42 



Table 2S.—R(snlts of digestion, experiment Xo. .^9— Continued. 



Sam- 

 ple 

 No. 



of 



Coefficients of digestibility 

 total food 



Estimated coefficients of digesti- 

 bility of bread alone 



Proportion of energy actually 

 available to the bddy: 



In total food 



In bread alone 



Weight of 

 material. 



Protein 



(NX6.25). 



Per cent. 

 94.0 



90.0 



Fat. 



Carbohy 

 d rates. 



Pel- cent. 

 97.7 



I'd- cent. 

 95.1 



94.3 



A.sh. 



Per cent. 

 71.1 



Energy. 



Pir rent. 

 (94.5) 



(93.9) 



89.7 

 89.7 



During- the experiment the subject eliniinated 3,023 grams urine, 

 containing 47.40 grams nitrogen. The average nitrogen balance per 

 day was therefore as follows: Income in food 18.43 grams; outgo in 

 urine 15.82 grams; and in feces l.ll grams; implying a gain of 1.50 

 grams nitrogen, corresponding to 9.4 grams protein. 



SUMMARY OF RESULTS OBTAINED WITH BREAD FROM BRAN 



FLOUR. 



The results of the experiments with bread from bran flour are sum- 

 marized in Table 29. For purposes of comparison the table also includes 

 the average of experiments with bread made from the same flour with- 

 out the bran. 



Table 29.— DigestibiUty of nutrients and availaUlitii of energy of bread from straight- 

 grade flour with and vithout bran. 



In the experiments with the straight-grade flour without the ))ran 

 the results with the three subjects were in very close agreement. In 

 the experiments with the same flour plus bran the results for carl)o- 

 hydrates and energy agreed fairly well, but subject No. 3 digested 

 more of the protein than either of the other subjects, the results for 

 these two being close. Subject No. 3 dig'ested practically the same 

 proportion of the protein from the flour with the bran as from that 

 without it, but with the other subjects the protein of the bran flour 

 was noticeably less digestible than that of the straight-grade flour. 

 With all three subjects the digestibility of the carbohydrates and the 

 availability of the energy were lower for the bran flour than for the 

 straight-grade flour. 



