per cent. 



APPENDIX^ 



I. The Composition of Various Foods : Digestive 

 Coefficients of Foods. 



The composition of various foods, as judged by their 

 analyses, is usually given in the following terms : 



Moisture 



Fat 



Nitrogenous substances 



Carbohydrates (soluble) 



Fibre 



Ash 



A brief description of the above may be of some use : 



Moisture refers, of course, to the water which may 

 be volatilized at a temperature of ioo° C. (212° F.). 



Fat includes the solid and liquid glycerides of fatty 

 acids, composed of carbon, hydrogen, and a little oxygen. 

 Fats are soluble in ether. 



Nitrogenous Substances is a broad term, used to 

 indicate (usually) all the compounds of a food which 

 contain nitrogen. Under this heading are included the 

 albuminoids or proteids which have a high feeding value, 

 and also frequently the amides, which have only slight 

 nutritive properties. They are composed of carbon, 

 hydrogen, oxygen, nitrogen, and sulphur, and contain 

 about 6'25 per cent, of nitrogen. 



Carbohydrates (Soluble). — Under this heading all 



' For Part I. of this appendix I am indebted to my friend Mr. 

 E. Wightman Bell, F.C.S., District Agricultural Analyst for the 

 Holland Division of Lincolnshire. — H. C. R. 



