110 Kansas Academy of Science. 



In the second experiment, or gastric digestion, the following percent- 

 ages of proteolytic digestion products were produced: 



1 0.465 gm. — 0.150 = 0.306 gm., or 30.6% 



I* 0.495 gm. — 0.119 = 0.376 gm., or 37.6% 



II 0.465 gm. — 0.205 = 0.260 gm., or 26.0%, 



II* . 484 gm. — . 334 = . 150 gm., or 15 . 0% 



III 0.365 gm. — 0.180 = 0.185 gm., or 18.5% 



III* 0.394 gm. — 0.155 = 0.239 gm., or 29.3% 



In the third experiment, pancreatic digestion, the following per- 

 centages of pancreatic peptones and soluble products of digestion were 

 produced : 



1 0.150 gm. — 0.075 = 0.075 gm., or 7.5% 



I* 0.119 gm. — 0.068 = 0.051 gm., or 5.1%, 



II 0.205gm. — 0.205 = 0.143 gm., or 6.2% 



II* 0.334 gm. — 0.125 = 0.109 gm., or 10.9% 



III 0.180 gm. — 0.095 = 0.085 gm., or 8.5%, 



III* 0.155 gm. — 0.079 = 0.076 gm., or 7.6% 



From the data obtained above the total soluble digested products were 

 calculated and found to be as follows: 



1 92.85% 



II 81.15%, 



III 91.30%, 



It would therefore be inferred from this data that the order of di- 

 gestibility of the various breads would be as follows: 



1. Bread made from a mixed flour composed of 66% per cent high 



protein flour and 33% per cent corn starch. 



2. Baker's bread (the exact composition of this bread was not 



learned) . 



3. "Home-made" bread, made from a high patent Kansas hard 



wheat flour. 



The manufacturers are constantly striving to improve their products 

 and adapt them more thoroughly to the conditions which confront us 

 to-day. Since these studies were begun a product has been announced 

 which is claimed to be superior to the corn flour already used. This new 

 product is called "corn gluten flour." The manufacturers say that it 

 "contains about 7 per cent of protein, 1 per cent of oil, the balance 

 starch. It does not contain any fiber. We consider this latter fact a 

 decided advantage, since it makes this product a truer substitute for 

 patent wheat flour, which is practically fiberless. Other wheat sub- 

 stitutes contain from 1 per cent to 13 per cent fiber, which of course 

 makes them less digestible." 



Corn starch, when mixed with ordinary patent flours, furnishes as 

 acceptable a loaf and in every way as satisfactory in lightness, porosity, 

 calorific value as that of patent flour. The breads of the latter variety 

 have been made in our Home Economics department. 



The one property which the addition of corn starch seems to con- 

 tribute is that of porosity. The patent flour seems to make a very 

 fine and comparatively compact loaf, spongy and light. The greater 

 addition of starch seems to contribute porosity. The crust of the bread 

 of the corn starch mixtures does not brown as nicely as the patent flour, 

 but gives a very light yellowish brown crust, which is very satisfactory. 

 We have tried combinations of the high protein flour 50 per cent, corn 

 starch 25 per cent, and corn meal 25 per cent, which makes a very 

 nutritious loaf, and from many standpoints a more nutritious bread. 



Price of Douglas Baker's Pure Food Corn Starch, $5.15 per hundredweight in bags, 

 $5.20 in barrels, f. o. b. Kansas City. 



