DIGESTIBILITY OF SOME VEGETABLE FATS. 



15 



The results of these tests indicate that sesame oil compares favor- 

 ably with the preceding vegetable fats as regards thoroughness of 

 digestion. Of the total fat in the diet, 93.8 per cent was available 

 while 61.4 and 96.5 per cent of the protein and carbohydrates were 

 utilized by the body. The revised value for the digestibility of 

 sesame oil alone, allowing for metabolic products, is 98 per cent. 



The amount of sesame oil eaten per subject daily was 90 grams, and 

 in one case, experiment No. 333 with subject O. E. S., 106 grams of the 

 fat was consumed daily without apparent physiological aversion, 

 and when eaten in amounts not exceeding 106 grams daily it appar- 

 ently produces no laxative effect. Sesame oil, therefore, may be 

 considered a useful food. 



COCOA BUTTER. 



Cocoa butter is obtained as a by-product of the manufacture of 

 cocoa from the cocoa bean, the fruit of Tlieohroma cacao. The product 

 is a hard, yellowish fat of the odor of cocoa and has an agreeable taste 

 and rather low melting point. Compared with other vegetable fats 

 cocoa butter is relatively expensive and for this reason no doubt it 

 is httle used as such in the preparation of food products, although 

 large quantities of cocoa butter are eaten as an intimate constituent 

 of chocolate. 



As no noteworthy records of physiological tests of this fat have 

 been found in the review of the literature it is hoped that the results 

 of these experiments may be of special value. The fat, aheady used 

 in quantity in the making of confectionery, may assume importance 

 in other ways when it is possible to have a definite opinion regarding 

 the dietetic value of chocolate (retaining the cocoa fat) and cocoa 

 (from which fat has been removed). The experimental data are 

 recorded in the following table : 



Data of digestion experiments with cocoa butter in a simple mixed diet. 



' 



Weight. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 167, subject D. G. G.: 

 Blancmange containing cocoa butter. . 

 Wheat biscuit 



Grams. 



1,315.0 

 497.0 

 611.0 

 191.0 



Gram.s. 



694.3 



44.7 



531.0 



Grams. 

 23.0 

 52.7 

 4.9 



Grams. 



180.8 



7.4 



1.2 



Grams. 



511.1 



384.2 



70.9 



191.0 



Grams. 

 5.8 

 8.0 



Fruit 



3.0 



Sugar 















Total food consumed 



2,614.0 

 112.0 



1,170.0 



80.6 

 30.2 

 50.4 



189.4 



13.3 



176.1 



1,157.2 



57.8 



1,099.4 



16.8 



Feces. . 



10.7 



Amount utihzed 





6.1 











Per cent utilized 







62.5 



93.0 



95.0 



36.3 











Experiment No. 168, subject R. L. S.: 

 Blancmange containing cocoa butter.. 

 Wheat biscuit 



1,310.0 



291.0 



1,232.0 



03.0 



592.0 



26.2 



1,070.6 



22.9 



30.8 



9.8 



180.1 



4.4 

 2.5 



509.2 

 224.9 

 142.9 

 63.0 



5.8 

 4.7 



Fruit . . . - 



6.2 



Sugar 















Total food consumed 



2,896.0 

 84.0 



1,688.8 



63.5 

 25.6 

 37.9 



187.0 

 19.2 

 167.8 



940.0 



30.5 



909.5 



16.7 



Feces 



8.7 



Amount utihzed 





8.0 











Per cent utilized 







59.7 



89.7 



96.8 



47.9 











