The chemical composition of American food materials / By W.O. Atwater and A.P. Bryant.

Atwater, W. O. (Wilbur Olin), 1844-1907.

Date:: 1899

Catalogue details

Licence: Public Domain Mark

Credit: The chemical composition of American food materials / By W.O. Atwater and A.P. Bryant. Source: Wellcome Collection.

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Chemical composition of American food materials—Continued. Food materials. Animal Food—Continued. pokk, fresh—continued. Loin, tenderloin, as purchased: a ~ Minimum. Maximum. Average. Middle cuts: Edible portion— Minimum. Maximum. Average.- As purchased— Minimum. Maximum. Average. Shoulder: Edible portion— b Minimum. Maximum.. Average.-. As purchased— Minimum. Maximum. Average. Side, lard and other fat included: Edible portion— Minimum. Maximum.-. Average. As purchased— Minimum. Maximum. Average.. - - .. Side, not including lard and kidney: Edible portion— c Minimum.. Maximum... Average. As purchased— Minimum. Maximum... Average.. Clear hacks: Edible portion — d Minimum.. Maximum. Average.L.. As purchased— Minimum. Maximum. Average.. Clear bellies: Edible portion— e Minimum.. Maximum. Average.. As purchased— • Minimum. Maximum. Average. Back fat, as purchased: Minimum. Maximum. Average. Belly fat, as purchased: Minimum. Maximum. Average.. il—1 o Refuse. <£> oS £ Protein. N u m her analyses in CO X 6 By differ¬ ence. P. ct. P. ct. P. ct. P. ct. 11 62.4 15.8 16.6 11 72.8 20.5 21.4 11 66.5 18.9 19.5 3 46.0 15.7 14.5 3 49.4 15.7 15.2 3 48.2 15.7 14.8 3 12.7 35.5 12.1 11.3 3 23.5 42.8 13.7 13.2 3 19.7 38.6 12.7 12.1 19 44.0 9.4 10.4 19 63.6 17.4 17.0 lit . 51.2 13.3 13.8 19 3.9 36.1 8.3 9.5 19 21.1 56.0 16.3 16.1 19 12.4 44.9 12.0 12.2 3 26.2 8.4 7.8 3 o <D O O. . . 31.8 9.9 8.9 3 29.4 9.4 8.5 3 7.9 24.1 7.8 7.2 3 13.5 27.5 8. 5 7.8 3 11.2 26.1 8.3 7.5 11 29.4 7.1 8. 1 11 43.1 11.0 12.2 11 34.4 9.1 9.8 11 8.2 26.6 6.4 7.3 11 14.2 38.0 9.0 10.8 11 11.5 30.4 8.0 8.6 8 20.2 4.9 5.6 8 32.3 8.4 9.4 8 25.1 6.4 6.9 8 4.2 19.3 4.7 4.8 8 7. 1 30.6 8.0 8.9 8 5.7 23.7 6.0 6.4 8 21. 5 3.5 4.3 8 37. 3 8. 8 10. 0 8 31.4 6.9 7.8 8 4.9 20.3 3.3 4.0 8 8.6 35.2 8.3 9.4 8 6.2 29.5 6.5 7.3 3 5. 5 3.2 2.0 3 10.5 4.1 2.7 3 7.7 3.6 2.3 3 11.0 3.9 3.2 3 16. 7 6.1 4.6 3 . 1. 13.8 5.2 4.1 c3 Eh Total carbo¬ hydrates. Ash. j * Fuel value per pound. P. ct. P. ct. P. ct. Cals. 9.3 0.9 770 17.1 1.2 1,100 13.0 1.0 ! 900 34.9 ...... 1-r . 7 1,760 38.8 .8 1, 925 36.3 . i 1,825 26.5 .6 1, 345 30.5 .8 1,510 28.9 .7 1,455 18.5 .6 1,105 49.3 .9 2, 260 34.2 .8 1,690 14.6 .5 870 45.1 .9 2, 065 29.8 .7 1,480 59.1 .4 2,675 65.6 .5 2, 925 61.7 .4 2,780 51.1 .4 2,315 60.4 .4 2, 695 54.8 .4 2,465 44.0 .4 2, 060 64.4 .7 2, 880 56.3 .5 2,505 38.8 ,4 1,815 59.1 .6 2,645 49.0 .5 2,215 57.8 .3 2, 595 74. 4 .5 3, 235 6.76 .4 2,970 54.8 .3 2, 460 70.9 .5 3,080 63.8 .4 2,805 52.1 .2 2,360 74.0 .6 3, 590 60.4 .4 2,675 49.1 .2 2, 225 69.8 .6 3, 005 56.6 .4 2,510 86.7 . 1 3, 730 92.4 2 3, 955 89.9 .1 3,860 78. 6 .2 3,430 85.6 .2 3,685 81.9 .2 3,555 a Eight samples contained an average of lecithin 0.51, gelatinoids 0.6, and “ flesh bases 0.9 pei cent. b Eight samples contained an average of lecithin 0.25,, gelatinoids 0.8, and “ flesh bases 1.1 per cent, c Eight samples contained an average of lecithin 0.35, gelatinoids 1, and “ flesh bases ” 1.5 per cent. d Eight samples contained an average of lecithin 0.21, gelatinoids 0.6, and ‘‘ flesh bases 0.8 per cent. e Eight samples contained an average of lecithin 0.18, gelatinoids 0.6, and “flesh bases’’ 0.9 per cent.