NINTH ANNUAL MEETING. 47 
In Animal Body.—ALBUMEN ; e. g., in blood serum and white 
of eggs. | 
Frerin ; e. g., in muscle (lean meat). 
In Milk.—ALBuUMEN ; CASEIN (curd). 
CARBOELY DRATES. 
NON-NITROGENOUS. 
Consist of Carbon, Oxygen, and Hydrogen. 
In Plants.—SuGar ; STARCH ; CELLULOSE (in woody fiber). 
In Animal Body.—InosiTE (sugar). 
In Milk.—MrILk SueGar. 
KATS. 
NON-NITROGENOUS, 
Consist of Carbon, Oxygen, and Hydrogen. 
In Plants.—VEGETABLE Fats and OILs; e. g., linseed oil, 
olive oil. 
In Animal Body.—F ats; e. g., fat meat, tallow, lard, etc. 
In Milk.—F art (butter). 
FUNCTIONS OF FOOD INGREDIENTS IN NUTRITION. 
NUTRIENTS OF FOODS. OFFICES IN BODY. 
( ( ALBUMINOIDS, e. g., in muscle, gris- 
. | are | tle, and-casein of milk. 
_ ALpuminorps. ¢ transformed{ Farts, e. g., fat meat and fat (but- 
: | into eter) “ot; mille: 
| CARBOHYDRATES, e.g., milk sugar. ‘ 
| Serve for FuEL. 
CARBOHYDRATES. Serve chiefly for FuEL. 
( are (Fats; e. g., for meat and butter. 
Pe Fats. { transformed ; 
| into CARBOHYDRATES, €. g., milk, sugar. 
| Serve for FuEL. 
ALL contribute to the production of MuscuLar Force (?). 
This schedule seems somewhat complicated at first sight, as 
_ well it may when we consider the amount of painstaking and 
‘A costly scientific investigation, some of whose main results it 
_ attempts to summarize. | 
If the time and place permitted I should be glad to tell you 
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