In 1901, carbohydrate, protein and fat were estimated to have 4.1, 4.1 and 9.3 calories per gram respectively[79]. (Rubner recorded the calorific value for olive oil as 9.4, so even his 9.3 was an average of four fats reviewed). This has never been a precise science. The 1911 article by Bozenraad[80] is the seminal work for the estimation of the lipid content of human fat tissue. This German article registered the fat content of adipose tissue as being anywhere from 72% to 87%, so the widely used number is the top point of the original range. Dr. Geoffrey Livesey has estimated that fat has 8.7
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