DISCUSSION. 141 



fat than the corresponding articles as generally met with in Europe. 

 If, then, we are to derive an)- information from the composition of the 

 diets in respect to proteins, fats, carbohydrates and salts, actual analyses 

 of the foodstuffs as issued must be made. 



In bur work at Durien Tipus we analyzed all the foodstuffs issued, 

 and on comparing the diet issued to the party on parboiled rice with 

 that issued to the 1 party on white rice, no really important differences 

 were observed, and both diets, Considered in this way, should have 

 sufficed for the physiological requirements of the individual. 



We believe in our work at Durien Tipus that we excluded the opera- 

 tion of every other factor save rice in the production of beriberi. 



Comparison of the composition of parboiled and white rices showed 

 differences in respect to fat and ash, but the difference in amount of 

 fats could not account for the results if we consider these bodies merely 

 as the esters of fatty acids. The difference in amount of ash we have 

 shown to depend mainly on the phosphorus compounds. Further in- 

 vestigation is necessary to explain the significance of this. 



I believe that the method of estimating diets from the amount of 

 proteins, fats, carbohydrates and ash contained in them will require 

 reconsideration and in all probability readjustment. 



In the light of recent research this method has shown itself to be 

 crude and incapable of showing differences which may be of vital impor- 

 tance, to the physiological requirements of the individual. Doctor Aron's 

 researches are of the greatest importance and shed a large amount of 

 light on this difficult problem, but I doubt if the difference in respect of 

 phytin will explain the results. 



In the case of the parboiled and white rices used by us and both derived 

 from the same kind of paddy, we have estimated the phosphorus pen- 

 toxide in the washed and dried rices, because the rices are washed pre- 

 vious to cooking. 



Xow if we consider all the phosphorus estimated in this way to be 

 combined as phytin and that a man receives one and a third pounds 

 of rice daily, we find that the men on white rice would receive about 

 1.5 grams of phytin daily and those on parboiled rice about 3 grams of 

 this substance. 



The matter is, however, one of scientific interest and at present of no 

 practical importance to those engaged in the prevention of beriberi. 



Our researches have conclusively shown that beriberi can be prevented 

 by the use of unpolished rice and as surely produced by the use of 

 highly polished rice. 



We have furnished you with three methods by which it is possible to 

 determine the liability or otherwise of a given rice to produce beriberi. 



1. Chemical. 



2. Histological. 



