Dietary studies at the University of Tennessee in 1895 / by Chas. E. Wait.

  • Wait, Charles E. (Charles Edmund), 1849-1923.
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: Dietary studies at the University of Tennessee in 1895 / by Chas. E. Wait. Source: Wellcome Collection.

    11/52 (page 9)
    to extract than that of most vegetable substances. In general, the greater the per¬ centage of fat in a substance the more difficult is the removal of the last traces. Dried flesh is frequently so hard that the fineness of the material to be extracted seems to be a very important matter. Ash.—Ash was determined by the method recommended by the Association of Official Agricultural Chemists. Fuel value—Potential energy.—The food materials were not burned in the calo¬ rimeter, but the fuel value of a pound of each of the foods as given in the tables was obtained by multiplying the number of hundredths of a pound of protein and of carbohydrates by 18.6 and the number of hundredths of a pound of fat by 42.2, and taking the sum of these three products as the number of calories of potential energy in the materials. DESCRIPTION OF SAMPLES. Beef.—All of the samples were from beef slaughtered in Knoxville for the local markets, and were from Tennessee-grown cattle. The cuts were made in accordance with the usage in this market. 2023. Pork chops.—From Tennessee-grown hogs, slaughtered in this market. 2104. Pork, salt sides.—Brought to this city from Cincinnati. Prob¬ ably slaughtered there. 2704. Chicken.—Without heart, liver, etc. Common fowl, average size and fatness. 3142. Canned salmon.—From Puget Sound. The can contents weighed 480 grams. 69. Butter.—Ordinary country butter, produced in this region. The sample analyzed was made up of portions from several different lots of butter. 3577. Cream cheese.—American factory cheese. 70, 47. Milk.—Furnished by the university farm. 5026. White corn meal.—From home-grown corn ground at mills in this city. 5027. Cracked corn (grits).—Brought to this market in bulk. 5234. Bread flour.—Local, from the city mills. 5406. Bakers bread.—u Vienna loaf.” Weight, 774 grams (1 pound 11.3 ounces). Price, 30 cents per loaf. 6596. Cowpeas.—Grown here. 7068. Canned peas.—Marrow fat peas; Munson & Co. brand. 6613. Potato chips.—From potatoes grown here. 6569. Turnip salad greens.—Taken fresh from the garden. 4052. Mince-meat.—Put up in wooden buckets of 20 pounds each. Not local. The results of the analyses are given in the three tables which fol¬ low. In Table 1 there is given the composition of the food materials as found in the market, including both edible portion and refuse; Table 2 shows the composition of the edible portion on the basis of the water content at the time at which the samples were taken, and Table 3 the composition of the water-free substance of the edible portion.