32

        The calculated heat value, therefore, gives the net amount available to the
economy after absorption, while the determined heat value gives the gross
amount available in the sample.

        It will be evident how very closely the figures obtained by the experimental
method and by calculation correspond to each other when due allowance is made
for the presence of non-digestible combustible material as cellulose, woody-fibre,
chitinous coverings, etc., and for the difference in the percentage of moisture
present in the samples analysed by us and those examined by Professor Benedict
in America. We give the necessary information in a note appended to Table G,
and, at the same time, we desire to express our best thanks for the valuable
assistance Professor Benedict has given us and also for much kindly advice.

Chemical Analysis of Food Stuffs of Bengal Jails.

TABLE A.

I. PRESIDENCY JAIL, CALCUTTA.

Food-stuff. Proximate
principle.		 NUMBER OF ANALYSES CARRIED OUT Moisture
per cent.		 Ash
per cent.		 Average
percentag
Composi-
tion.
1 2 3 4 5 6
BURMA RICE—                    
  Sample (1)   Protein     6.76 6.88 6.71 6.82 6.97 6.81 11.13 1.34 6.8
Carbohydrate     average   .. .. .. .. .. 77.2
Fat       .99 .96 .98 .. .. .. .. .. 0.9
  Sample (2)   Protein     7.18 7.16 7.06 7.04 6.96 7.00 .. .. 7.0
Carbohydrate     average   .. .. .. .. .. 77.2
Fat       .94 .96   .. .. .. .. .. .9
COUNTRY RICE
  (OLD)—		                    
  Sample (1)   Protein     6.35 6.25 6.30 6.31 6.35 6.32 10.73 1.13 6.3
Carbohydrate     average   .. .. .. .. .. 78.8
Fat       .83 .90 .. .. .. .. .. .. 0.8
  Sample (2)   Potein     6 71 6.87 6.75 6.68 6.82 .. .. .. 6.7
Carbohydrate   .. .. .. .. .. .. .. .. ..
Fat       .. .. .. .. .. .. .. .. ..
Wheat ata or
  Flour		     Protein     13.25 13.31 13.66 13.68 13.45 13.51 10.86 2.23 13.4
Carbohydrate     average   .. .. .. .. .. 67.4
Fat       2.44 2.42 2.44 .. .. .. .. .. 2.4
Massur Dal   Protein     25.12 25.48 25.26 25.55 25.43 25.58 10.0 3.23 25.4
Carbohydrate   54.3   53.8   55.0   .. .. .. .. .. 54.3
Fat       2.66 2.64 .. .. .. .. .. .. 2.6