THE FOOD AS A SOURCE OF ENERGY. 295 
The results on starch, expressed in Calories per gram of organic 
matter, may be summarized as follows: 
Apparent 
Gross Metaboliz- | Per Cent. 
Energy, able Metaboliz- 
Cals. Energy, able. 
Cals. 
Kithn’s Experiments : 
Sample I, Ox TIT..................0.205. 4.249 3.029 71.21 
A EE ERS AD Ms les he ateter vac So eal ae 4.249 2.705 63.71 
AVOTA CC ie2 of fing tin agrees es AST 4.249 2.867 67.46 
Sample II, Ox V, Period 2a.............. 4.236 3.347 78.95 
“ BOS, ns BEE ODD rte fastens Unease 4.236 3.161 74.68 
ae SO ONAG 2b sect rae aa oe 4.236 3.018 71.26 
a Be EET A) GiB era aeenis oy Suet 4.236 2.964 69.98 
AVETAG Co aicty a sige Ses Sue anda sleareun ae aiken ds 4.236 3.123 73.72 
Average of Iand II.................. 4.243 2.995 70.59 
Kellner’s Experiments : 
Samples I and II Ox B................. 4.165 2.027 48 .62 
i BR Ee SEI AG oe Ma dt ed at 4.165 2.028 48.68 
Ms ieDlOUb arom ncneihiman se ea eense 4.165 | 2.028 | 48.65 
Sample TID, Ox D..... ccs. ce see e see eee 4.156 2.792 67.20 
Peet eure) HO, Gata 2 eau a Neate neta 4.156 2.969 71.44 
oe BE SS Gas santa cistiyie iat ae Suan ee 4.156 3.214 77.32 
ANETAQO ics oa anes data aues eer 4.151 2.992 71.99 
Sample IV, Ox H..................... 4.180 3.313 79.22 
3 fe MES Midi a cehataven heres Matsh cts os 4.180 3.017 72.16 
ANOVA GES oa sce cijuce dls siduds eavaire ya eascet teat dace 4.180 3.165 75.69 
Average of [II and IV............... 4.168 3.079 73.84 
Wuear Giuren.—Seven experiments upon commercial wheat 
gluten are reported. three by Kihn and four by Kellner. The 
chemical composition of the dry matter of the three samples of 
gluten employed is shown in the first table on the next page. 
In Kihn’s experiments the gluten caused a marked increase in 
the apparent digestibility of the basal ration, which by our method 
of computation augments the apparent metabolizable energy of 
the gluten, so that in one case it amounts to over 101 per cent. of 
the gross energy. The correction for organic matter is also rela- 
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