EXTRACTS FROM FOREIGN JOURNALS. 
247 
EXTRACTS FROM FOREIGN JOURNALS, 
DEVELOPMENT OF FAT IN THE ANIMAL BODY. 
By G. S. Agersborg, D.V.S. 
It is now no longer doubted that the fat, so recognized, which 
is present in the food of animals, is carried, perhaps after emul¬ 
sion with the weak alkaline juices in the small intestines, through 
the chyle ducts directly into the circulation. Even when the 
fatty acids of hog’s lard are found in the lymphatics of the ani¬ 
mal examined, a great quantity of fat, with only very small por¬ 
tions of fatty acids and soap are discovered. We may, therefore, 
presume that the fatty acids in the organism combine with gly¬ 
cerine (originated from some other food) to form the fat. As a 
rule, the food does not contain as much fat as would be sufficient 
to explain the mass of that substance in the animal body. Years 
ago it was the supposition that the new formation of fat in the 
animal body was produced by different aliments. It was almost 
universally admitted that the carbonhydrates in the food fur¬ 
nished the material for the formation of fat, until Yoit, by his 
decisive experiments, demonstrated that the albuminous material, 
after being decomposed into nitrogenous and non-nitrogenous 
matters formed, in the latter class of substances, a rich material 
for its formation. But as this formation is found in large 
amounts in the herbivora feeding mostly on carbonhydrates, than 
in the carnivora, subsisting more on albumens and fats, could not 
the influence of the carbonhydrates in the forming of the fat be 
denied ? Experiments with Tnilking animals, in which the fat in 
the milk was judged by that formed in the body, have conclu¬ 
sively proved that in most cases the quantity of fat contained in 
the food, in addition to that produced by the decomposition of 
albuminous matter into non-nitrogenous substances, was sufficient 
to produce the quantity of fat found in the milk, and that, there¬ 
fore, the theory of the transformation of carbonhydrates into fat 
in the animal body was erroneous. 
But to account for the perceptible influence of the carbonhy¬ 
drates in the formation of fat, the following explanation has 
