196 Prof. Frankland on the Origin of Muscular Power. 



Table II. — Actual Energy developed by 1 gram of various 

 articles of Food when burnt in Oxygen. 



Name of food. 



Heat-units. 



Dry. 



Natural 

 condition 



Metrekilograms 

 of force. 



Dry. 



Natural 

 conditio!. 



Per cent, 

 of water. 



Cheese (Cheshire) 



Potatoes 



Apples 



Oatmeal 



Flour 



Pea-meal 



Ground rice 



Arrowroot 



Bread crumb 



Bread crust 



Beef (lean) 



Veal 



Ham (boiled) 



Mackerel 



Whiting 



White of egg 



Hard-boiled egg 



Yelk of egg , 



Isinglass 



Milk 



Carrots 



Cabbage 



Cocoa-nibs 



Beef fat 



Butter 



Cod-liver oil 



Lump sugar 



Commercial grape-sugar .... 

 Bass's ale (alcohol reckoned) 

 Guiness's stout „ 



6114 

 3752 

 3669 



3984 



mi 



4514 

 4343 

 6064 

 4520 

 4896 

 6321 

 6460 

 4520 

 5093 

 3767 

 3776 



9069 



3760 

 6401 



4647 

 1013 

 660 

 4004 

 3936 

 3936 

 3813 

 3912 

 2231 

 4159 

 1567 

 1314 

 1980 

 1789 

 904 

 671 

 2383 

 3423 



662 



527 



434 



6873 



7264 

 9107 

 3348 

 3277 

 775 

 1076 



2589 

 1589 

 1554 



1687 



2250 

 1912 

 1839 

 2568 

 1914 

 2074 

 2677 

 2737 

 1914 

 2157 

 1595 

 1599 



3841 



1599 



2688 



1969 



429 



280 



1696 



1669 



1667 



1615 



1657 



945 



1888 



664 



556 



839 



758 



383 



284 



1009 



1449 



280 



223 



184 



2911 



3077 

 3857 

 1418 

 1388 

 328 

 455 



240 

 730 



820 



440 



70-5 

 70-9 

 54-4 

 70-5 

 800 

 86-3 

 62-3 

 470 



87-0 

 86-0 

 88-5 



Table III. — Actual Energy developed by 1 gram of various 

 articles of Food when oxidized in the Body. 



Name of food. 



Metrekilograms of force. 



Dry. 



Natural 

 condition. 



Cheshire cheese 



2429 

 1563 

 1516 



1625 

 2047 



1816 



422 



273 



1665 



1627 



1598 



1591 



1657 



910 



604 



Potatoes 



Apples 



Oatmeal 



Flour 



Pea-meal 



Ground rice 



Arrowroot 



Bread crumb 



Lean of beef 





