Carbo/z3 'drate and Fatty Foods. 275 Meats, five to ten per cent. Eggs, twelve per cent. Milk, three to four per cent. Butter, eighty to ninety per cent. Cheese, from eight to thirty per cent. Almonds, and nuts in general, fifty-three to sixty-six per cent. And in all vegetables, from traces to two and three per cent Fat is an integral constituent of the higher animals, being entirely absent only in tile lowest. It is found not simply in the great reservoirs of the subcutaneous connective tissue, in the omentum, and around the kidneys, but also,'finely divided and invisible to the naked eye, in every organ and fluid of the body. Its subdivision is so minute, and its distribution so wide, that especially for muscular tissue it has been well described as being "amalgamated" with the tissue. The chemical composition of fats of different animals is comparatively constant. The mean of eight analyses, including the fat of the ox, sheep, pig, dog, man, cat, horse and butter, revealed an average constitution of Cr6.sHlt.9On. ~, while in the separate analyses these figures differ scarcely one per cent. from one another. Curiously enough, however, the difference in the chemical constitution of the fats of different animals gives to these animals their characteristic odors.
Just as in .the body as a whole we find an inverse ratio between its fatty and watery constituents, so in the fatty tissues proper we find a similar relationship. This is strictly correlated with the histogenesis of adipose tissue--/, e., the fat globules are produced