DIGESTIBILITY OP SOME VEGETABLE FATS. 



Arnschink ^ reports an experiment of four days' duration with a 

 dog of 8 kilograms body weight. Fifty grams of olive oil was consumed 

 daily and 97.77 per cent digested. 



Olive oil has been studied from another viewpoint, namely, its 

 ability, as compared with certain animal fats such as butter and 

 cod Hver oil, to maintain growth. Work along these lines has been 

 reported by Osborne and Mendel ^ and McCollum and Davis, ^ who 

 concluded that olive oil was not capable of stimulating or maintain- 

 ing growth. 



In experiments here reported five subjects took part in the 11 diges- 

 tion experiments, the results of which are given in the following 

 tables : 



Data of digestion experiments with olive oil in a simple Tnixed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 151, subject D. G. G.: 

 Blancmange containing olive oil 



Grams. 



1,579.0 

 633.0 

 803.0 

 191.0 



Grams. 



734.7 



57.0 



697.8 



Grams. 



26.7 



67.1 



6.4 



Grams. 



192.6 



9.6 



1.6 



Grams. 



618.4 



489.3 



93.2 



191.0 



Grams. 

 6.6 

 10.1 



Fruit 



4.0 

















Total food consumed 



3,206.0 

 114.5 



1,489.5 



100.2 

 30.6 

 69.6 



203.7 

 10.0 

 193.7 



1,391.9 



66.4 



1,326.5 



20.7 





8.5 



Amoimt utilized 





12.2 









69.5 



96.1 



96.3 



58.9 











Experiment No. 153, subject R. L. S.: 

 Blancmange containiag olive oil 



1,587.0 



417.0 



810.0 



91.0 



738.4 

 37.6 

 703.9 



26.8 

 44.2 

 6.5 



193.6 

 6.3 

 1.6 



621.6 



322.3 



94.0 



91.0 



6.6 

 6.7 



Eruit 



4.0 

















Total food consumed 



2,905.0 

 102.5 



1,479.8 



77.5 

 31.4 

 46.1 



201.6 

 17.2 

 184.3 



1,128.9 



44.1 



1,084.8 



17.3 





9.8 







7.5 

















59.5 



91.6 



96.1 



43.4 











Experiment No. 154, subject R. F. T.: 



Blancmange containing olive oil 



Wheat biscuit 



1,865.0 



46.0 



1,283.0 



132.0 



867.8 



4.1 



1,114.9 



31.5 

 4.9 

 10.3 



227.5 



.7 

 2.6 



730.4 

 35.6 

 148.8 

 132.0 



7.8 

 .7 



Fruit 



6.4 

















Total food consumed. . . 



3,326.0 

 69.5 



1,986.8 



46.7 

 16.4 

 30.3 



230. 8 



14.6 



216.2 



1,046.8 



32.1 



1,014.7 



14.9 





6.4 







8.5 

















64.9 



93.7 



96.9 



67.0 











Experiment No. 183, subject D. G. G.: 



Blancmange containing olive oil 



Wheat biscuit 



1,127.0 

 561.0 

 775.0 

 209.0 



494.0 



50.5 



673.5 



21.1 



69.5 

 6.2 



138.8 

 8.4 

 1.5 



465.1 



433.6 



89.9 



209.0 



8.0 

 9.0 



Fruit 



3.9 

















Total food consumed 



2,672.0 

 69.0 



1,218.0 



86.8 

 21.4 

 66.4 



148.7 



7.6 



141.2 



1, 197. 6 



34.2 



1, 163. 4 



20.9 





5.9 



Amoimt utilized 





15.0 











Per cent utUized 







75.3 



96.0 



97.1 



71.8 











1 Ztschr. Biol., 26 (1890), No. 4, pp. 444, 446. 



2 Jour. Biol. Chem., 16 (1913), No. 3, pp. 423-437. 



3 Idem, 15 (1913), No. 1, pp. 167-175; 19 (1914), No. 2, pp. 245-250; 20 (1915), No. 4, pp. 641-668; 21 (1915), 

 No. 1, pp. 179-182. Wisconsin Sta. Bui. 240 (1914), pp. 33, 34. 



