THE FOOD AS A SOURCE OF ENERGY. 311 
Carbon in Form of Hydrocarbons. 
Pestod,| added, 
eriod. ed, With 
Grms. B nom, Baral Addition of Differences, 
Grms.’ PIE Grms. 
Kihn: 
6 5. cae 8 Kener areaaieaaes 3 680 186.4 205.7 +19.3 
HE DNs Guns eee t 4 1360 186.4 207.6 +21.2 
anne |\ Gecureee tre eer 3 680 187.7 187.6 — 0.1 
ae, ©: ee eee 2a 1000 * 148.7 162.9 +14.2 
SE DONG ai ts aie ans 2b 1000 * 148.7 157.4 + 8.7 
Average 171.6 184.2 +12.6 
Kellner 
Ox Be viweivsiws oe 1 1700 208.9 211.0 + 2.1 
ae ieee eee 3 1700 208.9 200.9 — 8.0 
Ce hes un dndenia eas 3 1700 183.0 167.1 —15.9 
8 Disenesdaa aan 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 III, Period 3 
“cc III, 6c 
“ IV, iz 
oc B 6c 
? 
“cc B oe 
? 
(z3 Cc “ 3 
fo EE ER reg a 
“ D (73 
? 
Average 
Se ee ee ee ee 
5.08 
(z9 iz4 
“ “ 
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. 
Digitized by Microsoft® 
