36 



Table 24. — Digestibility of nutrients and availability of energy of bread alone. 



Kind of food. 



Experiments with Orefimi wheat. 



Entire-whciit flonr bread. 



....do 



....do 



Average . 



Straight-grade flonr bread 



....do..: 



...do 



.Average . 



Graliam fionr bread , 



....do 



....do 



Average 



E.rpcrimciits witli Oklnhdiiin irlirat. 



Entire-wheat fionr bread. 



....do 



....do 



Average . 



Straight-grade fionr bread 



.do 



.do 



Average . 



Graham flour bread. 



do 



do 



.\verage . 



Protein. 



Per cent. 

 66.9 



11. "^ 

 68.9 



Carbohy- 

 drates. 



Per cent. 

 93.8 

 94.6 

 93.8 



77.3 



Energy. 



Per cent. 

 87.0 



89..') 

 86.7 



87.4 



80.6 



a Omitted from average. 



COMPARISON OF BREAD FROM THE THREE GRADES OF FLOUR 

 FROM THE SAME LOT OF WHEAT. 



In the experiments with Oregon wheat, the ligure.s in Table 2-i show 

 striking differences in the digestion of protein of the same flour by the 

 different subjects. Thus, subject No. 2 digested 65.3 per cent of the 

 protein of Graham bread, whereas subject No. 3 digested only 40.5 

 per cent. The latter figure is considered abnormall}^ low and is not 

 included in the average. In the experiments with the entire-wheat 

 bread, subject No. 1 digested 66.9 per cent of the protein, and subject 

 No. 2 digested 77.5 per cent; and the variation was nearly as wide in 

 the experiments with bread from straight-grade flour, ranging from 

 79.8 per cent with subject No. 3 to 89.4 per cent with subject No, 2. 

 On the other hand, in the case of the carbohydrates and energy, the 

 variations for the different subjects with the same flour were com- 

 paratively small. Notwithstanding the wide range in the digest- 

 ibility of protein of the same flour by the difl'e rent subjects, the results 

 are in perfect accord in this respect, that each subject digested the 

 nutrients of the straight-grade flour more thoroughly than those of 



