whe) STORRS AGRICULTURAL EXPERIMENT STATION. 
table and kitchen wastes, and their composition, are given in the 
last line of the table. Exactly what is included in these wastes 
is explained in the foot note on page 97 of the Report of this 
Station for 1891.* | 
The last table in each dietary gives the nutrients and poten- 
tial energy in food purchased, in table and kitchen wastes, and 
in the portion actually eaten. The estimates of animal and 
vegetable nutrients in the waste are computed as below described. 
In estimating the fuel values of the nutritive ingredients the pro- 
tein and carbohydrates are assumed to contain 4.1 and the fats 
9.3 calories of potential energy per gram.t 
It was not practicable in the collection of the wastes to dis- 
tinguish between that which came from animal and that from 
vegetable food. It is, however, possible to estimate with more 
or less accuracy how much of the nutritive materials came from 
the animal and how much from the vegetable foods. As there 
were practically no carbohydrates in any of the animal foods 
except milk and cheese, and but little in these, we ‘shall not 
greatly err in assuming that all the waste carbohydrates came 
from the vegetable foods. It will also be fairly accurate to 
assume that there are the same proportions of protein, fat and 
carbohydrates in the vegetable waste as in the whole vegetable 
food purchased. In other words, the amount of vegetable protein 
and vegetable fat in the waste will bear nearly the same ratio to the, 
total amount of vegetable protein and fat in the food purchased 
that the carbohydrates of the waste does to the total carbohy- 
drates of the vegetable food. ‘Taking the percentages of the 
weights of the carbohydrates in the total waste as the measure of 
the protein and fats in the vegetable wastes, the actual weights of 
protein and fat in the latter are readily calculated. Subtracting 
these weights of vegetable protein and fat from the total weight of 
these ingredients in the waste, the remainders give the amounts 
of animal protein and fats in the whole waste. 
Table 66 summarizes the results of the twenty-one dietary 
studies which have been made by the Station. 

* The words refuse and waste are used somewhat indiscriminately. In general, refuse in 
animal food represents inedible material, although bone, tendon, etc., which are classed as 
refuse, may be utilized for soup. The refuse of vegetable foods, such as parings, seeds, etc., 
represent not only inedible material, but also more or less of edible material. The waste 
includes the edible portion of the food, as pieces of meat, bread, etc., which might be saved, 
but is actually thrown away with the refuse. 
+ Report of this Station, 1890, p. 174. 


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