The hand-book of household scienceA popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic . vesubstances, in certain important respects, as based upon composition, 11* 394 PHYSIOLOGICAL EPTBCTS OP FOOD. and experience of tlieir effects. We shall have occasion to note bothagreement and discordance, in many particulars, between generalhabits and the indications of science. 741. Proportions of Solid Matter and Water.—The following scheme,Fig. 121, illustrates the ])roportion of solid matter and water containedin the principal articl
The hand-book of household scienceA popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic . vesubstances, in certain important respects, as based upon composition, 11* 394 PHYSIOLOGICAL EPTBCTS OP FOOD. and experience of tlieir effects. We shall have occasion to note bothagreement and discordance, in many particulars, between generalhabits and the indications of science. 741. Proportions of Solid Matter and Water.—The following scheme,Fig. 121, illustrates the ])roportion of solid matter and water containedin the principal articles of diet. They were dried at 212 ; the resultsare averages of statements by the best authorities. The length of the barsrepresent the proportion of dry solid matter in 100 parts, the remain-der of the hundred indicated by the scale being water. The preva- FiG. OF SOLID MATTKH AND WATEE ET FOODS. Wheat, , IJyo, Beans, Bec£ /???Beets. BPMilk. ^Oysters. pHMusktnclon. BHCabbage, ft^Turnips. ???Watermelon. ??Cucumbers. B. 100 The length of the bars represents upon the scale, the percentage proportion of solid mat-ter in the various articles of diet, opposite to which they are placed. lence of the aqueous element in diet, is thus strikingly apparent. Mostof the articles contain 75 per cent, water; some much more. Thegrains are driest, but in being reduced to bread they become morethan half water, and even then we take additional liquids freely whileeating it. Water is essential to food, but to make the best statementof its nutritive value, we must throw this constituent out of the ac- ITS NUTRITIVE VALT7E. 395 count, and regard only the dry matter. But the quantity of solid sub-stance left, is no guide to its nutritive effect; potatoes and lean beefhave the same proportion of water, but they are certainly widely apartin imtritive power. 742. IIow far we can measure
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