DIGESTIBILITY OF SOME VEGETABLE FATS. 13 



Summary of digestion experiments with coconut oil in a simple mixed diet. 



Experi- 

 ment 

 No. 



Subject. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



175 



D.G.G ■ 



Per cent. 

 70.0 

 62.5 

 54.0 

 69.8 

 61.9 

 53.5 

 57.0 

 75.1 

 71.4 

 60.8 

 70.0 

 68.3 



Per cent. 

 92.9 

 91.7 

 95.5 

 95.0 

 88.1 

 90.6 

 94.1 

 95.5 

 96.2 

 93.7 

 96.3 

 92.7 



Per cent. 

 95.4 

 97.3 

 96.2 

 97.3 

 95.4 

 96.2 

 96.6 

 98.0 

 96.8 

 96.7 

 97.0 

 97.3 



Per cent. 

 55.2 



176 



R. L. S 



55.2 



177 .. .. 



0. E.S 



60.1 



178 



R. F.T 



63.2 



199 



D.G.G 



49.1 



200 



201 



202 ... . 



R . L . S 



. E . S 



R. F.T 



39.3 

 62.4 

 75.6 



222 



D. G.G 



69.2 



223 



224 



225 



R.L.S 



O.E.S 



R. F. T 



57.0 

 74.8 

 59.3 





Average 







64.5 



93.5 



96.7 



60.0 









On an average 64.6 grams of coconut oil was eaten daily and was 

 well digested by the four subjects in these experiments, the average 

 coefficient of digestibility being 93.5 per cent. The coefficient of 

 availability is increased to 97.9 per cent by correcting for the meta- 

 bolic products occurring in conjunction with the unutiUzed fat in the 

 ether extract of the feces. In experiment No. 224, with subject 

 O. E. S., a relatively large amount of the fat, 131 grams per day, was 

 €ven more completely assimilated and, as evidenced by the report, 

 produced no abnormal ahmentary symptoms. In fact, no one of the 

 subjects reported any laxative condition. 



The protein and carbohydrates were 64.5 per cent and 96.7 per 

 cent available to the body, values which compare favorably with the 

 thoroughness of digestion of these constituents usually found in 

 similar tests. It may be reasonably concluded on the basis of these 

 results that coconut oil is suited to serve satisfactorily for food 

 purposes. 



SESAME OIL. 



The seeds of the sesame plant (Sesamum indicum) yield when sub- 

 jected to pressure an oil very similar in properties to cottonseed oil. 

 Sesame oil is not produced in the United States for cuUnary purposes, 

 although it is well known elsewhere and is imported to some extent 

 for use by those who have become accustomed to its use in other 

 countries. 



Although tests of its digestibiUty have not been found on record, 

 it is evident from a knowledge of oriental food habits and diets that 

 sesame oil is well known as a useful food in the far eastern countries. 

 The experiments herein reported were undertaken in order that the 

 comparative results obtained with the vegetable fats might be as 

 comprehensive as possible. The same methods were employed in 

 these tests as mth the other fats, and four subjects took part in the 

 work. The experimental data are recorded below: 



