21 



the same time. The order in which the}" were conducted was as follows: 

 The first series of experiments (with entire-wheat bread) extended 

 from April 17 to April 20, inclusive; the second series (with graham 

 bread) from April 23 to April 26, inclusive; and the third series (with 

 bread from standard patent flour) from May 1 to Ma_y 4, inclusive. 

 The experiments were taken up in this order because of the difficulty 

 experienced in previous experiments with a g-raham bread and milk 

 diet. It was believed that the investigation could be conducted to 

 better advantage b}" having the graham bread experiment lietween the 

 others, rather than at the beginning or close of the series. The four 

 days' diet of graham bread and milk caused a slight irritation of the 

 digestive tract and a slight attack of gastritis with two of the subjects. 

 The following tables, Nos. 6 to li, and the accompanying data show 

 the kind of food consumed, the subject experimented upon, the body 

 weight at the beginning and at the close of the experiment, and the 

 date and duration. Then follow statistics of the total nutrients in 

 the food and the feces, and the heat of combustion of each, and after 

 each of the tables statistics are given of the income and outgo of 

 nitrogen during the experiment. 



DIGESTION EXPERIMENT NO. 242. 



Ki7id of food. — Milk, and bread made from entire-wheat flour. 

 Suhjed. — University student No. 1, 22 years old. employed about 

 four hours per day at manual labor. 



Weight. — At the beginning of the experiment, 168 pounds; at the 

 close, 168 pounds. 



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

 April 17, 1901^ 



Table 6. — Results of digestion experiment No. 242. 



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



