51 



furnish the largest amount of dig'estible nutrients and available energ}'. 

 At the time of this investig'ation llour was selling in the principal mar- 

 kets of the Northwestern States at a cost not exceeding- 14.50 per bar- 

 rel, while entire-wheat and Graham flour sold in small packages at the 

 rate of $6 to $8 per ]>arrel. In some cases much higher prices are 

 charged for entire-wheat flour and similar preparations, as noted in 

 studies carried on at the Maine Experiment Station." 



In the following table the comparative amounts of digestible nutri- 

 ents which, at the prices given above, can be procured for 10 cents in 

 the three types of flour milled from the Oklahoma wheat are given: 



Table 40. — Comparative amounts of digestible nutrients obtained for 10 centx in different 



grades of four. 



»Kind of flour 



White flour 



Entire-wheat tlour 



Graham flour 



Carbohy- 

 drates ob- 

 tainable. 



Pounds. 

 3.16 

 2.18 

 2.09 



At the prices given 10 cents will purchase 4.4 pounds of white and 

 onh^ 3.3 pounds of entire- wheat or Graham flour. The 4.4 pounds of 

 white flour contain 1.24 pounds more of available protein and carbo- 

 h3^drates than 3.3 pounds of Graham costing the same amount of money. 

 The 4.4 pounds of white flour contain 1.14 pounds more digestible pro- 

 tein and carboh3'drates than the 3.3 pounds of entire- wheat flour costing 

 the same amount of money. From a pecuniary point of view it is 

 evident that the white flour is much the cheaper. 



INCOME AND OUTGO OF NITROGEN. 



Table 41 summarizes data regarding the income of nitrogen in the 

 food and the outgo in the feces and urine, as well as the gain or 

 loss by the body in the digestion experiments with the difl'erent sorts 

 of bread reported in the preceding pages. The flgures in each case 

 represent the average amounts per day. 



a Maine Station Rpt. 1899, pp. 92-106. 



