[16] The following is the police order for milk, published in Darmstadt, 1879: (1) All milk must have a specific gravity of 1.029-1.033. (2) When skimmed it must have a specific gravity of 1.033. (3) All milk with a specific gravity under 1.027 is to be considered as watered and immediately confiscated. (4) All milk with specific gravity over 1.027, if after twenty-four hours standing and skimming the specific gravity is under 1.033, must also be confiscated, also all skimmed milk with a specific gravity under 1.033. (5) All milk must be considered skimmed which has less than 2.8 per cent. of fat. [17] See article on the Feeding of Children. [18] Spores may be further described as resistant forms which some organisms assume in times of danger, or lack of nourishment for the purpose of preserving their lives. Not all organisms form spores. [19] It is supposed, but I think not yet demonstrated, that bacteria are among the transforming agents of our food, in the alimentary canal. Organisms in the saliva have been isolated and found to produce substances which will partially digest starch. [20] Flint's "Physiology." [21] It is possible that albumen and fibrin are acted upon by some of the juices secreted in the mouth. [22] The body loses each day, in the performance of its ordinary and usual functions, about nine pounds of matter (Martin); therefore, that amount of income of food, water, and air will be needed in every twenty-four hours. [23] Prof. Atwater, in "The Century Magazine," 1887-88. [24] Hemoglobin, the red coloring matter of the blood, contains albumen. [25] Protein may be converted into fat; but although this will happen, it will not do to depend upon it for the supply in the nutrition of the body; for either it cannot be formed in sufficient quantity, or the excess of nitrogen acts as a poison. The body suffers unless a due amount of fat _as such_ be taken. (Martin.) [26] By regulating the amount of fat taken each day with food, so that a little less than is needed is consumed, one may reduce the amount of fat of the body and become thin, or reduce an excess of fat without injury to health. The process must be gradual, and continued for a number of months. Bismarck, by the advice of his physician, reduced himself in this way without loss of energy or any ill feeling. [27] Flint's "Physiology." [28] Parkes. [29] Martin. [30] Martin. [31] Composition of oatmeal: Nitrogenous matter 12.6% Carbohydrates, starch, etc. 63.8% Fatty matter 5.6% Mineral matter 3.0% Water 15.0% ------- Total 100.00% LETHERBY. From Prof. Mott's Chart of the Composition, Digestibility, and Nutritive Value of Food. [32] For a further account of micro-organisms in milk, see the chapter on Milk.