52 



Table 41. — Average, daili/ income and outgo of nitrogen in digestion experiments Nos. 



469-49L 



Experi- 

 ment 

 No. 



469 

 470 

 471 

 472 

 473 

 474 

 475 

 476 

 477 



478 

 479 

 480 

 481 

 482 

 483 

 484 

 485 

 486 



487 

 488 

 489 



490 



491 

 492 



Sub- 

 ject 

 No. 



Kind ol' food. 



Nitrogen. 



In food. 



Oregon ivheat. 



Entire-wheat flour bread witl> milk . . 



do 



do 



Straight-grade flour bread with milk. 



do 



do 



Graham flour bread with milk 



do 



Ch 



.do. 



Oklahoma tvheat. 



Straight-grade fiour bread with milk. 



do 



do 



En tire- wheat flour bread with milk . . 



do 



do 



Graham flour bread with milk 



do 



do 



Brail flour. 



Bran flour bread with milk. 



do 



do 



Ocriii flour. 



Germ flour bread with milk 



do 



do 



anis. 

 17.87 

 17.56 

 11.81 

 16.34 

 16.10 

 12. 66 

 H.19 

 12. 28 

 8.35 



27. 90 

 19. 55 

 18.40 

 28. 53 

 19. 26 

 16.72 

 29. 93 

 19.89 

 15.41 



26. 83 

 17. 88 

 18.43 



28.61 

 23. 28 

 19.44 



Gain (-I-) 



or 

 loss (-). 



21.92 

 20. 91 

 15. 82 



26. 53 

 15. 67 

 17. 24 



2.23 

 1.56 

 1.11 



2.18 

 1.45 

 1.18 



Gramg. 

 -fO.32 

 -1-2.71 

 -1.66 

 -2.69 

 -t 2. 85 

 -1..56 

 -3.94 

 -2. 56 

 -6.46 



-1.70 

 -1.53 

 -1-1.30 

 + .28 

 + .55 

 - .17 

 -1.38 

 + 1.23 

 -1.07 



-f2.68 

 -4.59 

 -f-1.50 



- .10 

 +6.16 

 + 1.02 



The amount of nitrogen taken per day varied within rather wide 

 limits, and it is noticeable that subject No. 3, in each series of tests, 

 received considerably less nitrogen than the other two subjects, owing 

 to the fact that he ate smaller amounts of food. 



In experiments of a few days' duration it is not absolutely certain 

 that the nitrogen of the urine represents that of the diet, though it 

 seems proba))le that such is the case, as is indicated by the fact that 

 marked changes in the nitrogen consumed are quickly followed by 

 corresponding changes in the amounts excreted in the urine. In 11 of 

 the experiments there was a gain of nitrogen and in 13 a loss. How- 

 ever, too much importance should not be attributed to these gains and 

 losses, as the experimental periods were short and it is probable that 

 in all cases nitrogen ecjuilibrium would have been reached with the 

 amounts consumed if the period had ])eeu longer. It is noticeable 

 that on an average the feces from the coarser breads contained a larger 

 proportion of the nitrogen consumed than was the case with the bread 

 from straight-grade flour, a fact which has been brought out in refer- 

 ring to the lower coefficients of digestibility of the breads from the 

 coarser flours. In general, no differences in the gains or losses of 

 nitrogen were observed which could be attributed to the consumption 

 of breads from different grades of flour. 



