FOODS ANIMAL PRODUCTION. 



877 



Digestibility of various fats by man. 



Although the differences in digestibility of the various sorts of fat 

 are small, the author does not believe that they are entirely due to 

 experimental errors. The butter and lard and the batter and rendered 

 butter are regarded as slightly more digestible than the other fats. 

 Tiie superior quality of the oleomargarin and similar products used is 

 noted. The article contains references to previous experiments along 

 similar lines. 



The theory of fat resorption, III, O. Frank (Ztschr. Biol., 36, JVo. 

 4, pp. 568-593). — In continuation of previous work ' the author reports 

 a number of experiments with dogs. The principal conclusions Mere 

 as follows: With the exception of stearic acid ester, ethyl esters of the 

 higher fatty acids were consumed in large amounts by a dog. Before 

 being resorbed they underwent cleavage in the small intestine. None 

 was found in the chyle. From investigation it seems certain that a 

 synthesis of fatty acids and glycerin to triglycerid takes place before 

 fat is absorbed. In addition to the resorbed fats in the chyle, fatty 

 material is also found which is derived from the intestine and intestinal 

 juices. The secretion of such material is small — not greater than in the 

 case of fasting. 



Chemical composition of the carcasses of pigs, H. W. Wiley 

 et AL (U. S. Dept. Agr., Division of Chemistry Bui. 53, pp. 80). — A 

 detailed study was made of the chemical composition of the carcasses 

 of Berkshire, Tamworth, Chester White, Poland China, Duroc Jersey, 

 and Yorkshire pigs. There were 3 Duroc Jerseys and 1 of each of the 

 other breeds. The carcasses were received from the Iowa Station, and 

 this investigation supplements a feeding test at the station not yet 

 reported, comparing the different breeds. In addition to the regular 

 cuts, the skin, bones, marrow, spinal cord, tendons, and hoofs were 

 analyzed, the determinations made being water, fat, proteids insoluble 

 in hot water, gelatinoids, flesh bases, lecithin, and ash. The results 

 are reported in detail for each cut of each pig. The table which fol- 

 lows shows the composition of some of the more important cuts from 

 each breed. 



Arch. Physiol [Du BoiB-Reymond], 1892, p. 497; 1894, p. 297. 



