17 
Table 3. — Composition of food materials in metabolism experiments Xos. 11, 13, 14, 21, 
23, 24, 25, 26, 28, 29, 31, 32, and 34. 
Lab- 
ora- 
tory 
No. 
Food materials 
? x P er " \itro- 
To m ^ 
Car- 
bon. 
2851 
2962 
2967 
3022 
3027 
3165 
3176 
3186 
3205 
2853 
2956 
2970 
3021 
3029 
3166 
3177 
3187 
3206 
2855 
2972 
3031 
3169 
3179 
3024 
3189 
3191 
3200 
3202 
2959 
2842 
2960 
2S40 
3004 
3168 
3193 
2963 
2968 
3032 
3164 
3192 
3204 
24S1 
3167 
3181 
3207 
2961 
2969 
Beef, cooked . . 
do 
do 
do 
....do 
....do 
do 
....do 
....do 
Butter 
do 
do 
do 
....do 
....do 
....do , 
....do 
....do 
Milk, skimmed 
....do 
do 
do 
do 
Milk, whole... 
....do 
....do 
....do 
....do 
Milk. 
whole and 
skimmed, mixed ... 
Maize breakfast food. 
do 
Wheat breakfast food . 
Cereal, parched 
...l.do 
do 
Bread 
do 
do 
do 
do 
do 
do 
do 
Ginger snaps 
do 
do 
do 
Cookies 
Ginger snaps 
Sugar 
11 
13 
14 
21 
23. 24 
25 
26,28 
29,31 
32. 34 
11 
13 
14 
21 
23, 24 
25 
26,28 
29,31 
32,34 
11 
14 
23, 24 
25 
26, 28 
21 
29 
31 
32 
34 
13 
11 
13,14 
11 
21-24 
25-28 
29-34 
11 
13 
14,21 
23, 24 
25 
26, 28 
29, 31 
32.34 
11 
25 
26-31 
32.31 
13 
14 
(») 
Per ct. 
4.40 
4.00 
4.44 
4.46 
5.59 
5.36 
5.41 
5. 72 
5.13 
.15 
.19 
.19 
.21 
.17 
.25 
.26 
.20 
.20 
.52 
.61 
.58 
.68 
.67 
.51 
.66 
.65 
.66 
.58 
1.8S 
1.78 
1.75 
1.82 
1.87 
1.92 
L42 
1.38 
1.27 
1.27 
1.46 
1.42 
1.50 
1.38 
.92 
1.03 
1.00 
.88 
.86 
1.04 
Per et. 
17. 21 
14. 36 
17. 75 
16.57 
23. 57 
19. 62 
19.55 
20. 89 
18.55 
64. 76 
63.56 
62. 55 
66.23 
69.16 
63.37 
65.02 
65. 11 
65. 58 
4.01 
4.35 
4.11 
4.76 
4.63 
7.03 
8.20 
8.25 
7.95 
8.20 
6.93 
44.39 
44.81 
41.20 
41.39 
42.20 
42. 72 
26. 07 
29. 49 
27. 33 
28.05 
28.04 
27. 76 
29.14 
42. 73 
44.15 
44. 32 
43.87 
44. 65 
43.86 
42. 10 
dro- 
gen. 
Per ct. 
2.44 
2.07 
2.64 
2.54 
3.37 
2.76 
2.70 
2.99 
2.66 
10.09 
10.09 
10. 20 
10.55 
10.52 
10.01 
10.02 
10.44 
10.37 
. 57 
.61 
.59 
.67 
.63 
.94 
1.26 
1.26 
1.19 
1.21 
Water. 
Pcrct. 
66.4 
70.7 
66.0 
66.7 
56.6 
62.8 
62.5 
60.3 
64.5 
12.4 
10.1 
10.6 
8.7 
9.5 
8.8 
9.9 
9.2 
8.4 
90.8 
90.2 
90.7 
89.4 
90.0 
86. 6 
84.5 
84.5 
85. 4 
85.2 
1.04 86. 
6.42 
6.03 
6.17 
5.94 
6.30 
3. 82 
4.33 
4.11 
3.98 
4.03 
3.99 
4.30 
4.30 
6. 45 
6.41 
6.61 
7.20 
6.68 
6. 7:; 
6.48 
4.9 
5. 7 
7.2 
6.1 
5.6 
4.1 
12. 7 
37.2 
41.7 
40.4 
38.6 
39.3 
36.5 
37.8 
4.3 
4.9 
4.1 
3.7 
5.2 
4.6 
Pro- 
tein 
(NX 
6.25) 
11.8 
11.1 
10.9 
11.4 
11.7 
12.0 
8.9 
8.6 
7.9 
7.9 
9.1 
9. 4 
- 
5.8 
6.4 
6.2 
5. 5 
5. 1 
6.5 
3.2 
8.2 
8.3 
1.5 
.6 
1.7 
1.4 
1.5 
5.1 
2.8 
3.4 
2.1 
1.6 
2.0 
6.2 
8.6 
8.3 
7.2 
10.8 
8.3 
D. < 
73.4 
72. 9 
78. 3 
80.4 
79. 1 
hi. 5 
45.7 
47.9 
46.3 
47.0 
48.9 
48. 9 
50.8 
49.8 
79.8 
81.6 
.8 
1.7 
2.0 
2.1 
1.5 
1.9 
2. 
1.2 
1.2 
1.3 
1.3 
1.3 
1.3 
1.3 
1.3 
2.9 
1.7 
1.6 
2.0 
1.9 
2.9 
.753 
4.437 
4.467 
4.052 
4. ('56 
4. 136 
4.202 
2. 575 
2. 966 
2.710 
2.803 
2. 930 
2.869 
4.247 
4. 432 
4.434 
4.434 
4.460 
4. 407 
3. 960 
13007— No. 100- 
• Used in all the experiments. 
02 2 
