29 



Table 16.— Summary of digestion experimevts viih hard spring wheat; digestibility of 

 nutrients avd availability of evergy of bread alone. 



Experi- 

 ment 

 No. 



242 

 243 

 244 



245 

 246 

 247 



248 

 249 

 250 



Subject 

 No. 



Kind of food. 



Protein. 



Entire wheat bread 



....do 



do 



Average of 3 



Average of 3 (1899-1900) 

 Average of 6 



Graham bread. 



....do 



do 



Average of 3 



Average of 3 (1899-1900) 

 Average of 6 



White bread (standard patent) . 



do 



do 



Average of 3 



Average of 3 (1899-1900) . 

 Average of 6 



Per cent. 

 83.4 

 86.5 



86.2 

 80.4 

 83.3 



81.1 

 81.5 

 85.9 



82.8 

 77.6 

 80.2 



Carbo- 

 hydrates. 



Per cent. 

 96.2 

 96.5 

 95.9 



96.2 

 94.1 

 95.1 



90.9 

 91.4 

 92. 2 



91.5 



88.4 

 90.0 



8.5.6 

 88.4 

 91.1 



97.9. 

 98.1 

 97.0 



88.3 

 85.3 

 86.8 



97.7 

 97.5 

 97.6 



Energy. 



Per cent. 

 89.1 

 90.0 

 90.2 



89.8 

 85.5 

 87.6 



83.9 

 8.5.1 

 86.2 



8.5.1 

 80.7 

 82.9 



90.9 

 91.4 

 90.3 



90.9 

 90.1 

 90.5 



It will be observed that the average coefficients of digestibility of 

 the protein and carbohj^drates and of the available energy in the 

 ration consisting of milk and bread made from straight patent flour 

 ground from hard spring wheat were larger than in the rations of milk 

 and entire-wheat bread or milk and graham bread from the same lot 

 of wheat. Considering the calculated results for bread alone, in the 

 experiments here reported it appears that in the graham bread the 

 average digestibility of the protein is 82.8 per cent; of the carbohy- 

 drates, 91.5 per cent, and the available energy is 85.1 per cent. The 

 digestion coefficients for the graham bread are lower than for either 

 the entire-wheat bread or the straight patent flour bread. In the case 

 of the bread from entire-wheat flour 86.2 per cent of the protein was 

 digested, and in the straight patent flour bread 88.3 per cent, while 

 96.2 per cent of the carbohydrates in the entire-wheat flour bread and 

 97.7 per cent of those in the broad from the straight patent flour were 

 found to be digestible. 



An examination of the tables also shows in each of the series a range 

 of from 4 to nearly 6 per cent in the digestion coefficients of each of 

 the nutrients. This is probably due to differences in the digestive 

 powers of the three subjects. Thus, for example, subject No. 3 

 digested the bread made from straight patent flour, entire-wheat 

 flour, and graham flour more completely than either subject No. 1 or 

 No. 2. While individual differences are observed in the three series 

 of experiments, in every case it appears that each subject digested 

 the nutrients in the straight patent flour bread more completely than 

 the nutrients in either the entire- wheat bread or the graham bread. 



