Butter fat . . . . . . . . . | | | | 15.0| 9.0| | 9.0|
Egg yolk fat . . . . . . . . | | | | | | 9.0| |
Cod liver oil . . . . . . . . | | | | | | | |
| | | | | | | |
Salts in the form of: | | | | | | | |
Salt mixture I . . . . . . . | 2.5| | | 2.5| | | |
or Artificial protein-free | | | | | | | |
milk (Mixt. IV) . . . . . . | | 4.0| 4.0| | 4.0| 4.0| 4.0|
or Protein-free milk . . . | | | | | | | |
| | | | | | | |
Roughage in the form of: | | | | | | | |
Agar-agar . . . . . . . . . . | 5.0| | | 5.0| | | |
_______________________________|_____|_____|_____|_____|_____|_____|_____|
| | | | | | | |
Total . . . . . . . . . . . . |100.0|100.0|100.0|100.0|100.0|100.0|100.0|
_______________________________|_____|_____|_____|_____|_____|_____|_____|

_________________________________________________________________________
| |
INGREDIENTS | A ONLY | CONTAINING B ONLY
_______________________________|___________|_____________________________
| | | | | | |
| VIII| IX | X | XI | XII | XIII| XIV
Purified protein as casein, | | | | | | |
lactalbumin, edestin, egg | | | | | | |
albumin, etc. . . . . . . | 18.0|18.0 | 18.0| 18.0| | 18.0| 18.0
or Meat residue . . . . . | | | | | 19.6| |
| | | | | | |
Carbohydrates in the form of: | | | | | | |
Starch . . . . . . . . . . . | 45.0| 45.0| 29.5| 54.0| 52.4| 26.0| 29.0