the direct form 

 in which the carbohydrate is supplied in an ordinary diet. Flour, how- 

 ever, besides the starch, contains gluten, a nitrogenous body, and a small 

 amount of fat. 



Table of Per-centage Composition of Bread and Flour. 



Bread 

 Flour 



Nitrogenous Carbo- 

 matters. hydrates. 



. 8-1 51- 



10.8 70-85 



Fats. Salts. Water. 



2.3 



1.7 



37 

 15 



