12 



BULLETIN 507, U. S. DEPAETMENT OP AGEICULTUBE. 



A series of experiments, accordingly, has been made to determine the 

 digestibility of cream m comparison with that of other fats. 



Cream of average quality was purchased of a local dealer and 

 incorporated in a blancmange in the manner previously described, 

 except that, owing to the larger volume of the cream, no skim milk 

 was necessary and a much smaller amount of cornstarch was needed 

 to thicken the mixture. The results of seven digestion experiments, 

 in which five different subjects participated, follow: 



Data of digestion experiments with cream in a simple mixed diet. 





Weight. 



Water. 



Pro- 

 tein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 180, subject R. L. S.: 



Blancmange containing cream 



Grams. 



1,461.0 



328.0 



1,116.0 



82.0 



Grams. 



' 738. 8 



29.5 



969.8 



Grams. 



30.5 



34.8 



8.9 



Grams. 



149.2 



4.9 



2.2 



Grams. 



534.3 



253.5 



129.5 



82.0 



Grams. 

 8.2 



Wheat biscuit 



5.3 



Fruit 



5.6 



















2,987.0 

 69.0 



1,738.1 



74.2 

 21.7 

 52.5 



156.3 



10.6 



145.7 



999.3 

 29.6 

 969.7 



19.1 





7.1 







12.0 

















70.8 



93.2 



97.0 



62.8 











Experiment No. 181, subject 0. E. S.: 



1,803.0 

 145.0 



1,547.0 

 197.0 



911.8 



13.0 



1,344.3 



37.7 

 15.4 

 12.4 



184.1 

 2.2 

 3.1 



659..3 

 112.1 

 179.5 

 197.0 



10.1 



Wheat biscuit 



2.3 



Fruit .' 



7.7 















3,692.0 

 69.0 



2, 269. 1 



65.5 

 18.8 

 46.7 



189.4 



11.4 



178.0 



1, 147. 9 



33.4 



1, 114. 5 



20.1 





5.4 







14.7 











Per cent utilized 







71.3 



94.0 



97.1 



73.1 











Experiment No. 182, subject R. F. T.: 



Blancmange containing cream 



1,885.0 

 11.0 



1,580.0 

 88.0 



953.2 



1.0 



1,373.0 



39.4 



1.2 



12.6 



192.5 

 0.1 

 3.2 



689.3 



8.5 



183.3 



88.0 



10.6 



Wheat biscuit 



0.2 



Fruit 



7.9 



Sugar '. 















Total food cojisumed 



3,564.0 

 60.0 



2,327.2 



53.2 

 12.9 

 40.3 



195.8 



14.2 



181.6 



969.1 



26.5 



942.6 



18.7 





6.4 







12.3 











Per cent utilized 







75.8 



92.7 



97.3 



65.8 











Experiment No. 306, subject H. F. B.: 



2,102.0 

 52^.0 

 717.0 

 157.0 



1,101.7 



47.1 



623.1 



47.3 

 55.4 

 5.7 



281.2 

 7.8 

 1.4 



661.3 



404.3 



■ 83.2 



157.0 



10.5 



Wheat biscuit " 



8.4 



Fruit 



3.6 

















Total food consumed 



3,499.0 

 140.0 



1,771.9 



108.4 

 40.2 



68.2 



290.4 



23.2 



267.2 



1,305.8 



64.8 



1,241.0 



22.5 



Feces 



11.8 







10.7 











Per cent utilized 







62.9 



92.0 



95.0 



47.6 











Experiment No 307, subject D. G G.: 



Blancmange containing cream 



2,179.0 

 485.0 

 369.0 

 137.0 



1,142.0 



43.6 



320.7 



49.0 

 51.4 

 3.0 



291. 6 

 7.3 

 0.7 



685. 5 



374.9 



42.8 



137.0 



10.9 





7.8 



Fruit 



1.8 



Suear 















Total food consumed 



3, 170. 

 184.0 



1,506.3 



103.4 

 59.3 

 44.1 



299.6 

 32.1 

 207. 5 



1,240.2 



76.2 



1,164.0 



20.5 



Feces. .■ 



16.4 



Amount utilized 





4.1 











Per cent utilized 





43.0 



89.3 



93.9 



12.3 









