STUDIES ON FATS, OILS, AND FATTY ACIDS 



219 



Table 11 

 Average Coefficients of Digestibility, in Human Subjects, of Some High- 

 Melting Fats and Some Hydrogenated Fat Mixtures' 1 



a H. J. Deuel, Jr., in K. S. Markley, ed., Soybeans and Soybean Products, Interscience, 

 New York-London, 1951. 



b C. F. Langworthy and A. D. Holmes, U. S. Dept. Agr., Bull. No. 310, 1-22 (1915). 



c A. D. Holmes, U. S. Dept. Aqr., Bull. No. 613, 1-27 (1919). 



d H. J. Deuel, Jr., and A. D. Holmes, U. S. Dept. Agr., Bull. No. 1033, 1-15 (1922). 



• A. D. Holmes and H. J. Deuel, Jr., Am. J. Physiol, 54, 479-488 (1921). In these 

 tests, all of the oil was subjected to partial hydrogenation to yield fats of the varying 

 melting points. 



* A portion of the fats was almost completely saturated with hydrogen and blended 

 with sufficient untreated oil to give mixtures of the melting points indicated. 



9 The values in parentheses indicate the respective proportions of completely saturated 

 fat and untreated oil mixed in the fat blend. 



for the determination of fecal fat which did not include the soaps. Some 

 question has arisen, as a result of the investigations of Crockett and 



