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Journal of Nutrition Vol. 12 No. 3 September 1936, pp. 255-273
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The Availability of the Carbohydrates and Fats of the Green Leaf Together with Some Observations on Crude Fiber

M. K. Horwitt1, G. R. Cowgill and L. B. Mendel2

Department of Physiological Chemistry, Yale University, New Haven, Connecticut

Carbohydrates. A study of the activity of taka-diastase showed that an active maltase capable of converting maltose to glucose was present. This conversion can be accomplished if the concentration of the maltose in the substrate is not more than 0.25 gm. in 100 cc. of solution. Use of this fact was made in devising a method for determining the available carbohydrate of a food.

Crude fiber. A comparison of the enzymatic procedure for determining the crude fiber of spinach with the so-called official method showed that the former gives results which are more than three times as large as those obtained by the present ‘official method.’

Fats. A method for estimating the true fat content of the ether-soluble fraction of a food material is presented. The application of this method to spinach showed that more than 55% of the material obtained by ether extraction and sometimes called ‘fat’ is indigestible.

1 The data in this paper were taken from a dissertation presented by M. K. Horwitt in partial fulfillment of the requirements for the degree of doctor of philosophy, Yale University, 1935. Lack of space prevents the presentation of more detailed data than are reported here. Additional details are in the dissertation deposited in the Yale University library.

A preliminary report of this material was presented before the American Institute of Nutrition, Washington, D. C., on March 25, 1936.

2 Deceased December 9, 1935.

Manuscript received 28 May 1936.




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