NORMAL FACTORS ALTERING DIGESTIBILITY OF FATS 



231 



Table 15 

 Comparison of Effect of Melting Point on Digestibility of Some Natural 

 and Hydrooenated Fats in Rats, and Distribution of Excreted Fat between- 

 Neutral Fats and Soaps' 1 



° Adapted from H. J. Deuel, Jr., in K. S. Markley, ed., Soybeans and Soybean Product*, 

 Vol. II, Interscience, New York-London, 1951. 



6 V. Augur, H. S. Rollman, and H. J. Deuel, Jr., J. Nutrition, 33, 177-186 (1947). 

 • M. E. Crockett and H. J. Deuel, Jr., J. Nutrition, 33, 187-194 (1947). 



tures of simple triglycerides or as mixed triglycerides, the mixed tri- 

 glycerides were better utilized than were the simple triglycerides. These 

 data are summarized in Table 16. 



In some cases, branched-chain acids have been found to be less efficiently 

 utilized than straight-chain acids. Thus, Weitzel 101 investigated the 

 behavior of a-substituted myristic acids when fed to dogs as the triglyc- 



Tristearin, 10%, triolein, 5% 51 .0 



79.2 

 Diatearomonoolein, 15% 94.2 



24.5 

 Tristearin, 5%, triolein, 10% 87 . 5 



35.9 

 Monostearodiolein, 15% 89.4 



14.6 



42.2 

 37.6 

 57.9 

 63.3 

 68.7 

 68.5 

 72.8 

 73.3 



» K. F. Mattil and J. W. Higgins, J. Nutrition, 29, 255-260 (1945). 

 101 G Weitzel, Z. physiol Chem., 287, 254-296 (1951). 



