FAT DERIVED rivM).M ( ' A IM'.i )| I VI )|:aTK 



-'»: 



versy. It was dear that tlic tat »iii.j.li.'.l in tlir CmmI wa> in 

 many cases, especially with herhivora. insiillicient to supjily all 

 the fat produced by the animal, and thouL^h Lichi^ on <4('ncral 

 grounds argued that the starch, sni^^ar, and other carhohydnites 

 of the food could be ela])orated into fat, for some time the view 

 Avas held that the extra fat could only come from tlie trans- 

 formation of albuminoids. This view was strongly opposed bv 

 Lawes and Gilbert, whose experiments upon tlie fattenim; of 

 pigs showed that the animals put on far more fat tlian conld be 

 made up from the whole of the fat and albuminoids in the foods. 

 To take one example, pigs were fed upon maize meal or b.irlrv 

 meal ad Jih., with the following results : — 



Table LXXXVIII. 



Iteriay 

 Meftl. 



Number of Animals 

 Duration of Experiment 

 Original Live Weight per head 

 ' Increase in Live Weight 



Weeks 



Lb. 



Lb. 



144 

 73 



149 

 97 



Per 100 increase in Live Weight. 



(1) Albuminoids in Food 



(2) Albuminoids in increased Live Weight . 



(3) Leaving Albuminoids available for Fat Formation 



(4) Fat in increased Live Weight 

 5) Fat in Food ... 



51-7 



79-0 

 2«-S 



(6) Fat formed during the Experimnit 



Relation of last item to the Carbon of Fat forim-d during tl>e KxiK-riiii.iit 



64 

 6-5 



57-5 



71-2 

 12-4 



Carbon in Fat formed (ti) ; • ■**^'*' i '*^** 



Carbon in Food Albuminoids (3), less Carbon excreted in Una . 24*7 27'4 



Carbon in Fat formed during Experiment, not derivable from Fat or 



Albuminoid •I.''.'.' 17"9 



5% 



Thus, after crediting the fat put on by the animal .hiring the 

 experiment with the whole of the fat in the food, and with the 

 maximum that could by any po.ssibility be generated out of the 

 albuminoids in the food, there still remains abont 40 j)er cent. 



