35 



3. The ready-to-serve foods contain more soluble matter than the 

 uncooked wheat, oat, and corn meals, but when these latter toods were 

 cooked they were mora soluble than some of the former class of foods. 



4. The solubility of the ready-to-serve foods varied from 13.7 to 44.2 

 per cent, of the food, and this soluble part is composed principally of 

 carbohydrates. 



5. The oatmeals increased in solubility on cooking, up to eight hours, 

 while with wheat meals, or farinas, no perceptible increase was noticed 

 after two hours, solution being apparently due to insoluble starch being 

 changed into soluble forms. 



6. The digestibility of the various constituents of the different types 

 of breakfast foods did not vary widely. Proteids varied most in this 

 respect and were least digested in the ready-to-serve foods. 



7. The carbohydrates of the so-called "predigested" foods were no 

 better digested than those of the other foods. 



8. The digestibility of oat and wheat meals was but slightly increased 

 by prolonging the cooking from twenty minutes to eight hours, although 

 the longer cooking increased palatability and probably ease of digestion. 



9. The corn meals are the cheapest energy producers, but, taking 

 other points into consideration, oatmeals are the most nutritious and 

 economical ; while the ready-to-serve foods are the most expensive. 



10. Foods purchased in packages are much more expensive than 

 those bought in bulk. 



11. The older forms of breakfast foods, especially when sold in bulk, 

 are among our cheapest food. 



