Formulas In Which The Fat Is Twice The Proteids

Here we first obtain a combination, or primary formula, in which the fat and proteids stand in the relation of two to one, and then dilute this, adding milk sugar and limewater to complete the modification.

The primary formula most conveniently obtained for this purpose is one containing 7 per cent. fat and 3.5 per cent. proteids, or a 7 per cent. milk. This we may get by removing the upper portion from a quart bottle of milk, as described on page 418. Or in case milk and cream are used, instead of this upper milk, it will be necessary to add one part ordinary (16 per cent.) cream to three parts milk. The dilution is accomplished in the same general way as with the First Series.

These formulas may readily be translated into percentages by remembering that the percentage of fat in any formula is exactly seven-twentieths, or about one-third, the number of ounces of the 7 per cent. milk in a twenty-ounce mixture. Thus three ounces in the mixture will give about 1 per cent. fat; five ounces will give 1.6 per cent.; nine ounces about 3 per cent., etc. In the following table these directions are expressed:

Second Series Of Formulas

Fat to proteids, 2 :1.

Primary Formula

7 per cent. milk - or fat 7 per cent., sugar 4.40 per cent., proteids 3.50 per cent. Obtained (1) as upper portion of bottled milk (p. 418), or (2) by using three parts milk and one part (16 per cent.) cream.

With these, as with the First Series, if more than twenty ounces are required, we may make twenty-five, thirty, or forty ounces by using of each ingredient one-quarter more, one-half more, or twice as much.1

1 For method of calculating any number of ounces of any formula derived from 10 per cent, milk, see footnote on page 423.

Formulas In Which The Fat And Proteids Are Nearly Equal

In general formulas are more often used for healthy infants during the later months; but there are many conditions of disturbed digestion in which formulas having this relation of fat and proteids are desirable during the early months. This series of formulas is obtained by using as a starting-point plain milk and variously diluting it. The exact percentages of fat and proteids obtained with the different dilutions of milk, and the amount of sugar necessary to bring this up to the desired quantity, are shown in the. table below. The sugar in the higher formulas is reduced for the reason that with them the child will probably be taking a considerable part of his carbohydrates in the form of starch.

Third Series Of Formulas

Fat to proteids, 8 :7.

Primary Formula

Whole milk: Fat 4 per cent., sugar 4.5 per cent., proteids 3.5 per cent. ("When using Jersey or Alderney milk add one-fourth water).

1 One may readily calculate any formula of any number of ounces which may he desired in either the first or the second series in the following way:

There is wanted, for example, 35 ounces of a mixture containing 3 per cent fat, 6 per cent sugar, 1.50 per cent proteids. In this combination the fat is twice the proteids. It will therefore be derived from 7 per cent. milk.

35 (No. ounces needed) X 3 (percentage fat desired) = 105 (parts of fat required). 105-4-7 (parts of fat in milk used) =15 (No. ounces of 7 per cent. milk needed).

The amount of sugar required is found as follows:

7 per cent. milk has 4.40 per cent. sugar.

15 X 4.40 - 66 (parts of sugar in the milk used in the formula).

66 ÷ 35 = 1.88 (percentage of sugar in the formula of 35 ounces).

There is needed, therefore, an addition of about 4 per cent. of sugar to bring it to the desired percentage.

4 per cent. of 35 = 1.40 (No. ounces sugar to he added).

Table I. Card For Percentage Feeding Of Infants

By Maynard Ladd, M.D., Boston.

Published by F. H. Thomas Co., 691 Boylston St., Boston, Mass.

For 25-ounce mixtures multiply the amount of each ingredient by 1¼ " 30 " " " " " " " " 1½

" 35 " " " " " " " " 1¾

" 40 " " " " " " " " 2

" 45 " " " " " " " " 2¼

* Combination impossible with strength of cream indicated.