Science for beginners . Fig. 208.—Composition of thewhole egg. Fig. 209. -Composition of wholemilk. Exercise 72.—Weighing the Amount of Protein Needed by theBody for a Day Weigh a dozen eggs and calculate the average weight of one the use of Table VII on page 333 or Fig. 208 which gives thepercentage of protein in whole eggs, calculate the weight of eggneeded to furnish protein enough for a man of sedentary many eggs will be required per day if eggs are to furnish theprotein for the body? Weigh a quart of whole milk and by use ofTable VII or Fig. 209 calculate the weight
Science for beginners . Fig. 208.—Composition of thewhole egg. Fig. 209. -Composition of wholemilk. Exercise 72.—Weighing the Amount of Protein Needed by theBody for a Day Weigh a dozen eggs and calculate the average weight of one the use of Table VII on page 333 or Fig. 208 which gives thepercentage of protein in whole eggs, calculate the weight of eggneeded to furnish protein enough for a man of sedentary many eggs will be required per day if eggs are to furnish theprotein for the body? Weigh a quart of whole milk and by use ofTable VII or Fig. 209 calculate the weight of milk a man wouldhave to consume daily to furnish oz. of protein. Calculate theweight of round steak needed to furnish oz. of protein. THE DIET 333 Table VII.—Composition and Calorific Value of Foods(1) Cereals and Cereal Products Kind of Food Per cent. of water Per cent. ofprotein Per cent,offat Per cent,of carbo-hydrate Heatvalue ingreatercalories per lb. 7
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectscience, bookyear1921
