170 MILK [xi 



it is probably the same as in milk. While lastly, in 

 margarine, the fat is less easily digested, viz. only to 

 the extent of 95 per cent. Of course this refers to 

 the case of adults endowed with sound digestion. As 

 it has been already pointed out, milk in many cases 

 may prove far from an easily digested food. But while 

 a nutrient may be perfectly digested, the time required 

 for this operation differs in the case of different foods. 

 Thus, in certain experiments carried out to show the 

 relative digestibility of meat, mutton, milk, etc., in 

 the uncooked and cooked state, the following results 

 were obtained : 



Hours necessary 

 for Digestion. 



Beef 



Eaw . . . .2 



Boiled, half done . . 2 J 



Boiled, well done . . .3 



Boasted, half done . . .3 



Boasted, well done . . .4 



Mutton 



Baw . . . .2 



Veal 



Baw . . . 2J- 



Pork 



Baw . . . .3 



Milk- 

 Uncooked . . . -31 

 Boiled . . . .4 

 Sour . . . .3 

 Skimmed . . . . 3|- 



Effect of Boiling on Milk. We have already 

 pointed out the result the heating of milk has on its 



