July 17. 1916 



Digestibility of Very Young Veal 



583 



for estimating the digestibility of the protein furnished by these foods. 

 Accordingly, in this investigation it has been assumed that the protein 

 of bread is 93.8 per cent (8, p. 33), that of butter 97 per cent (2, p. 104), 

 and that of fruit 85 per cent (2, p. 104) available. The following equa- 

 tions illustrate the method of applying the above factors: 



[Weight of protein in bread, butter, fruit] X [Percentage of undigested 



protein in each] = [Undigested protein from basal ration]. 

 [Total undigested protein] — [Undigested protein from basal ration] = 



[Undigested protein from meat alone]. 

 [(Meat protein consumed) — (Undigested protein from meat) ]-^ [Meat 



protein consumed] = [Estimated percentage digestibility of meat 



protein]. 



The results which have been obtained in the tests of the digestibility 

 of very young veal are given in Table I : 



Table I. — Data of digestion experiments with very young veal in a simple mixed diet 



