On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. being the substance of four Cantor lectures delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868 / by H. Letheby.

Date:
1870
Catalogue details

Licence: Public Domain Mark

Credit: On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. being the substance of four Cantor lectures delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868 / by H. Letheby. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    TABLES. PAGE. I. Proportions of Different Foods required to Yield 1220 Grains of Nitrogenous Matter 3 II. Nutritive Equivalents, calculated according to the Amounts of Nitrogen in the Dry Substances; Human Milk being 4 100 ^ III. Nutritive Values of Food . IV. in Relation to Cost 7 V. ' Percentage Amounts of Nitrogen and Mineral Matter in the Different Produdls of the Mill 12 VI. _ Proportions and Nutritive Value of Carcass and Offal 38 VII. Amounts of Digestive Fluids Secreted Daily, and the Pro- portions of their Chief Constituents . . • -49 VIII. Relative Digestibility of Animal Substances . . -60 IX. Vegetable Substances 62 X. Calorific and Motive Power of 10 Grains of some Foods in their Natural State 85 XI. Percentage Composition of the Mineral Matters of the Blood go XII. Thermotic Power and Mechanical Energy of Various Foods in their Natural Condition, when completely Burnt in Oxygen, and when Oxidised into Carbonic Acid, Water, and Urea, in the Animal Body 106 XIII. Aaual Daily Work in lbs. raised i foot high . . .108 XIV. Weight and Cost of various articles of Diet required to Raise a Man (140 lbs.) to the Height of 10,000 feet . 110