168 PRINCIPLES OF ANIMAL NUTRITION. 
bearing on the origin of the fat. Nos. 2 to 5 were selections from 
the first two series of the experiments of 1850 (designated as I and 
II in the table below) and Nos. 6 to 9 were experiments upon the 
equivalency of starch and sugar in food reported in 1854 * (desig- 
nated below by 8). The following table shows the original numbers 
of the several experiments and the character of the food consumed: 
Original Designation. 
poke Food. 
Series. | Number. 
Bean meal, lentil meal, bran, and barley meal ad lib. 
Bean meal, lentil meal, bran, and corn meal ad lib. 
Bean meal and lentil meal ad lib. 
Corn meal ad lib. 
Barley meal ad lib. 
Lentil meal and bran, with sugar ad lib. 
Lentil meal and bran, with starch ad lib. 
Lentil meal and bran, with sugar and starch. 
Lentil meal, bran, sugar, and starch ad lib. 
OWONOORWHe 
KM ; 
RARDRRHHHH: 
ae 
RWHe ooh: 
From the results of the first experiment, the amount of fat con- 
tained in the observed increase in live weight in each case was com- 
puted, the animals being assumed to have had at the beginning of 
the fattening the composition of the lean pig analyzed and at its 
close that of the fat pig. These amounts were then compared with 
the amounts which could have been produced from the fat and pro- 
teids of the food. In order to make the case as unfavorable as 
possible for the carbohydrates the authors assumed: 
First, that all the fat of the food was digested and laid up in the 
body. 
Second, that all the nitrogenous matter of the food was digested, 
and that it all consisted of true proteids. 
Third, that, after deducting the amount of proteids gained by 
the body, the total carbon of the remainder, minus that required to 
form urea, was available for fat formation. 
The results of the comparison were as follows, calculated per 
100 pounds gain in live weight. 
*Rep. Brit. Asso. Adv. Sci., 1854. 
Digitized by Microsoft® 
