DIGESTIBILITY OP SOME VEGETABLE FATS. 



9 



manufactured in its laboratories, and being freshly made was judged 

 to be of most excellent qualit3^ The commercial samples were much 

 older, but were considered excellent in odor, flavor, and color. There 

 was no apparent difference in the flavor of the two samples, which 

 would seem to indicate that peanut oil which has been carefully han- 

 dled has good keepmg qualities, and as no noteworthy differences in 

 properties appeared in the digestion experiments no further reference 

 will be made to the source of the oil used. 



Four different subjects assisted in the study of this fat, and the 

 usual uniform and standardized conditions of conductmg the work 

 were maintained tliroughout the experiments. The results of the 

 five tests are as follows: 



Data of digestion experiments with peanut oil in a simple mixed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbo- 



hj'drates. 



Ash. 



Experiment No. 30, subject J. N. F.: 



Blancmangecontaining peanut oil 



Grams. 



1,918.0 



241.0 



1,002.0 



52.0 



Grams. 



1,037.0 



21.7 



847.7 



Grams. 



47.8 



25.5 



4.0 



Grams. 



340.6 



3.6 



5.0 



Grams. 



481.2 



186.3 



142.3 



52.0 



Grams. 

 11.4 

 3 9 



Fruit 



3 



Sugar 

















3,213.0 

 68.0 



1,906.4 



77.3 

 23.8 

 53.0 



349.2 



8.8 

 340.4 



861.8 



27.2 



834.6 



18 3 





8 2 







10 1 











i 



69.2 



97.5 



96.8 







i 





Experiment No. 31, subject W. E. L.: 

 Blancmange containing peanut oil 



1,476.0 



26.0 



1,000.0 



143.0 



797.0 



2.3 



846.0 



36.9 

 2.8 

 4.0 



262.5 

 0.4 

 5.0 



370.9 

 20.1 

 142.0 

 143.0 



8.7 

 4 



Fruit ". 



3.0 



















2, 645. 

 32.0 



1,645.3 



4.3.7 

 11.4 

 32.3 



267.9 



6.4 



261.5 



676.0 

 10.5 



665.5 



12 1 





3 7 







8 4 

















73.9 



97.6 



98.4 



69.4 











Experiment No. 32, subject ^\ . A. D.: 

 Blancmange containing peanut ail 



1,883.0 



442.0 



819.0 



68.0 



1, 022. 4 



39.8 



692.9 



47.2 



46.8 



3.3 



332.6 

 6.6 

 4.1 



-169. 7 

 341.7 

 116.3 

 68.0 



11.1 

 ■ 7.1 



Fruit 



2.4 



Sugar 















Total food consumed 



3,212.0 

 78.0 



1, 755. 1 



97.3 

 18.1 

 79.2 



343.3 



13.4 



329.9 



995.7 

 36.7 

 959.0 



20.6 





9.8 



Amount utilized 





10.8 











t 



81.4 



96.1 



96.3 



52.4 









Experiment No. 36, subject J. N. F.: 



Blancmange eontaroing peanut oil 



1,787.0 



224.0 



1,621.0 



40.0 



1,059.3 



20.2 



1,321.8 



43.4 

 23.7 

 12.2 



275.8 

 3.4 

 3.0 



.397.2 

 173.1 

 176.4 

 40.0 



11.3 

 3.6 



Fruit 



7.6 



Sugar 















Total food consumed 



3, 572. 

 78.0 



2,401.3 



79.3 

 18.1 

 61.2 



282.2 



17.7 



264.5 



786.7 

 31.5 

 755.2 



22.5 



Feces 



10.7 







11.8 





1 







1 



77.2 



93.7 



96.0 



52.4 









Experiment No. 37, subject J. V. C: 



Blancmange containing peanut oil 



Wheat biscuit . ... 



1,704.0 

 291.0 



1,442.0 

 231.0 



1,010.7 



26.2 



1,253.1 



41.6 

 .30.8 

 11.5 



262.9 

 4.4 

 2.9 



377.8 

 224.9 

 167.3 

 231.0 



11.0 



4.7 



Fruit 



7.2 



















3,668.0 

 78.0 



2,290.0 



83.9 

 20.0 

 63.9 



270.2 



12.7 



257.5 



1,001.0 

 32.6 

 %8.4 



22.9 





12.7 



Amount utilized 





10.2 











Per cent utilized 







76,2 



95.3 



96.7 



44.5 











Average food consumed per subject per day. 



1,087.3 



666.5 



25.4 



100.9 



288.1 



6.4 



70069°— Bull. 505—17- 



