Weitere Versuche über den Anschlagswert roher und gekochter Nahrung1)

Abstract

Various diets were fed to young rats over comparable periods of time. Mixed diets were obtained from a restaurant; well cooked was quite superior to the same food overcooked. Peas have the following growth values (according to period of cooking): raw (+24%), cooked 1 hr. ( + 7.6%) and overcooked 4 hrs. (-2.1%). Whole fresh eggs cooked at 100[degree] for 3, 10 and 20 min. as well as after poaching at 70[degree] for 10 min. were fed. In other experiments the dietary efficiencies of raw, poached and hard-boiled eggs were compared. The results obtained with fresh eggs in contrast to earlier experiments with storage eggs show that raw eggs are more poisonous and have a much lower dietary value (alopecia, poor growth, early death) than cooked eggs. Raw egg white administered orally is acutely poisonous. Egg yolk fed over longer periods under same conditions is not toxic. The poisonous action of whole egg seems to be partly destroyed by cooking.