17 



much larger than those of either the entire-wheat or the straight-grade 

 flour. The comparative sizes of granules from graham, entire-wheat, 

 and straight-grade flours ground from soft wheat are shown in the 

 micro-photographs reproduced in Plate I, figs. 1 and 2, and Plate II, 

 fig. 1, p. 48. 



COMPOSITION OF FECES AND URINE OBTAINED IN DIGESTION 



EXPERIMENTS. 



The composition of the dry matter of the feces from the digestion 

 experiments is given in Table 4, while Table 5 records the amount, 

 specific gravity, and percentage of nitrogen of the urine. 



A description of the samples of feces and urine follows: 



Nos. 178, 199, 180, 195, 196, 197, 213, 214, and 215 represent the feces which were 

 obtained in the digestion experiments with hard spring wheat products. 



Nos. 225, 226, 227, 233, 234, 235, 245, 246, 247, 252, 253, 254, 261, 262, and 263, the 

 feces which were obtained in the digestion experiments of 1901-2 with soft winter 



wheat. 



Nos. 166-177, 183-194, and 200-212, the urine from the digestion experiments with 



hard spring wheat products. 



Nos. 228, 229, 230, 236, 237, 238, 248, 249, 250, 255, 256, 257, 264, 265, and 266, the 

 urine obtained in the experiments with soft winter wheat. 



Table -i.— Composition of dry matter of feces from digestion experiments vnth hard and 



soft wheat breads. 



Sample 



No. 



178 

 179 

 180 

 195 

 196 

 197 

 213 

 214 

 215 



225 

 226 

 227 

 233 

 234 

 235 

 245 

 246 

 247 

 252 

 253 

 254 

 261 

 262 

 263 



Whence obtained. 



Experiments with hard wheat: 



Experiment No. 242 



Experiment No. 243 



Experiment No. 244 



Experiment No. 245 



Experiment No. 246 



Experiment No. 247 



Experiment No. 248 



Experiment No. 249 



Experiment No. 250 



Experiments with soft wheat: 



Experiment No. 309 



Experiment No. 310 



Experiment No. 311 



Experiment No. 312 



Experiment No. 313 



Experiment No. 314 



Experiment No. 315 



Experiment No. 316 



Experiment No. 317 



Experiment No. 318 



Experiment No. 319 



Experiment No. 320 



Experiment No. 321 



Experiment No. 322 



Experiment No. 323 



Protein 



(NX6.25) 



Per 



cent. 

 .SO. 25 

 28.37 

 25. 00 

 23. 25 

 23. 31 

 21.67 

 29.94 

 28. 56 

 23. 94 



14.10 

 21. 83 

 26. 75 

 14. 31 

 16.76 

 20.06 

 22. 61 

 23.13 

 25. 34 

 17.94 

 21.00 

 18. 67 

 19.50 

 17.86 

 19.13 



Fat. 



Carbo- 

 Ihydrates. 



Per cent. 



12.26 



7.45 



7.44 



8.70 



5.61 



6.41 



17. 46 



11.44 



9.30 



17.04 



15. 84 

 9.10 

 5.36 



10.32 

 4.32 

 8. .58 



13.13 



15. 26 

 5.31 



11.65 

 6.00 

 6.44 



13.98 

 8.25 



Per cent. 

 34. 42 

 35.37 

 41.35 

 50.16 

 47.59 

 50.48 

 25. 02 

 26.42 

 36.47 



45. 15 

 38.92 

 39.40 

 60.48 

 55.98 

 56. 51 

 43.99 

 38.92 

 32. .59 

 56.28 

 46.38 

 51.76 

 57.06 

 51.14 

 52.68 



A.sh. 



Per cent. 

 23.07 



28. 81 

 26. 21 

 17. 89 

 23. 49 

 21.44 

 27. 58 

 33. .58 

 30. 29 



23.71 

 23.41 

 24. 75 

 19. 85 

 16. 94 

 19.11 

 24.82 



24. 82 

 26. 81 

 20. 47 

 20.97 

 23.57 

 17.00 

 17.02 

 19.94 



Heat of 

 combus- 

 tion per 

 gram 

 deter- 

 mined. 



Calories. 

 4.ti3H 

 4.070 

 4. 351 

 4. 415 

 3.960 

 4.170 

 4.720 

 4.265 

 4.654 



5.030 

 5.300 

 4.400 

 4.340 

 4. 420 

 4.160 

 5.050 

 5.160 

 5.360 

 4.290 

 4.410 

 3.990 

 4. 220 

 4.470 

 4.170 



19047— No. 126—03- 



-2 



