ON THE EQUIVALENCY OF STARCH AND SUGAR IN FOOD. 429 
Table VI—Showing the total amounts of fresh foods, and constituents con¬ 
sumed, and of increase obtained, during the total period of the experiment. 
[Quantities in lbs. and tenths.] 
s 
c 
Foods—how given. 
Gross or 
fresh 
food. 
Dry 
organic 
matter. 
Mineral 
matter. 
Nitrogen 
Increase. 
Lentil Meal. 
1. 
1 2. 
| Fixed quantity—each. 
672 
918 
558 
28-8 
28-2 
3. 
1 4l 
dd libitum . 
762 
39-3 
38-6 
Bran. 
1. 
2. 
| Fixed quantity—each. 
126 
99 
7-1 
2-9 
4. 
47 
37 
27 
11 
Sugar or Starch. 
1 . 
dd libitum, 
388} 
450} 
28GJ 
292.1 
360} 
3601 
265} 
234 
31 
0-7 
V 
1-8 
07 
‘Sugar ... 
2-3 
05 
ii 
Starch. , . 
1-2 
0-5 
.Total . 
578} 
499} 
3 a 
10 
4. 
410 
414 
36 
0-9 
» 
Starch. 
51 
41 
0-2 
0-1 
Total .. 
497 
455 
3-8 
H 
■— 
Summary. — 
Total Food or Increase. 
1 . 
! 2. 
t^utils, Bran and Sutrar .. 
1188.J 
1248.} 
1376} 
1462 
1017} 
1017} 
1156} 
1251 
390 
31-9 
247 
37-0 
319 
248 
n 
’* i. 
“ >. 
Sugar and Starch.. 
» If ... 
39-3 
45-8 
32-2 
406 
272 
312 
inv estLa t ^? c,ent, y remarkable fact, in relation to the main object of this 
food ill,, f 5 n *f | y ,,IC question of the equivalency of Starch and Sugar 
^ three piiM in each case, the exueriment extending over eu 
‘amount 
PUrno.* aT yielded by iL It thus appears, uia* whether for 
lrj ? to the r ° „“PP ortin S the functional actions of the body, or of minister- 
!V W iu l>oth o., IUtl0n of ^crease,—for, as will be seen, the rate of mcreas 
“fo'ost absohu?^—these two substances have, weight for weight, vn u 
lute| y identical. But this point will be better seen in the Tables 
