25 



Table 10.— Remits of digestion experiment No. 246 — 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. 



Fat. 



Per cent. 

 90.0 



81.5 



Per cent. 

 96.6 



Carbo- 

 hydrates, 



Per cent. 

 93.2 



91.4 



Ash. 



Per cent. 

 54.6 



Heat of 

 combus- 

 tion. 



Per cent. 

 93.2 



n88.9 



88.6 

 a 85.1 



a. Estimated on the assumption that 90 per cent of the fat in the bread is digestible. 



During this experiment the subject eliminated 8,231 grams urine, 

 containing 81.73 grams nitrogen. The average nitrogen balance per 

 day was, therefore, as follows: Income in food, 25.16 grams; outgo 

 in urine, 20.43 grams, and in feces, 2.91 grams, implying a gain of 1.79 

 grams nitrogen, corresponding to 11.2 grams protein. 



DIGESTION EXPERIMENT NO. 247. 



Kind of food.— M.\\k, and bread made from graham flour. 



Subject. — University student No. 3. 



Weight.— At the beginning of the experiment, 161 pounds; at the 

 close, 157 pounds. 



Duration. — Four days, with twelve meals, beginning with breakfast 

 April 23, 1901. 



Table 11. — Results of digestion experiment No. 247. 



a Estimated on the assumption that 90 per cent of the fat in the bread is digestible. 



