44 



urine, 21.29 grams, and in feces, 2.94 grams, implying a gain of 3.10 

 grams nitrogen, corresponding to 19.9 grams protein. 



SUMMARY OF RESULTS OBTAINED WITH SOFT WINTER WHEAT 



PRODUCTS. 



In Table 33 a summary is given of the digestibility of the nutrients 

 andavailablity of the energy of the entire food of the various digestion 

 experiments with milk and white bread from mixed-grade flour, white 

 bread from straight-grade flour, entire-wheat bread, and graham, all 

 ground from soft winter Avheat. 



Table 33. — ■Stniiniari/ of digestion experiments with soft winter wheat; digestibUitij of 

 nutrients and availabUiti/ of energy of total food. 



The results summarized in the table show that, in general, the ration 

 consisting of milk and w^hite bread made from the patent grade flour 

 was more digestible than the rations of milk and bread made from 

 either of the other kinds of flour, also that a larger percentage of 

 energy was available to the body in the case of white bread and milk 

 than from the entire- wheat or graham bread and milk. 



In the experiments with Indiana soft wheat individual diflerences as 

 regards the ability to digest the bread and milk rations were quite 

 pronounced with the various subjects; in the case of the white bread, a 

 difference of about 5.5 per cent in the digestibility of the protein being- 

 observed. Subject No. 1 digested the wheat bread and also the entire- 

 wheat bread more completely than did subject No. 2 or No. 3. With 



