6 



The Digestibility and Nutritive Value ok Bread — Continued. Page. 



Experiments with ))read from "germ flour " 46 



Digestion experiment No. 490 4() 



Digestion experiment No. 491 47 



Digestion experiment No. 492 48 



Summary of results obtained with bread from germ flour 49 



Tlie comparative pecuniary value of Graham, entire-wheat, and straight- 

 grade flour 50 



Income and outgo of nitrogen 51 



General summary of results and conclusions of experiments with l>read 53 



The Digestibility and Nutritive Value of Macaroni 55 



Introduction 55 



Milling of samples 56 



Composition of samples of wheat and milling products 59 



Manufacture of the macaroni 61 



Composition of samples of food materials 62 



Composition of feces and urine 62 



Experimental methods 63 



Details of the digestion experiments 64 



Experiments with macaroni and durum wheat bread 65 



Digestion experiment No. 493 — 65 



Digestion experiment No. 494 _ 66 



Digestion experiment No. 495 66 



Digestion experiment No. 496 67 



Digestion experiment No. 497 68 



Digestion experiment No. 498 69 



Experiments with macaroni 69 



Digestion experiment No. 592 . 69 



Digestion experiment No. 593 70 



Digestion experiment No. 594 71 



Experiments with durum wheat breakfast food 72 



Digestion experiment No. 595 '. 72 



Digestion experiment No. 596 72 



Digestion experiment No. 597 73 



Summary of digestion experiments with macaroni and durum wheat 



breakfast food 74 



The results of American and other experiments with macaroni 77 



Income and outgo of nitrogen 78 



Conclusions of experiments with macaroni 79 



