3^ 



Table 19. — Eesulfs of digestion experiment Xo. 310 — Continued. 



Sample 



No. 



Total amount digested 



Estimated dige.«tible nutrients 

 in bread 



Weight 



of 

 material. 



Grams. 



Coefficients of digestibility of Per cent 



total food , 



Estimated coefficients of diges- 

 tibility of bread ^ 



Proportion of energy actually 

 available to body: 



In total food 



In bread alone 



Protein. 



Fat. 



I Carbo- 

 hydrates 



) Ash. 



Grams. I Grams. I Grams. 

 456.7 I 337.7 i 1,76.5.3 



Grains. 

 42.2 



Heat of 

 combus- 

 tion. 



204.7 



11.0 ! 1.417.6 



Calories. 

 13, 095 



7, 259 



Per cent. Per cent. 

 93.4 93.5 



89. 4 



64.4 



Per rriif. 

 96.9 



96. 6 



Per cent. 

 •55. 1 



Per cent. 

 94.4 



93.6 



90.3 

 90.4 



During this experiment the subject eliminated -4,296 grams urine, 

 containing 64.61 grams nitrogen. The nitrogen balance per day was 

 therefore as follows: Income in food, 27.25 grams; outgo in urine, 

 21.54 grams, and in feces, l.Tl grams, impWing a gain of 4 grams 

 nitrogen, corresponding to 25 grams protein. 



DIGESTION EXPERIMENT NO. 311. 



Kind of food. — Milk, and bread made from straight-grade flour. 



8ul)ject.—)s\.2iVL No. 3; 21 3'ears of age, emploj^ed at average farm 

 labor. 



Weight. — At the beginning of the experiment, 151.75 pounds; at the 

 close, 150.5 pounds. 



Duration. — Three ^2l\%, with nine meals, beginning with breakfast 

 Api'il 9, 1902. 



Table 20. — Results of digestion e.cperiment No. Sll. 



a Calculated according to the assumption that 90 per cent of the fat in the bread is digestible. 



