21 



DETAILS OF THE DIGESTION EXPERIMENTS. 



In thrsc investigations with Oroo'on and Oklahoma wheats two series 

 of digestion experiments were carried on, each series consisting of 

 three experiments with each of three subjects. The diet consisted of 

 milk, and bread made from the different grades of flour. In the first 

 series the first three experiments were carried on sinniltaneousl}-, the 

 three subjects being fed on bread from the entire-wheat flour milled 

 from the Oregon wheat, and in addition sufficient milk to make the 

 diet palatable. Three more experiments followed in which bread from 

 the straight-grade tiour was substituted for the entire-wheat bread, and, 

 finally, in three more experiments Graham bread was used. In the 

 second series the experiments were repeated in a similar way with bread 

 made from the Oklahoma wheat. 



Besides these, two additional experiments were made with each sub- 

 ject in order to determine the influence of the bran and germ upon the 

 completeness of digestion. In the first of these the diet consisted of 

 bread from bran ffour, eaten with some milk. In the second, bread 

 from germ flour Avas substituted for the bran flour bread. 



The total number of separate experiments was therefore twenty-four. 

 The period of duration in each of the experiments with the ordinary 

 flours was four da3's, or twelve meals; in the experiments with the 

 ])ran and germ flour breads it was three days, or nine meals. 



The subjects, designated in these experiments as Nos. 1, 2, and 3, 

 were 3'oung men in good health. One was emploved as a laborer 

 on the universit}^ farm at field work and the care of stock, and the 

 other two devoted part of their time to university studies with several 

 hours each day of miscellaneous muscular work. 



EXPERIMENTS WITH ENTIRE-WHEAT, STRAIGHT-GRADE, AND 

 GRAHAM FLOURS (BREAD) FROM OREGON WHEAT. 



The following tables, Nos. 5 to 13, give the data of the nine experi- 

 ments in the series with Oregon wheat. Accompanying each tal)le 

 are statistics regarding the diet, subject, and date of the experiment, 

 and a sunmiar}^ of the data of income and outgo of nitrogen during 

 the experimental period. 



DIGESTION EXPERIMENT NO. 469. 



Kind of food. — Milk, and bread made from Oregon entire-wheat 

 flour. 



Subject.— M.2in No. 1. Farm hand employed at average farm labor. 

 Weight. — At the beginning of the experiment 180 pounds; at the 

 close 180 pounds. 



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

 March 11, 1903. 



