14 



Messrs. Ellis and Gardner. Origin and [Sept. 3, 



diets selected were chosen so that each yielded 110 grm. protein, 240 grm. 

 carbohydrate, and 100 grm. fat per diem. The carbohydrate and fat 

 constituents consisted of potato and butter, and the protein constituents of 

 (1) beefsteak, (2) egg-white, or (3) herring-roe. 



The experiment was commenced with an ordinary mixed diet for one week. 

 After this the beefsteak diet was administered, and this was followed by the 

 egg-white. After one week the subject unfortunately suffered from an 

 attack of influenza, so that the experiment had to be discontinued for about 

 10 days, though analysis of urine was continued except for a period of four 

 days. The egg-white diet was then taken for a period of 35 days. The 

 herring-roe diet concluded the experiment, but this diet was taken only for 

 three days owing to its bad effect on the patient. The faeces in this last 

 period were not kept separate, but included with those obtained during the 

 35 days of egg-white diet. For further details as to the experiment the 

 reader is referred to the original paper. 



Cholesterol Contents of Various Diets. 



The cholesterol content of the constituents of the various diets was 

 determined by the digitonin method in the usual manner. 

 Diet I. — Total per diem : — 



Beefsteak 500 grm. 



Potato 800 „ 



Butter 100 „ 



Sugar 80 „ 



Meat, according to our own observations and those of others, may be taken 

 as containing not less than 0-0685 per cent, of cholesterol — free and 

 combined. 



Butter, according to Magnus-Levy, contains - 19 per cent. A sample of 

 " best dairy butter " obtained from Harrods' Stores was found, by the digitonin 

 method, to contain 0'1744 per cent, of cholesterol — free and combined. 



The total cholesterol ingested in Diet I would, therefore, be at loast 

 0-3425 + 01744 = 0-5169 grm. per diem. 

 Diet II. — Total per diem : — 



Egg-white 800 grm. 



Potato 800 „ 



Butter 130 „ 



Sugar 40 „ 



It was found that neither potato nor egg-white contains any trace of 

 cholesterol. The total cholesterol ingested was, therefore, 0'227 grm. per diem. 



