32 



DETAILS or THE DIGESTION EXPERIMENTS WITH BREAD FROM 

 DIFFERENT GRADES OF SOFT WINTER WHEAT FLOUR. 



In order to determine whether the results obtained with bread from 

 hard- wheat flours would be the same with flours from wheat of a dif- 

 ferent character, fifteen digestion experiments were made with bread 

 from graham, entire-wheat, and standard patent flours milled from soft 

 winter wheat. The results of these experiments are reported on the 

 following pages. 



Two sets of experiments were made. In one set, comprising the 

 first six of the following experiments, the flours used were prepared 

 from the same lot of Indiana soft winter wheat by a milling company 

 of Goshen, Ind. Onh^ two kinds of flour were used in these six experi- 

 ments, one being a standard patent grade similar to but not quite the 

 same as the same grade of flour used in the experiments with hard 

 wheat; the other was a so-called entire-wheat flour, but was somewhat 

 coarser than this grade of flour prepared from hard wheat. In the 

 second set of experiments three grades of flours were used, all ground 

 from the same lot of Michigan soft winter wheat b}^ a milling company 

 of North Lansing, Mich. 



The experiments were made by the same methods as were followed 

 in earlier work with hard-wheat flours. The experiment proper was 

 preceded by a preliminary meal of bread and milk, charcoal being used 

 to mark the separation of the feces. The experimental period con- 

 tinued three days in the experiments with the Indiana flours, and four 

 days with the Michigan flours. The subjects were 3 oung men in good 

 health, designated as Nos. 1, 2, and 8. They were employed at farm 

 labor, oflice, and university work. One subject, No. 1, had been 

 employed in the digestion work of 1900 and 1901 as subject No. 3. 

 The subjects were allowed a diet of bread and milk, unrestricted as to 

 amount, the quantities consumed at each meal being carefully weighed. 

 The different series of experiments in which graham, entire-wheat, 

 and straight-grade flours were used were alike in all respects except 

 as regards the ))read. The four da3^s' diet of milk and graham bread 

 proved to be rather laxative. It was observed that the subjects who 

 were employed at the severest labor had a decided preference for the 

 bread made from the straight and mixed grade flours, while the one 

 employed at oflice and university work did not have so pronounced a 

 preference. In no case was the graham bread preferred. 



Tables 18 to 32 record the data of the several digestion experiments. 



DIGESTION EXPERIMENT NO. 309. 



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

 Subject. — Man No. 1; age, 25 j^ears; employed at oflice work. 

 Weight. ^At the beginning of the experiment, 161.25 pounds; at 

 the close, 162 pounds. 



