DIGESTIBILITY OF SOME ANIMAL FATS. 



17 



ments here reported. For convenience it was served in the form of a 

 fish loaf rather than incorporated in a cornstarch blancmange, such 

 as was used with the other fats. With the fish loaf a simple basal 

 ration was served which consisted of potato (boiled and mashed) and 

 biscuits or crackers, fruit (raw apples), and sugar with tea or coffee 

 when such beverages were preferred to water. A small amount of 

 lemon juice was used with the fish as a condiment, but no account 

 was taken of it in computing the nutritive value of the ration. 



The fish loaf was prepared as follows: Boston mackerel (a typical 

 fat fish) , weighing when cleaned approximately 3 pounds each, were 

 washed and cooked in a covered pan for half an hour in a moderate 

 oven, a little water being added so that the fish would not stick to the 

 pan. The bones, skin, etc., were then removed and the fish fiesh 

 minced in an ordinary household meat cutter. The small amount of 

 hquid which remained in the pan was mixed with the minced fish 

 to avoid the loss of any fat which had "cooked out." After season- 

 ing moderately with salt and pepper, the minced fish was formed into 

 a loaf and baked two or three hours in a moderate oven. The crusty 

 surface was removed and the inside portion of the loaf was thoroughly 

 mixed and divided into suitable quantities for the subjects' meals. 



Though different in form, the diet was similar in nutritive value to 

 those in the other experiments here reported, fish protein replacing 

 the protein of the skim milk used in making the cornstarch blanc- 

 mange and mashed potato replacing the cornstarch. That the diets 

 were directly comparable in nutritive value is evident from a com- 

 parison of the protein, fat, and energy which the subjects obtained 

 per day from each. 



The details of the three experiments which were made follow. 

 Data of digestion exjyerirnents with Boston mackerel in a simple vdxed diet. 





Weight. 



Water. 



Pro- 

 tein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 444, subject D. G. G.: 



Boston mackerel (in form offish loaf) 



Grams. 



1,496.0 

 439.0 

 284.0 



1, 320. 

 171.0 



Grams. 



926.0 



331.5 



19.6 



1, 116. 7 



Grams. 



323.0 



11.0 



23.0 



5.3 



Grams. 



199.9 



.4 



3S.0 



6.6 



Grams. 



Grams. 

 47.1 



Potato 



91.7 

 201.1 

 187.4 

 171.0 



4.4 



Crackers 



2.3 



Fruit 



4.0 



Sugar 













Total food consumed 



3, 710. 

 67.0 



2,393.8 



362.3 



19.3 



343.0 



244.9 



10.1 



234.8 



651.2 

 31.9 

 619.3 



57.8 



Feces 



5.7 



Amount utilized 





52.1 











Per cent utilized 







94.7 



95.9 



95.1 



90.1 











Experiment No. 446, subject E. L. S.: 



Boston mackerel (in form of fish loaf) ; . . 



Potato 



1,184.0 

 227.0 

 243.0 



1,376.0 

 58.0 



732.9 



171.4 



16.8 



1, 164. 1 



255.6 



5.7 



19.7 



■ 5.5 



158.2 



.2 



32.6 



6.9 





37.3 



47.4 

 ITiZ.O 

 195.4 



58.0 



2.3 



Crackers 



1.9 



Fruit 



4.1 



Sugar 















Total food consumed 



3,088.0 

 53.0 



2,085.2 



286.5 



21.9 



264.6 



197.9 



7.5 

 190.4. 



472.8 



16.2 



456.6 



45.6 





7.4 



Amniint ntili/fid . 





38.2 











Per cent utiUzed 







92.4 



96.2 



96.6 



83.8 











