no 



Scientific Proceedings (112). 



of carbohydrate being reduced in proportion to the fat until ketone 

 bodies show a definite increase in the urine. 



The following table shows the percentage relationship of fat 

 and carbohydrate and total available carbohydrate in the diet of 

 the patients at the point in the experiment where the ketone body 

 excretion shows a marked increase. 



Case No. 



Per Ce 

 Fat. 



nt. of Total C 

 Yielded by 



CH. 



'alories 

 Avail. CH. 



Gms. Avail 

 CH. 



Gms. Fat. 



Ratio. 



IOI 



79 



4 



14 



60 



150.6 



1 : 2.5 



102 



87 



4 



9 



25.I 



III.O 



I : 4.4 



103 



78 



II 



17 



40.9 



80.4 



I : 1.9 





87 



3 



9 



31-4 



140. 1 



1 : 4-5 



105 



84 



5 



12 



25-4 



80.5 



1 : 3-2 



106 



83 



5 



12 



25.6 



80.1 



1 : 32 



107 non diabetic. . 



89 



4 



8 



Si6 



235-3 



1 : 4.6 





87 



3 



8 



28 



I29.9 



1 : 4.0 



no 



78.1 



5-5 



IS 



36.6 



84.I 



1 : 2.3* 



3 Total available carbohydrate calculated by taking 58 per cent. gms. protein 

 and adding to grams carbohydrate. 



4 Case No. 103 re-admitted seven months later. 



The results suggest that the ratio of carbohydrate to fat neces- 

 sary for complete oxidation of the fat may be about the same as 

 Zeller obtained in normals. 



52 (1634) 



The nutritive value of extra-yeast bread. 



By PHILIP B. HAWK, CLARENCE A. SMITH, and OLAF BERGEIM. 



[From the Laboratory of Physiological Chemistry of Jefferson 

 Medical College, Philadelphia.] 



Eleven albino rats were placed upon a diet containing besides 

 inorganic salts and butter fat in adequate amounts, a bread made 

 from white flour in the ordinary manner containing the usual 

 amount of yeast, the liquid used in preparing the dough being half 

 milk and half water. 



Another group of eleven rats of the same average weights were 

 placed upon a diet similar to the preceding, except that 5 per cent, 

 of dried yeast was added to the flour and some extra fresh yeast 

 added to raise the dough. 



