INVESTIGATIONS IN HUMAN NUTRITION. 389 



kinds and cooked in dilferent ways was done alonf^ with the cooking 

 experiments idready referred to. A total of 99 artificial digestion 

 experiments and 67 natural digestion experiments was made, and 

 the general conclusions drawn were that the differences in digestihilit v 

 between different kinds and cuts of meat or the same cuts cooked in 

 different ways are much smaller than is commonly supposed, all 

 showing high percentages of digestibility. 



In 16 experiments with healthy men R. D. Milner « tested the 

 digestibility of fish and poultry, finding that the proportions of 

 nutrients and energy assimilated were much the same as with other 

 animal foods. 



Experiments with healtln^ men to determine the digestibility of 

 cheese prepared with different amounts of rennet and cured for dilTer- 

 ent lengths of time were made by F. G. Benedict, and with Swiss, 

 Camembert and Roquefort cheeses by H. Snyder, at the Minnesota 

 Agricultural Experiment Station, in cooperation with the Bureau of 

 Animal Industry and the Oflice of Experiment Stations, but the 

 results still await publication in full. A brief sunmiary '' of the work 

 states that in general the results show that the different kinds of 

 cheese vary but slightly in nutritive value and that all are thoroughly 

 digested, even when eaten in considerable fjuantities. 



Of investigations undertaken in connection with medical work, 

 but of interest to students of nutrition, II. C. Carpenter's'' studies of 

 the nutritive value of buttermilk, particularly for infants, and 

 Walls's '^ studies of the digestibility of the proteids of cows' milk in 

 infancy, and similar papers, may be cited. 



The digestibility of com (maize) products prepared in different 

 ways has been studied by C. D. Woods and his associates.* 



The differences in the coefficients of digestibility of corn products 

 when eaten by healthv men in simple but appetizing diets were found 

 to be only a fraction of a per cent less than those obtained for wheat 

 bread, variations too slight to be of practical importance. The experi- 

 ments on the digestibility of hulled corn by Merrill, of the Maine 

 Station, have already been referred to (page 367). 



Merrill « also reports studies of the digestibilit}' of chestnut flour. 

 At the Shellield Scientific School of Yale University, Saiki-'' studied the 

 digestibility of raw chestnuts, particularl}' raw chestnut starch. His 

 results showed that this nniterial is relatively hidigestible. This work 

 of vSaiki was undertaken in connection with an investigation of some 



a Connecticut Storrs Station Ilpt. 1905, pp. 11()-142. 



&U. S. Dept. Ajjr., Oflice Kxpt. Sta.s., Rpt. of Dimtur, l!)0(i. p. 11. 



cjour. Amer. Med. At>8oc., 48 (1907), No. 19, p. j:)7(i. 



dJour. Amer. Med. Assoc, 48 (1907), No. 17, p. 13Si». 



« Maine Sta. Bui. 131; U. S. Dept. Agr., Farmere' lUi\. L'9H. 



/Jour. IViol., 2 (190G), No. 3, p. 251. 



