45 



each subject, however, the digestibility of the ration with wliite bread 

 w^as greater than that with entire wheat. In the experiments with 

 Michigan soft wheat individual diti'erences are noticeable, but thev 

 are less pronounced, and, as was the case with the other wheats, each 

 .subject digested the ration of white bread and milk more completely 

 than bread made from either of the other flours. 



In Table 34: the calculated digestibilitj' of the nutrients and availa- 

 bility of the energy of the bread alone are given: 



Table 34. — Summary of digestion experiments ivith soft winter icheai; digestibilitij of 

 nutrients and availability of energy of bread alone. 



These results are calculated, as explained on page IH. hy assuming 

 that 97 per cent of the protein and 98 per cent of the carbohydrates of 

 the milk were digested.^' 



The average result of the experiments with flour milled from Indi- 

 ana soft winter wheat shows that 88.9 per cent of the protein and 96 

 per cent of the carbohvdrates of the white bread from mixed-orade 

 flour were digested, and that 90.4 per cent of the energy wasavailable. 

 As regards the bread from entire-wheat flour, ground from the same 

 lot of wheat, 84.6 per cent of the protein and 89.6 per cent of the car- 



«It was also assumed that 95 per cent of the fat of the milk would be digested, ])ut 

 with this factor the digestibility of the fat of bread could be computed satisfactorily 

 in only a few cases; therefore figures for this constituent are left out of Table 34. 

 In all cases where the digestibility of bread fat could not be computed it was assumed, 

 in order to estimate the available energy of the bread, that 90 per cent would be 

 digested. 



