THE RELATIONS OF METABOLISM TO FOOD-SUPPLY. 165 
Number ie Nikrcyen Total Carbon Gain or Loss of 
of 
a ——— ° 
Trials. 
ne Meat. Fat. Exereta. Excreta. 
Flesh. 
(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 I, 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: 
CPAber Food per Day. Gain or Loss of 
of 
Expert- Carbo- é 
Meat Fat. 8 
MONEE) Gros. | Grms. pa oes Pee : ae 
1 16.9 450 —45.0/+ 56.2 
Starch «cine. eases ee 1 1 21.2 597 —58.8/4+ 3.4 
3 .... | 20.2 700 —38.8)+106.4 
Proteids and dextrose ...... 3 500 | .... 200 — 8.1/4 15.0 
( 1 400 5.6 400 — 3.1,+109.9 
| 8 500 5.3 200 —11.3/+ 19.5 
Proteids and starch ...... 1 800 | 13.7 | 450 +40.6/+ 71.5 
2 1500 4.5 200 + 6.3)4+ 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. 
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