DIGESTIBILITY OF BEE ADS. 



65 



Taulb 1. — Pancreatic Digestiox. 



Fresh breads were used iu these experiments which at the time averaged the follow- 

 ing quantities of water : — Yeast bread, 39.1 %, that with alum baking powder, 40 %. So 

 the calculations iu the above table are made from 1.22 gramme and 1.20 gramme 

 respectively of dry bread. 



Table 2.— Pancue.vtic Digestion. 



In the experiments of Table 2 the same conditions were maintained as in Table 1, but 

 the two grammes of bread taken were dried at 100\ and reduced to powder before weighing. 

 In each of the above sets of experiments (Tables 1 and 2), two hours' digestion was given, 

 and the different breads, as in Series I, were baked by different persons, using the same 

 yeast " and baking powder. 



Table 3. — Pancheatic Digestion. 



The breads used iu this set of experiments were : (a) plain flour and water baked 

 (O iu the table) ; {b) bread made with a pure tartaric acid baking powder containing 

 tartaric acid, acid tartrate of potassium, bicarbonate of sodium and starch (Tartaric 

 B. P. of the tables) ; (c) a phosphate baking powder containing acid phosphate of calcium, 

 sulphate of calcium, bicarbonate of sodium and starch (Phosphate B. P. of the tables.) 

 (c/) an alum baking powder containing burned ammonium alum, acid phosphate of cal- 

 cium, bicarbonate of sodium, a very small quantity of bitartrate of potassium and starch 

 (Alum B. P. of the tables.) 



In this set of experiments and iu all that follow, the breads were first dried at 100°, 

 reduced to fine powder, two grammes taken, 5 c. c. of boiling water added to each, and 



' The yeast used in all these experiments was " Fleichman's Compressed Yeast." 



Sec. iii, 1887. 9. 



