DIGESTIBILITY OF SOME ANIMAL FATS. 13 



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





Weight. 



Water. 



Pro- 

 tein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 308, subject R. L. S.: 



Orams. 



2,063.0 



330.0 



313.0 



64.0 



Orams. 



1,081.2 



29.7 



272.0 



Orams. 



46.4 



35.0 



2.5 



Orams. 



276.1 



4.9 



0.6 



Orams. 



649.0 



255.1 



36.3 



64.0 



Grams. 

 10.3 



Wheat biscuit 



5.3 



Fruit 1 



1.6 

















Total food consumed 



2,770.0 

 87.0 



1,382.9 



83.9 

 28.7 

 55.2 



281.6 

 20.4 

 261. 2 



1,004.4 



28.5 



975.9 



17.2 





9.4 







7.8 

















65.8 



92.8 



97.2 



45.3 











Experiment No. 309, subject 0. E. S.: 



2,017.0 

 398.0 

 767.0 

 191.0 



1,057.1 



35.8 



666.5 



45.4 



42.2 



6.1 



269.9 

 6.0 

 1.5 



634.5 



307.6 



89.0 



191.0 



10.1 



Wheat biscuit 



6.4 



Eruit 



3.9 

















Total food consumed .• 



3,373.0 

 109.0 



1,759.4 



93.7 

 31.3 

 62.4 



277.4 



13.4 



264.0 



1,222.1 



55.4 

 1, 166. 7 



20.4 





8.9 







11.5 











Per cent utilized 







66.6 



95.2 



95.5 



56.4 











Average food consumed per subject per day 



1,097.9 



607.4 



27.7 



80.5 



375.7 



6.6 



Summ,ary of digestion experiments with cream in a simple Tnixed diet. 



Experi- 

 ment No. 



Subject. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



180 



181 



R. L. S 



0. E. S 



Per cent. 

 70.8 

 71.3 

 75.8 

 62.9 

 43.0 

 65.8 

 66.6 



Pel cent. 

 93.2 

 94.0 

 92.7 

 92.0 

 89.3 

 92.8 

 95.2 



Per cent. 

 97.0 

 97.1 

 97.3 

 95.0 

 93.9 

 97.2 

 95.5 



Per cent. 

 62.8 

 73.1 



182 . . 



R. E. T 



65.8 



306 



H. F. B 



47.6 



307 



D. G. G 



12.3 



308 



309 



R.L. S 



0. E. S 



45.3 

 56.4 











65.2 



92.7 



96.1 



51.9 









It is shown in the summary of the data reported above that the 

 average values for the digestibihty of protein, fat, and carbohydrate 

 were 65.2, 92.7, and 96.1 per cent, respectively, when 28, 81, and 

 376 grams of these constituents were eaten per subject daily. The 

 apparent digestibility of 92.7 per cent for fat becomes 96.9 per cent 

 if allowance is made for the metabolic products and fat of the basal 

 ration occurring in the feces. It was anticipated that much more 

 than 78 grams of milk fat or ''butter" would be, eaten per subject 

 per day, but the subjects reported that, . although the blancmange 

 was of better flavor and smoother texture than that to which they 

 were accustomed, they did not eat as much as usual owing to its 

 being ''too rich." The results of the experiments in general, how- 

 ever, would indicate that butter fat supplied in the form of cream is 

 very well assimilated by the body. 



EGG-YOLK FAT. 



While egg-yolk fat is not separated from eggs for use as food, it 

 has an important place in the dietary, as is evident from the estimate 

 that each egg supplies about 10 grams of the fat. From the results 



