COMPOSITION OF THE FRUITS, NUTS, AND OTHER MATERIALS. 
Samples of fruits and nuts and of some cereal preparations were 
analyzed in connection with the dietary studies and digestion experi- 
ments. The methods were those adopted by the Association of Offi- 
cial Agricultural Chemists/' In addition to the usual analyses, the 
crude liber was determined in all samples examined as being of special 
interest in a fruitarian diet. The results obtained for this constituent, 
however, are not fully satisfactory, since the determinations of liber 
in the fresh sample of fruit and in the same sample dried in the usual 
manner gave disagreeing results. The study of so-called crude fiber 
in fruits deserves to receive further attention. The heat of combus- 
tion of the feces and of many of the foods was determined at Wesle} 7 an 
University, Middletown, Conn. The analytical results obtained in the 
present inquiry are summarized in Table 1. 
Detailed descriptions of the different samples of fruits and nuts 
analyzed are hardty necessaiy. The only fruit which requires special 
mention is No. 201, scarlet haw, a small red fruit, from the tree of 
same name {Crataegus coccinea), which is about the size of a cherry 
and has a comparatively large seed. It is not commonly used as food. 
Nos. 243 and 244, "Granose" and "Optasite," are wheat prepara- 
tions. No. 246, "Gono," is a combination of cereals, roasted until 
quite brown, and then finely ground. It is eaten dry or moistened 
with water, milk, hone3 T , or fruit juice. This food product is largely 
used by the inhabitants of the Canary Islands. Nos. 247, "Fruit 
Nuts," 248, "Fruit Nuts Malted," and 249, "Malt Nuts," are also 
cereal preparations, and apparently the grain used has been malted 
during the process of manufacture. 
Table 1. 
■Composition of food materials used in dietary studies and digestion 
experiments — composition determined. 
6 
% 
o 
a 
£ 
6 
£ -J 
Sx 
^5. 
Carbohy- 
drates. 
< 
as, 
o ^ 
Food materials. 
rr-i *H 
Is 
FRESH FRUITS. 
Apples: 
Bellflower, edible portion 
Bellflower, as purchased 
Newtown Pippin, edible por- 
tion 
209 
209a 
242 
242a 
227 
227a 
229 
229a 
230 
230a 
232 
232a 
Per ct. 
"i6.3"* 
'vi.2," 
"i5."i" 
"ifj.T" 
14.5 
"ii.'o" 
PercL 
87.54 
73.28 
82.68 
72.51 
88.04 
74.74 
88.50 
73.99 
86.74 
74.16 
83.75 
72.03 
Per ct. 
0.64 
.53 
.63 
.55 
.38 
.32 
.36 
.30 
.48 
.41 
.51 
.44 
Per ct. 
0.65 
.54 
.15 
.13 
.42 
.36 
.14 
.12 
.16 
.14 
.10 
.08 
Per ct. 
9.77 
8.18 
15.15 
13. 29 
10.02 
8.51 
10.14 
8.47 
11.55 
9.87 
14.59 
12.54 
Per ct. 
1.11 
.93 
1.21 
1.06 
.87 
.74 
.61 
.51 
.77 
.66 
.73 
.63 
Per ct. 
0.29 
.24 
.18 
.16 
.27 
.23 
.25 
.21 
.30 
.26 
.32 
.28 
Calories. 
0.249 
.208 
.320 
Newtown Pippin, as purchased 
Winesap, edible portion 
Winesap, as purchased 
Pearmain, edible portion 
Pearmain, as purchased 
Rhode Island Greening, edible 
portion 
.281 
.228 
.194 
.210 
.176 
.237 
Rhode Island Greening, as 
.203 
Spitzenburg, edible portion 
Spitzenburg, as purchased 
,301 
.259 
Average, edible portion 
86.21 
73. 45 
.50 
.43 
.27 
.23 
11.87 
10.14 
.88 
.75 
.27 
.23 
.257 
Average, as purchased 
14.8 
.220 
aU. S. Dept. Agr., Division of Chemistry Bui. 46, revised. 
