THE RELATIONS OF METABOLISM TO FOOD-SUPPLY. 165 
Sauber Food. Nitrogen Total laa Seite? Lee af 
o ————_ oO: oO! 
Trials. Excreta. Excreta. Flesh. 
Meat. Fat. (N 0. 034.) Fat. 
3 1500 0 51.0 184.5 0 + 4.3 
2 1500 30 49.6 180.6 +42.8 + 32.4 
1 1500 60 51.0 203.6 — 0.6 + 39.4 
2 1500 100 47.7 182.4 +97.8 + 91.1 
1 1500 100 49.3 174.4 +49.4 +109.5 
2 1500 150 49.5 193.1 +44.8 +135.7 
in the body which were considered in Chapter II, p. 30, also testify 
to the direct formation of body fat from food fat. 
CARBOHYDRATES.—Among the experiments of Pettenkofer & 
Voit which have been cited in the foregoing pages are several which 
show a production of fat upon a ration of lean meat with the addi- 
tion of starch or dextrose or of starch alone. A more complete 
summary of these experiments * is given below: 
Guin bee Food per Day. Gain or Loss of 
0 
Expeni- Carbo- : 
ments. | Gems. | Grima. [bydrates.| Eros! dns, 
1 16.9 | 450 —45.0)+ 56.2 
Starch:<.c0¢casaekwone Gee 1 21.2 | 597 —58.8)+ 3.4 
3 .... | 20.2 | 700 —38 .8/+106.4 
Proteids and dextrose ...... 3 4, 500].... 200 — 8.1/+ 15.0 
( 1 400 | 5.6] 400 — 3.1;/+109.9 
| 8 500 | 5.3] 200 —11.3/4+ 19.5 
Proteids and starch ...... 1 800 | 13.7 450 +40.6)+ 71.5 
: 2 1500 | 4.5 | 200 + 6.3)+ 18.1 
1 1800 | 10.1 | 450 +70.6,+126.5 
Pettenkofer & Voit’s Conclusions.—In discussing these results 
Pettenkofer & Voit assumed that, as computed by Henneberg,t 100 
grams of proteids can give rise to a maximum of 51.4 parts of 
fat. On this basis they found that, with two apparent exceptions, 
the fat of the food, together with that which could be derived from 
* Zeit. f. Biol., 9, 435. 
+ Landw. Vers. Stat., 10, 455, foot-note. 
