THE DIGESTIBILITY OF MILLETS. 



potatoes and fruit has been found to be 95 per cent^ and 90 per 

 cent/ respectively. 



The details of the digestion experiments are recorded in the fol- 

 lowing tables, which include the kind, amount, and total weight of 

 different foods eaten by each subject, the weight of the various con- 

 stituents of the foods, the weight of the feces, the amount of food 

 utilized, the coefficients of digestibility of the entire ration, and the 

 estimated digestibility of the bread alone. 



Data of digestion expcrimcnis icith millet in a simple mijoed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 425, subject D. G. G.: 



Grams. 



1,299.0 



624. 



964.0 



413.0 



72.0 



Grams. 

 324. 7 

 471.1 

 859.9 



45.4 



Grams. 



130.7 



15.6 



2.9 



4.1 



Grams. 



98.9 



.6 



3.9 



351.1 



Grams. 



688.7 



130.4 



95.4 



(rrams. 

 56.0 



Potato 



6.3 



Fruit 



1.9 



Butter 



12.4 



Sugar 



72.0 

















3,372.0 

 199.0 



1,701.1 



153.3 

 104.4 

 48.9 



454.6 



15.1 



439.4 



986; 5 

 58.9 

 927.6 



76.6 





20.6 



Amo'int llt'li^P'l - . 





56.0 

















31.9 



96.7 



94.0 



73.1 











Estimated digestibility of bread alone 







22.6 





94.0 















Experiment No. 426, subject A. J. H.: 

 Bread 



1,244.0 



647.0 



792.0 



364.0 



82. 



311.0 



488. 5 

 706.4 

 40.1 



125.1 

 16.2 

 2.4 

 3.6 



94.7 



.6 



3.2 



309.4 



659.6 

 135.2 



78.4 



53.6 



Potato 



6.5 



Fruit . 



1.6 



Butter 



10.9 



Sugar 



82.6 

















3,129.0 

 173.0 



1,546.0 



147.3 

 90.8 

 56.5 



407.9 



19.8 



388.1 



955.2 

 44.9 

 910.3 



72.6 



Feces . 



17.5 







55.1 

















38.4 



95.1 



95.3 



75.9 











Estimated digestibility of bread alone 

 (per cent) 







30.0 





95.6 















Experiment No. 427, subject R. L. S.: 

 Bread 



1^102.0 

 215.0 

 892.0 

 197.0 



87.0 



275.5 

 162.3 

 795.6 

 21.7 



110.8 

 5.4 

 2.7 

 2.0 



83.9 



.2 



3.6 



167.4 



584.3 

 44.9 



88.3 



47.5 





2.2 



Fruit 



1.8 





5.9 



Sugar 



87.0 















Total food consumed 



2,493.0 

 156.0 



1,255.1 



120.9 

 79.1 

 41.8 



255.1 



1«.2 



236.9 



804.5 

 40.4 

 764.1 



57.4 





18.3 



Amount utilized 





39.1 











Digestibility of entire ration (per cent) . 







34.6 



92.9 



95.0 



68.1 











Estimated digestibility of bread alone 

 (per cent) 







29.9 





95.3 







1,397.0 

 549.0 

 652.0 

 344.0 

 162.0 









Bread 



.366,2 

 414.5 



571.8 

 37.8 



138.9 

 13.7 

 2.0 

 3.5 



113.4 



.6 



2.6 



292.4 



722.9 

 114.7 

 74.3 



55 6 



Potato 



6.5 



Fruit 



1.3 



Butter 



10 3 



Sugar 



162.0 















Total food consumed 



3, 104. 

 191.0 



1,.390.3 



158.1 

 92.7 

 65.4 



409.0 

 21.2 

 387.8 



1,073.9 



57.4 



1,016.5 



72,7 



Feces 



19 7 



Amount utilized 





53.0 











Digestibility of entire ration (per cent) 







41.4 



94.8 



94.7 



72 9 











Estimated digestibility of bread alone 

 (per Cent) 







35.2 





94.3 















. 



1 Connecticut Storrs Sta. Rpt. 1899, p. 104. 



75128°— Bull. 525—17 2 



