28 



Table No. 7 : Average Percentage Digestibility of the Different Nutrients and 



Availability of Energy as Influenced by Short and 



Long Periods of Cooking. 



o 

 S3 



03 



Name of Food. 



44 

 42 

 45 



38 



44 



42 



45 



38 



Total Diet. 



Tillson's Oatmeal : 



Short cooking ...... 



Long cooking 



Quaker Oats : 



Short cooking 



Long cooking 



Farina : 



Short cooking 



Long cooking 



Steven's Breakfast Fo»d 



Short cooking 



Long cooking 



Breakfast Food Alone. 



Tillson's Oatmeal : 



Short cooking 



Long cooking 



Quaker Oats : 



Short cooking 



Long cooking 



Farina : 



Short cooking 



Long cooking 



Steven's Breakfast Food 



Short cooking 



Long cooking 



No. of 



diges- 

 tion 

 expts. 



3 

 3 



1 

 3 



2 

 3 



3 

 3 



3 



3 



1 

 3 



2 

 3 



3 

 3 



Organic 

 Matter. 



Crude 

 Protein , 



Crude 

 Fat. 



Carbo- 

 hydrates. 



94 

 95. 



94.1 

 95.0 



96.0 

 95.2 



95.0 

 95.4 



93.2 

 94.8 



93.2 

 94.3 



95.7 

 93.9 



93.6 

 94.6 



80. 

 85. 



82. 

 84 



80.7 

 78.8 



77.9 

 80.3 



77.7 

 82.6 



80.9 

 81.4 



76.0 

 70.6 



71.3 

 72.9 



92.1 

 94.1 



92.8 

 95.1 



95. 

 95 



94.3 

 95.7 



98.2 

 98.5 



97.6 



98.2 



98.5 

 98.2 



98.1 

 98.0 



98.3 

 98.7 



97.6 



98.3 



98.6 

 98.4 



98.1 

 98.0 



Heat of 

 Combus- 

 tion. 



91.9 

 93.2 



89.6 

 93.3 



94 

 93 



94.1 

 93.8 



89.8 

 91.8 



89.4 

 91.7 



93.3 

 91.5 



90.7 

 92.1 



The above results show that the longer period of cooking- slightly 

 increased the percentage digestibility of the two samples of rolled oats 

 and the Stevens' Breakfast Food. In every case, with the single excep- 

 tion of the carbohydrates of the last named food, the improvement is 

 noticeable in every constituent of the food examined, as well as in the 

 percentage avaliability of the energy. It is worthy of note that the 

 subjects of the digestion experiments with these foods were the same 

 for the short and long periods of cooking, and, as a different lot of men 

 were used in studying each of the foods, it cannot be said that the results 

 represented the digestibility as determined by one set of men, and it 

 would seem to more fully confirm the deduction that the long cooking 

 slightly increased the digestibility of the food. Unfortunately two of the 

 experiments with short cooking of Quaker Oats were lost. With the 



