28 



Table 14. — Restilis of digestion experiment No. 250 — Continued. 



Sample 



No. 



Coefficients of digestibility of 



total food 



Estimated coefficients of diges- 

 tibility of bread 



Proportion of energy actually 

 available to body: 



In total food 



In bread alone 



Weight 



of 

 material. 



Per cent. 



Protein. 



Per cent. 

 94.6 



91.1 



Fat. 



Per cent. 

 97.2 



Carbo- 

 hydrates. 



Per cent. 

 97.2 



97.0 



Ash. 



Per cent. 

 56.0 



Heat of 

 combus- 

 tion. 



Per cent. 

 95.7 



"94.5 



90.8 

 a 90. 3 



"Estimated on the assumption tliat 90 per cent of the fat in the bread is digestible. 



Durino- this experiment the subject eliminated 6,439 jrraras urine, 

 containing- 94.25 grams nitrogen. The average nitrogen balance per 

 day was therefore as follows: Income in food, 30.70 grams; outgo in 

 urine, 23.56 grams, and in feces, 1.60 grams, impl^nng a gain of 5.60 

 grams nitrogen, corresponding to 35.0 grams protein. 



SUMMARY OF RESULTS OBTAINED WITH HARD SPRING WHEAT 



PRODUCTS. 



The following tables summarize the results of the digestion experi- 

 ments with hard spring wheat products reported in the foregoing pages. 

 The results are given for the whole ration in Table 15 and computed 

 for the ditferent sorts of bread alone in Table 16. For purposes of 

 qomparison, the results obtained in previous experiments in this 

 laboratory are also included, as well as the average digestibility of 

 the ditferent kinds of bread as shown by the result of all the 

 experiments. 



Table 15. — Summary of digestion experiments with hard spring wheat; digestibility of 

 nutrients and availability of energy of total food. 



Experi- 

 ment 

 No. 



Subject 

 No. 



242 

 243 

 244 



245 

 246 

 247 



24S 

 249 

 250 



Kind of food. 



Milk and entire wheat bread . 



do 



do 



Average of 3 



Average of 3 ( 1899-1900) . 

 Average of 6 



Milk and graham bread 



do 



do 



Average of 3 



Average of 3 (1899-1900) . 

 Average of 6 



Milk and white bread (standard patent) . 



do 



do 



Average ol 3 



Average of 3 (1899-1900) . 

 Average of 6 



Protein. 



Fat. 



Per cent. Per cent. 

 90. 1 93. 2 



9--'.(J i 97.2 



93.5 ' 97.2 



92.1 

 89.7 

 90.9 



89.1 

 90.0 

 91.9 



90.3 



88.2 

 89.3 



95.9 

 91.7 

 93.8 



Carbo- 

 hydrates, 



Per cent. 

 96.6 

 96.9 

 96.4 



96.6 

 95.1 



95.8 



Energy. 



Per cent. 



89.2 

 90.7 

 90.4 



90.1 

 88.5 

 89.3 



93.8 

 96.6 

 96.6 



95.7 

 91.1 

 93.4 



92.6 

 93.2 

 93.8 



93.2 

 91.1 

 92.2 



97.9 

 98.1 

 97.2 



97.7 

 97.6 

 97 7 



88.6 

 89.2 



88. 3 

 86.0 

 87.2 



90 5 

 91.4 

 90.8 



90.9 

 90.3 

 90.6 



