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The Digestibility and Nutkitivic Vai.ik ok Breaii 9 



1 ntroduetion 9 



Milling the samples of wheat 10 



Description of samples of wheats and flours 1- 



Com position of samples of wheats and flours 1 •> 



Composition of samples of food materials ^^ 



Composition of feces and urine 1*> 



Experimental methods I ''^ 



Details of the digestion experiments -1 



P'xperiments with entire-wheat, straight-grade, and Uraham flours (bread) 



from Oregon wheat -^ 



Digestion experiment No. 469 21 



Digestion experiment No. 470 22 



Digestion experiment No. 471 23 



Digestion experiment No. 472 24 



Digestion experiment No. 473 24 



Digestion experiment No. 474 25 



Digestion experiment No. 475 2fi 



Digestion experiment No. 476 27 



Digestion experiment No. 477 - 27 



Experiments with straight-grade, entire-wheat, and (irahani flours (l)read) 



from Oklahoma wheat 28 



Digestion experiment No. 478 28 



Digestion experiment No. 479 29 



Digestion experiment No. 480 -^0 



' Digestion experiment No. 481 '^0 



r Digestion experiment No. 482 •'! 



Digestion experiment No. 483 ■^- 



Digestion experiment No. 484 ■^■^ 



Digestion experiment No. 485 •'•» 



Digestion experiment No. 486 ■»■* 



Summary of results obtained with bread from different grades of flour. 35 

 Comparison of bread from the three grades of flour from the same lot 



of wheat "^*^ 



Comparison of bread from the same grade of flour from the two lots 



of wheat ^^ 



Undigested starch in feces "'" 



Experiments with bread from " bran flour" 39 



Digestion experiment No. 487 



Digestion experiment No. 488 



Digestion ex{)eriment No. 489 



Summary of results obtained with bread from bran flour 42 



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