Publisher's Synopsis
Excerpt from Methods and Results of Investigations on the Chemistry and Economy of Food
Sir: I have the honor to transmit herewith for publication Bulletin N o. 21 of this Office, on Methods and Results of Investigations on the Chemistry and Economy of Food, by W. O. Atwater, Ph. D. The circumstances which have led to the publication of the present bulle tin need, perhaps, some words of explanation. Investigations of the hygienic and pecuniary economy of food are of comparatively recent date. It is scarcely fifty years since the classical researches of Liebig began to pave the way for finding practically all we know today of the ingredients of our food materials, the ways in which they are used in the body, and the kinds and combinations which are best adapted to health and purse. Nearly all of the best experimental inquiry in these lines has been carried on in Europe. There have, indeed, been pioneers in the United States, but their work belongs mostly to the last two, and all of it to the last three, decades. The first analyses by modern methods of materials used for the food of man or domestic animals in this country were made in 1869 by the author of this bulletin, then a student in the Sheffield Scientific School of Yale University. With the rise of the experiment stations, inquiries into the composition of feeding stuffs and their appropriate use in the nutrition Of domestic animals have been undertaken and during the past few years have been carried on quite actively. The first at all extensive series of investigations of materials used as the food of man undertaken in the United States were studies of the chemistry of fish, prosecuted under the aiispices of the United States Fish Commission in the chemical laboratory of Wesleyan University by Professor Atwater in the years 187 84881. In connection with this work, analyses of meats and other food materials were made under the auspices of the Smithsonian Insti tution.
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