THE FOOD AS A SOURCE OF ENERGY. 311 
Carbon in Form of Hydrocarbons, 
Petied| Added, 
eriod. led, With 
Grms. rg Basel Addition of Differences, 
Grms.’ oan Grms. 
Kihn: 
Ox: Tess pens cave 3 680 186.4 205.7 +19.3 
ASW ei. ie se hers 4 1360 186.4 207.6 +21.2 
ae & Career ere ee 3 680 187.7 187.6 - 0.1 
ee, 2, ae ee 2a 1000 * 148.7 162.9 +14.2 
OO OX ees wena aie's 2b 1000 * 148.7 157.4 + 8.7 
Average......... 171.6 184.2 +12.6 
Kellner 
OX: Brisa desrstooins 1 1700 208.9 211.0 + 2.1 
OB Gels tea wait 3 1700 208.9 200.9 — 8.0 
Class. eega tees 3 1700 183.0 167.1 —15.9 
BO DD is ei aeundaicnies 4. 1600 166.1 170.7 + 4.6 
Average......... ~ 191.7 187.4 — 4.3 
* Flesh-meal. 
computed in Table V of the Appendix, like the figures just given 
for the carbon of the methane, lead to the conclusion that the pro- 
tein of the food does not participate in the methane fermentation. 
Those figures were: 
Ox ITI, Period 3.................. 10.81 per an, 
TTD, 8 Alaa aisn dw arene 5.08 “ 
BODEN CES ave Saag area atte’ —1.26 “ “ 
“ B, Vana hea norde sane aie 0.08 “ “ 
“ B, $C (Baa atin saeueed —1.62 “ 
"G, Bue vaans ete aaes —-3.69 “ “ 
Ui ME) Ae eam Ga i) 
Average ..........-.0065 -.. —0.83 “ 
Kellner * reaches the same conclusion by comparing the ratio 
of the methane carbon to the amount of digested carbohydrates 
(nitrogen-free extract + crude fiber) in the several periods. The 
former amounted to the following per cent. of the latter in his 
experiments: 
* Loc. cit., 58, 420. 
