74 



Table 58. — Resnlls of digestion experiment No. 597 — Continued. 



Sam- 

 ple 

 No. 



Coefficients of digestibility of 



total food 



Estimated coefficients of digesti- 

 bility of durum wheat breali- 



fast food 



Proportion of energy available 

 to body: 



In total food 



In durum wheat breakfast 

 food alone 



Weight of 

 material. 



Protein 

 (NX6.25). 



Per cent. 



80.28 



72. 18 



Fat. 



Per cent. 

 91.41 



62.54 



Carbohy- 

 drate.s. 



Per cent. 

 90.83 



89.94 



Ash. 



Per cent. 



Energy. 



Per cent. 



(89. OS) 



(84.43) 



86.61 

 81.93 



During- this experiment the subject eliminated 5,4S2 grams urine, 

 containing 43.31 gram.'-; nitrogen. The average nitrogen balance per 

 da}^ was therefore as follows: Income in food 11.24 grams; outgo in 

 urine 10.83 grams; and in feces 2.22 grams; implying a daily loss of 

 1.81 grams nitrogen, corresponding to 11.31 grams protein. 



SUMMARY OF DIGESTION EXPERIMENTS WITH MACARONI AND 

 DURUM WHEAT BREAKFAST FOOD. 



The table below summarizes the results of the digestion experiments 

 which were made with a ration of macaroni with durum wheat flour 

 bread and milk, macaroni with milk, and durum wheat breakfast food 

 with cream. For purposes of comparison the average results obtained 

 in 21 experiments previou.sly reported," with a diet of patent wheat 

 flour bread and milk, are also included. 



Table 59. — Digestibility of nutrierds and availahility of energy of entire rations containing 



macaroni ana durum wheat flour products. 



a U. S. Dept. Agr., Office of Experiment Stations Buls. 85, 101, 126, 143. 



