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EXPERIMENT STATION RECORD. 



study of the composition and digestibility of white and whole-wheat 

 bread. The composition of the two sorts of bread was as follows: 



Composition of white and whole-ivheat bread. 



Water 



Drj substance . . 



Total ash 



Phosphoric acid. 

 Soluble matter . . 



Nitrogen. 



Albumen, calculated from nitrogen 



Pure albumen 



Soluble nitrogenous matter 



Starch and saccharine matters, etc. 

 Starch 



Sugar (maltose) 



Dextrin 



Cellulose 



Fat. 



Acidity (lactic acid) 



Loss of water in fifteen days . 



Artificial digestion experiments were made with mixed saliva and 

 Benger's liquor pancreaticus and liquor pepticus. The principal deduc- 

 tions from the experiments, which are discussed in detail, follow: 



" From the experiments we are justified in concluding that the higher nutritive 

 value which we might, upon pure chemical grounds, ascribe to brown bread, can not, 

 with the single exception of fats and mineral constituents, be maintained from the 

 physiological side. On the other hand, distincty less of the nutritive materials actu- 

 ally get into the blood in the case of brown than of white bread. , , . 



"White bread is, weight for weight, more nutritious than brown. Therefore it 

 appears the preference given by operators in large towns for white bread has, to a 

 certain extent, a sound physiological basis. 



"In the case of people with irritable intestines, white bread is to be preferred to 

 brown. 



"In the case of people with sluggish intestines, brown bread is preferable to 

 white, as it tends to maintain regular peristaltic action, and insure regular evacu- 

 ation of the bowels, with all its attendant advantages. 



"In cases where the proportion of mineral ingredients, and especially of lime 

 salts, in other articles of food or drink is insufficient, brown bread is preferable to 

 white. . . . 



"If the dietary is insufficient in fat, or if the patient is unable readily to digest 

 fat in other forms, brown bread may possibly be preferable to white." 



The use of molasses in feeding animals, D. Dickson and L. 

 Malpeaux (Ann. Agron., 24 {1598), No. 8, pp. 353-381).— Experiments 

 on the value of molasses as part of a ration are reported with sheep, 

 pigs, steers, milch cows, and horses. The principal conclusions follow : 

 When molasses formed part of the ration of sheep, pigs, and steers 

 the gains in live weight were rapid. When molasses was fed to milch 

 cows the total milk yield and the amount of fat and milk sugar in the 

 milk was increased. The increase is not regarded as sufficient to war- 

 rant the conclusion that molasses is a suitable food for milch cows. 

 Molasses is regarded as an excellent food for horses. It was readily 

 eaten and vigor and weight were maintained when it was added to the 



