
ANALYSES OF FOODS, FEEDING STUFFS, ETC. 197 














TABLE 47. 
Composition of water-free substance of food materials analyzed 
| I896-97. 
S r ws 
> ae = a o8 a CFs 
- Foop MatTsRIALs, 3 ay ce < gAC 
aa a O ® mes 
| Per Ct. | Per Ct.| Per Ct. | Per Ct.| Cal 
2782 | Beef, fried, - f So) Siew 8071S VIR AT ee ee Odes Od 
Beau beef, Iried,  - - - Sap O0) 2058 77) 5.28 | 6.095 
27059) Beef, fried; - - - - |76,88| 20.17; — 3,83: b.6.065 
2520 | Beef, fried, - - - - | 69.33 | 26.26 —— 5.50 | 6.239 
2821 | Beef, fried, - = - SHO FOO 17 250 — 4. 20 ie 5.093 
e725) beef; dried, - : 2 65261.) 19365.) > — 19.07%) 5. O90 
| moos peel, dried; - 4 - adit70 £63". 8206 h | ——-) 20h 00m LOT® 
: 2788 | Ham, deviled, = has yl 2862 1-03.78 | — C267 17535 
2781 | Eggs, boiled, - - - - |49.58/43.05| — 3.69 | 6.980 
2790 | Eggs, boiled, - - - eo 52730 142724) 3.66 | 7.205 
2798 | Eggs, boiled, - 3 - - | 48.77 | 42.55 | —_ 5, Sele Fe OOS 
2818 | Eggs, boiled, - - - - |48.24|)42.30) — 3.95 | 6.999 
2819 | Eggs, boiled, - - - Tee) 40507504 Sra ee 356.171.0856 
B7ose) butter, - = - - - I. EF 90.07 1” = 2.76-| 8.760 
@793|. Butter, - - - - - 1.09} 96.27; — 2.04" 827g 5 
iaeeeoot | Butter, - 2 - é - Pe Soe OS al i ee 3.51 | 8.790 
: 2827 | Butter, - : = - 1s | 94.68 — 3.61 | 8.644 
2784 | Milk, = - - = - | 24,66 | 36.62| 33.42 | 5.30 | 6.055 
2799 | Milk, - - - - = 1'20°.37 | 360.66 38.29 1°4.68 7), 6.350 
2800 | Milk, - - - - es 29% 03.1, 37..071 20. 005) O02 10 Sara 
2826 | Milk, E - £ 2 =) 22.95:134.16%) 38.69 1.4.20") 6018 
2803 | Bread, white, - : - STB 78 2,90 ,\ 80), F201) 2220 8a 526 
@oe2 | bread, rye, - - - OE ey 2) .50| 81.49 | 2.78 | 4.315 
2804 | Bread, rye, - - : Parla, 5 ult iy OO iO Le OG ui wa), AO wim wey eG 
Zei4 | bread, rye,  .- - - Se OPIS299 be 20574 8096: [2s OSAN arses 
@c15,) Bread, rye, — - - - SNA ES LOO ee aia OL 4 Ora ae 7A lea OO) 
2786 | Sugar, - - = s z — | — |100.00 — 3.963 
2780 | Beans, baked, - 3 - 3 25.20 | 1.88 | 66.04 | 6.88 | 4.300 
2791 | Beans, baked, - - - - |25.09| 1.35 | 67.06 | 6.50 | 4.280 
2797 | Beans, baked, - - : cx th 2T 34). 3,281) .08,0201) ON78 tea, aon 
2822 | Apples, - - - - - LS5 3a S4 0254 Fe 41 Od aia Ol Le 
2823 | Apples, - - - - - 1.49) 3.43| 93.03 | 2.05 | 4.038 
2779 | Pears, canned, - - - T4371 4403,02. 905" la 2aas 005 
2792 | Pears, canned, - - = P8015 375 | OO. 18s P24 tA Oer 




Description of samples.—The laboratory numbers of food 
materials given in the preceding tables are those used in the 
description of the digestion experiments, pp. 159-167: 
Beef, fried.—This was round steak freed from all visible fat and passed 
through one of the ordinary forms of meat cutters. It was then fried, any fat 
that tried out during the cooking being discarded. 
Beef, dried.—Ordinary smoked dried beef as found in the market. 
Deviled Ham.—Underwood & Underwood’s, packed in (-pound cans, 

