ON THE EQUIVALENCY OF STARCH AND SUGAR IN FOOD. 423 
about twice that amount of starchy, saccharine and proteine matter will 
directly contribute to the formation of the fifteen parts of the mixed nitro¬ 
genous and fatty substance of the increase; it being the two former, namely 
the Starch and the Sugar, which chiefly minister to the fatty increase. 
The detailed arrangement of the experiment was as follow*:—Twelve 
pigs, carefully chosen for general uniformity as to weight and description, 
were allotted to four peus, three in each, in such manner, that, as far as possible, 
each animal should have its counterpart as to character in each of the other 
pens; and so also, that the total weight should be nearly the same in each 
pen. These objects were well attained in the allotments to pens 1, 2 and 3, 
results of which were to be more closely compared; but in pen 4, the 
animals were somewhat larger in frame and of u more growing character, 
ibc following were the weight* of tile animals in each pen when thus allotted 
and put up for the experiment:— 
Table I.—Weights of the Pigs when put up for experiment (lbs.). 
Pig, No. 
Pen 1. 
Pen 2. 
Pen 3. 
Pen 4. 
1 
95 
94 
98 
89 
2 
79 
80 
77 
87 
3 
72 
73 
74 
86 
Total . 
246 
247 
249 
262 
allotment as above, each lot was led lor a ween on iw expci*- 
j?nn a ‘. *°°d before commencing the exact experiment, in order to accustom 
•e ammals to their new foods and new situation. 
ie foods employed were :— 
MitummT as a ^ 0l ^ ID 8 a somewhat concentrated supply of nitrogenous con- 
an,f r!?r~ as chai 'acteristically supplying, besides some nitrogenous starchy 
O fo. a considerable proportion of woody fibre, which, m the case 
a Um >nant feeding animals , seems so essential to give bulk to the food. 
A,rr c ? arse brown Penang sugar. 
In 16 P otato ' sta rch " of'the market. , . 
of the fn TT* Table (H.) is given a summary of the results ol analysis 
well t .^ ere having been always two determinations or more agreeing 
011 together m each case.. * 
De «criptio n of 
food. 
meal 
| St *rch." 
Dry matter. 
Ash. 
Nitrogen. 
Inclusive 
In dry 
In fresh 
In dry 
of ash. 
of ash. 
substance- 
substance. 
substance. 
substance. 
87-32 
8304 
4-280 
4-901 
4-201 
4-811 
84-12 
78-35 
5-768 
6-856 
2-301 
2-737 
93 60 
92-79 
0-808 
0-862 
0193 
80-43 
80-03 
0-396 
0-492 
0-167 
O-208 
** P r oteiu Cpn nior e than 1 per cent, of nitrogenous proximate, u recx 
March,” an .i ■ l )0un d. The Starch, as has been said, was that sold as P° a " 
** tlle sugar ? f*° contain very nearly the same amount of n,tr0 £, 
’ ut au ® in its case to the nitrogenous cell-membrane, n 
