FOOD VALUE OF BUTTER 567 



Table 96. 



Fat Fat Assimilated 



Assimilated Investigator Per Cent 



Investigator Per Cent Huldgren & Landergren 5 95.4 



Rubner 1 96.3 Luhrig 6 96.0 



Rubner 1 97.3 Luhrig 6 97.0 



Malfatti 2 97.7 Wibbins and Huizenga 7 97.3 



Mayer 8 98.0 Wibbins and Huizenga 7 96.5 



Mayer 3 97.0 Von Gerlach 8 97.0 



Bertarelli 4 94.0 Langworthy and Holmes 9 .. . .97.0 



Langworthy and Holmes* show the following comparative 

 coefficients of digestibility, with allowance for metabolic products, 

 for butterfats, animal fats and vegetable fats : 



Table 97. 



Coefficient of Digestibility 



Kind of Fat Per Cent 

 Butterfat 97.0 



Animal fats: 



Lard 97.0 



Chicken fat 96.7 



Goose fat 95.2 



Fish fat 95.2 



Egg yolk fat 93.8 



Beef fat 93.0 



Mutton fat .. ..88.0 



1 Rubner, Zeitschrift fur Biologie, Vol. 15. No. 1, 1879, and Vol. 16, 

 No. 1, 1880. 



2 Malfetti. Sitzber, K. Akad. Wiss. etc., Vol. Ill, No. 5. 1884. 



3 Landwirtschaftl. Versuch. Station, Vol. 29, 1883. 



* Bertarelli, Riv. Ig. e. Sanit. Pub. Vol. 9, Nos. 14 and 15, 1898. 



5 Huldgren and Landergren, Skand. Arch. Physiol. Vol. 2, Nos. 4 and 5, 

 1890. 



9 Luhrig Zeitschift fur Untersuch. Nahr. u. Genussmittel, Vol. 2, Nos. 6 

 and 10, 1899. 



T Wibbins and Huizenga, Pfluger's Arch. Phy'siologie, Vol. 83, Nos. 10, 

 11, 12, 1901. 



8 Von Gerlach, Zeitschrift Phys. u. Diatet. Vol. 12, No. 2, 190&. 



9 Langworthy and Holmes, U. S. Dept. Agr. Bull. 507, 1917. 

 Langworthy and Holmes, U. S. Dept. Agr., Bulletin 310, 1915; Bulletin 



505, 1917; Bulletin 510, 1917. 



