. Carnegie Institution of Washington publication. ,00 120 Constituents. Per. 1. Constituents. Per. 2. Casein food (casein, ; starch, ; sugar,; agar ; salt mixture I, ; p. a. 00 10 Protein-free : Starch Agar Lard p. ct. 238 5-0 Milk food, (Trumilk, ; starch, IS-7; salt mixture I, ; lard, ) Chart LI. 20 40 60 80 Days 100 120. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Carnegie
. Carnegie Institution of Washington publication. ,00 120 Constituents. Per. 1. Constituents. Per. 2. Casein food (casein, ; starch, ; sugar,; agar ; salt mixture I, ; p. a. 00 10 Protein-free : Starch Agar Lard p. ct. 238 5-0 Milk food, (Trumilk, ; starch, IS-7; salt mixture I, ; lard, ) Chart LI. 20 40 60 80 Days 100 120. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Carnegie Institution of Washington. Washington, Carnegie Institution of Washington
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Keywords: ., bookauthorcarnegie, bookcentury1900, bookdecade1910, bookyear1911
