DIGESTIBILITY OF SOME ANIMAL FATS. 15 



Data of digestion experiments with egg yolk in a simple mixed diet. 





Weight. 



Water. 



Pro- 

 tein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 214, subject D. G. G.: 



Grams. 



1,826.0 



303.0 



599.0 



. 172. 



Grams. 



769.7 



27.3 



520.5 



Grams. 

 151.7 

 32.1 



4.8 



Grams. 



267.0 



4.5 



1.2 



Grams. 



619.3 



234.2 



69.5 



172.0 



Grams. 

 18.3 



Wheat biscuit 



4.9 



Fruit 



3.0 

















Total food consumed 



2,900.0 

 107.0 



1,317.5 



188. 6 

 31.8 

 156.8 



272.7 



21.8 



250.9 



1,095.0 



44.1 



1,050.9 



26.2 



Feces 



9.3 







16.9 











Per cent utilized 







83.1 



92.0 



96.0 



64.5 











Experiment No. 215, subject R. L. S.: 



1,669.0 

 294.0 

 648.0 

 116.0 



703.5 



26.4 



663.1 



138.7 



31.2 



6.2 



244.0 

 4.4 

 1.3 



666.1 



227.3 



75.2 



116.0 



16.7 



Wheat biscuit ; 



4.7 



Fruit 



3.2 



















2, 727. 

 103.0 



1,293.0 



175.1 

 32.7 

 142. i 



249.7 



21.5 



228.2 



984.6 

 38.4 

 946.2 



24.6 





10.4 



Amount utilized 





14.2 















81.3 



91.4 



96.1 



57.7 









Experiment No. 216, subject 0. E. S.: 



1,921.0 

 197.0 



1,786.0 

 224.0 



809.7 



17.7 



1,552.0 



159.6 

 20.9 

 14.3 



280.9 

 3.0 

 3.6 



651.6 

 152.3 

 207.2 

 224.0 



19.2 



Wheat biscuit 



3.1 



Fruit 



8.9 



Sugar 















Total food consumed 



4,128.0 

 104.0 



2,379.4 



194.8 

 30.9 

 163.9 



287.5 



23.8 



263.7 



1,235.1 



38.5 



1,196.6 



31.2 





10.8 



Amount utilized 





20.4 



Per cent utilized ^ 







84.1 



91.7 



96.9 



65.4 











Experiment No. 217, subject R. F. T.: 



Blancmange containing egg-yolk fat* 



Wheat biscuit 



1,220.0 



61.0 



1,731.0 



162.0 



514.2 



4.6 



1,504.2 



101.4 

 6.4 

 13.8 



178.4 



.8 



3.5 



413. 8 

 39.4 

 200.8 

 162.0 



12.2 

 0.8 



Fruit 



8.7 



Sugar 















Total food consumed 



3,164.0 

 62.0 



2,023.0 



120.6 

 17.4 

 103.2 



182.7 



16.4 



166.3 



816.0 

 20.0 

 796.0 



21.7 



Feces 



8.2 



Amount iitib'zp.d 





13.5 











Per cent utilized , . . 







85.6 



91.0 



97.5 



62.2 











Experiment No. 302, subject H. F. B.: 



Blancmange containing egg-yolk fat 



1, 316. 



456.0 



736.0 



43.0 



607.2 



41.0 



639.6 



111.9 

 48.3 

 5.9 



251.6 

 6.9 

 1.6 



436.9 



362.5 



85.3 



43.0 



8.4 



Wheat biscuit '. .. 



7.3 



Fruit.... 



3.7 



Sugar 















Total food consumed 



2,551.0 

 127.0 



1, 187. 8 



166.1 

 41.3 



124.8 



260.0 



23.7 



236.3 



917.7 

 50.8 

 866.9 



19.4 





11.2 



Amount utilized 





8.2 











Per cent utilized 







75.1 



90.9 



94.6 



42.3 











Experiment No. 303, subject 0. E. S.: 



Blancmange containing egg-yolk fat 



1,380.0 

 330.0 

 971.0 



531.9 

 29.7 

 843. 8 



117.3 

 35.0 



7.8 



263.8 

 4.9 

 1.9 



468.2 

 266.1 

 112.6 



8.8 



Wheat biscuit 



6.3 



Fruit. 



4.9 



Sugar 



















Total food consumed 



2,681.0 

 96.0 



1, 405. 4 



160.1 

 31.8 

 128.3 



270.6 



21.5 



249.1 



826.9 

 33.9 

 792.0 



19.0 



Feces 



8.8 



Amount utilized 





10.2 











Per cent utilized 







80.1 



92.1 



96.9 



53.7 











Average food consumed per subject per day 



1,008.4 



533.7 



55.9 



84.6 



326.3 



7.9 



