COMPOSITION AND FEEDING VALUE 



2 9 



NUTRITIVE VALUE DETERMINED 



& Labor expended True 



in chewing nutritive 

 n IB and digestion value 



Cooking and Digestibility. In general it is fig- 

 ured that cooked vegetable foods are five-sixths to 

 nine-tenths less tough or resistant than the raw 

 foods. Lehmann and Gunkel 7 report a rather elab- 

 orate experiment along this line with peas. The 

 relative resistance to the cutting surface or tough- 

 ness was 220 when cooked for 15 minutes, 39 when 

 cooked for 60 minutes in distilled water, and 65 

 when cooked for 60 minutes in spring water. Rich- 

 ter 8 speaks of an experiment as to the digestibility 

 by man of peas cooked in soft and in hard water. 

 Peas cooked in distilled water were better borne 

 and caused less digestive disturbance than others. 

 When cooked in distilled water peas had the follow- 

 ing coefficients and digestibility: Dry matter 92, 

 protein 89, fat 87, and ash 81. When cooked in 

 hard water the coefficients were: Dry matter 91, 

 protein 33, fat 58, and ash 51. 



Further digestive experiments are reported by 



T E. s. R., Vol. 19. 



8 E. S. R., Vol. 15. 



