I per cent. 



APPENDIX^ 



I. The Composition of Various Foods : Digestive 

 Coefficients of Foods 



The composition of various foods, as judged by their 

 analyses, is usually given in the following terms: 



Moisture 



Fat - - - 



Nitrogenous substances 



Carbohydrates (soluble) 



Fibre .... 



Ash - - 



A brief description of the above may be of some use : 



Moisture refers, of course, to the water which may 

 be volatilized at a temperature of ioo° C. (212° F.). 



Fat includes the solid and liquid glycerides of fatty 

 acids, composed of carbon, hydrogen, and a little oxygen. 

 Fats are soluble in ether. 



Nitrogenous Substances is a broad term, used to 

 indicate (usually) all the compounds of a food which 

 contain nitrogen. Under this heading are included the 

 albuminoids or proteids which have a high feeding value, 

 and also frequently the amides, which have only slight 

 nutritiv8 properties. They are composed of carbon, 

 hydrogen, oxygen, nitrogen, and sulphur, and contain 

 about 6-25 per cent, of nitrogen. 



Carbohydrates (Soluble). — Under this heading all 



' For Part I. of this appendix I am indebted to my friend Mr. 

 E. Wightman Bell, F.C.S., District Agricultural Analyst for the 

 Holland Division of Lincolnshire. — H. C. R. 



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