FATS composition of, I 122 formation of, I 122 mineral, I 123 olein, I 123 butyrin, I 123 butter dairy, I 123 butter artificial, I 123 stearin, I 123 oleomargarin, I 123 rancid, I 125 digestion of, I 156 unwholesome, I 157 metabolism of, I 205 absorption of body, I 206 human, I 207 distinction between tallow, lard, olive oil, I 207 animal, I 254 chemical change in frying, I 255 chemical difference in, I 256 effects of heat on, III 595 tables of digestive harmonies and disharmonies of, III 609 purpose of, III 626 a source of heat, I 209 the chief source of energy, I 209 FERMENTATION causes of, I 172, II 425 symptoms of, II 426 results of, II 427 remedy for, II 428 diet for, II 428 FISH nutrients in, I 260 as brain food, I 261 superior to flesh food, I 261 selection of, III 678 preparation of, III 678 FLUORIN a gas, I 73 action of, I 73