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" Thus, it had been shown that a fattening animal might store up very considerably more fat than existed ready formed in its food ; and this produced fat was doubtless, in a great measure, due to the starchy and saccharine substances, which constitute so... "
The Chemical Gazette, Or, Journal of Practical Chemistry, in All Its ... - Pagina 397
geredigeerd door - 1854
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The Annual of Scientific Discovery, Or, Year-book of Facts in Science and Art

1855
...existed ready formed in its food ; and this produced fat was doubtless, in a great measure, due to the starchy and saccharine substances, which constitute...the amount of food demanded by the animal system. ON THE RELATIVE VALUE OF DIFFERENT KINDS OF MEAT AS FOOD. M. Marchal took twenty grammes of the muscles...
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The Chemical Gazette, Volume 12

1854
...give a relish to the food, and thus induce the animals to consume more, which in "fattening" is always a consideration ; but this incidental benefit could...proportion of the non-nitrogenous constituents of our st; vegetable foods. It was these too which in practice M[!^Ua|jP'E*to meet the requirements of the...
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The Year-book of Facts in Science and Art

James Mason - 1855
...existed ready formed in its food ; and this produced fat was, doubtless, in a great measure, due to the starchy and saccharine substances, which constitute...the amount of food demanded by the animal system. IODINE IN THE MINERAL AND VEGETABLE KINGDOMS. DR. S. MACADAM, in a communication to the British Association,...
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Annual of Scientific Discovery: Or, Year-book of Facts in Science and Art

1855
...existed ready formed in its food ; and this produced fat was doubtless, in a great measure, due to the starchy and saccharine substances, which constitute...the amount of food demanded by the animal system. ON THE RELATIVE VALUE OF DIFFERENT KINDS OF MEAT AS FOOD. M. Marchal took twenty grammes of the muscles...
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The Year-book of Facts in Science and Art

Charles W. Vincent, James Mason - 1855
...existed ready formed in its food ; and this produced fat was, doubtless, in a great measure, due to the starchy and saccharine substances, which constitute...the amount of food demanded by the animal system. IODINE IN THE MINERAL AND VEGETABLE KINGDOMS. DB. S. MACADAM, in a communication to the British Association,...
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The Chemist: A Monthly Journal of Chemical Philosophy, Volume 2

1855
...existed ready formed in its food ; and this produced fat was, doubtless, in a great measure, due to the starchy and saccharine substances, which constitute...requirements of the respiratory function, which it had been shewn, under ordinary circumstances, measured to such an extent the amount of food demanded by the...
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The Annual of Scientific Discovery, Or, Year-book of Facts in Science and Art

1855
...existed ready formed in its food ; and this produced fat was doubtless, in a great measure, due to the starchy and saccharine substances, which constitute...the requirements of the respiratory function, which ,jt had been shown, under ordinary circumstances, measured to such an extent the amount of food demanded...
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Annual of scientific discovery. 1855

1855
...existed ready formed in its food ; and this produced fat was doubtless, in a gr™' measure, due to the starchy and saccharine substances, which constitute...these, too, which, in practice, served largely to me*' the requirements of the respiratory function, which it had been shown, under ordinary circumstances,...
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Report of the Annual Meeting

British Association for the Advancement of Science - 1855
...very considerably more fat than exists ready-formed in its food ; whilst again this produced fat is doubtless in a great measure formed from the starchy...substances which constitute so large a proportion of the non- nitrogenous constituents of our staple vegetable foods. It is these starchy and saccharine substances...
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Report

British Association for the Advancement of Science - 1855
...very considerably more fat than exists ready-formed in its food ; whilst again this produced fat is doubtless in a great measure formed from the starchy...substances which constitute so large a proportion of the яоя-nitrogenous constituents of our staple vegetable foods. It is these starchy and saccharine substances...
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