26 



Table 10. — Rr.viH.^ of iligrstimi experhnent No. 474 — Continued. 



Sam- 

 ple 

 No. 



Estimated digestible nutrients 

 in bread 



Coeflicients of digestibility of 



total food 



Estimated coetlicients of digesti- 

 bility of bread Mlone 



Proportion of energy actually 

 available to tlie body: 



In total food 



In bread alone 



Weight of 

 material. 



Grams. 



Protein 

 (Nx6.'26). 



(Jraiii,^. 

 IOC). 3 



Per cent. 

 89.8 

 79. H 



Fat. 



Orams. 



Per cent. 

 96.3 



Carbohy 

 drates. 



Gramg. 

 1,393.3 



Per cent. 

 97.8 

 97.8 



Ash. 



Gram.'!. 



Per cent. 

 58.9 



Energy. 



( 'aloi-iex. 

 6, 533 



Per cent. 

 (95. 9) 

 (9.5.9) 



92.9 

 94.0 



During this experiment the subject eliminated 4,288 grams urine, 

 containing- 51.71 grams nitrogen. The average nitrogen balance per 

 day was therefore as follows: Income in food 12.66 grams; outgo in 

 urine 12.93 grams; and in feces 1.29 grams; implying a loss of 1.56 

 grams nitrogen, corresponding to 9.8 grams protein. 



DIGESTION EXPERIMENT NO. 475. 



IRnd of food. — Milk, and bread made from Oregon (xraham flour. 



Suhject. — Man No. 1. Conditions as in experiment No. 469. 



Weight. — At the beginning of the experiment iT-t pounds; at the 

 clo.se 174 pounds. 



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

 March 30, 1903. 



Table 11. — ReHultH of digestion experiment No. 475. 



