65 



macaroni were computed on the basis of the compo.sition of the raw 

 material, as the work of the previous year had .shown that the com- 

 position of the air-dried, cooked, and raw macaroni was so similar 

 that no appreciable error was introduced Y)y this method. 



In the second series, three dig-estion experiments were made with a 

 ration limited to macaroni and milk. The subject.s, healthy young- 

 men engaged in moderate muscular work, were not inconvenienced by 

 the simple character of the diet and it is believed that the results 

 obtained may be regarded as normal. 



For purposes of comparison three digestion experiments were also 

 made with a breakfast cereal made from durum wheat. During the 

 processes of manufacture of this rolled-wheat preparation a part of 

 the bran was removed. This breakfast food, cooked in water in the 

 usual way, was palatable and in flavor very much like similar break- 

 fast foods prepared from ordinary wheat. It was eaten with cream, 

 these two articles constituting the entire ration. 



The details of the separate digestion experiments and the income 

 and outgo of nitrogen are given in Tables -17 to 52. 



EXPERIMENTS WITH MACARONI AND DURUM WHEAT BREAD. 



DIGESTION EXPERIMENT NO. 493. 



^nd of food. — Milk, macaroni, and bread made from durum flour. 

 Subject. — Man No. 1, 24 years of age, employed at farm labor. 

 Weight. — At the beginning of the experiment 173.5 pounds; at the 

 close 173.25 pounds. 



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

 eJune 11, 1904. 



Table 47. — Results of digestion e.tperiment No. 493. 



29604— No. 156—05- 



