12 BULLETIN 470, TJ. S. DEPARTMENT OF AGEICULTUEE. 



DIGESTION EXPERIMENTS WITH FETERITA BREAD. 



Feterita was also used in the form of a bread flavored with ginger, 

 experience having shown that all such gingerbreads, owing to their 

 slightly sweet and spicy flavor, are very appetizing. For example, 

 the subjects ate an average of eight- tenths of a pound of the feterita 

 bread per day and over a pound of the kafir bread which was made 

 according to the same recipe. The data of the digestion experiments 

 with feterita bread eaten with a simple mixed diet follow: 



Data of digestion experiments ivith feterita bread in a simple mixed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 195, subject D. G. G.: 



Grams. 



1,422.0 

 918.0 

 888.0 

 268.0 

 137.0 



Grams. 

 477.9 

 688.5 

 799.2 

 29.5 



Grams. 

 113.4 

 27.5 



2.7 

 2.7 



Grams. 

 82.2 



Grams. 

 705.6 

 192.8 

 81.7 



Grams. 

 42.9 





9.2 





2.6 

 227.8 



1.8 





8.0 





137.0 

















3, 633. 

 124.0 



1,995.1 



146. 3 

 62.2 



84.1 



312.6 



14.5 



298.1 



1,117.1 



34.9 



1,082.2 



61.9 





12.4 







49.5 

















57.5 



95.4 



96.9 



80.0 











Estimated digestibility of bread 







52.9 





98.0 















Experiment No. 196, subject R. L. S.: 



1,298.0 

 728.0 



1,016.0 

 208.0 

 128.0 



436.3 



546.0 

 914.4 



22.9 



103.4 



21.8 



3.1 



2.1 



75.0 



644.1 

 152.9 

 93.5 



39.2 





7.3 





3.0 

 176.8 



2.0 



Butter 



6.2 





128.0 















Total food consumed 



3,378.0 

 106.0 



1,919.6 



130.4 

 53.5 

 76.9 



254. 8 



12.3 



242.5 



1,018.5 

 29.4 

 989.1 



54.7 



Feces 



10.8 



Amount, utilized 





43.9 











Digestibility of entire ration (per cent). 

 Estimated digestibility of bread 







59.0 

 56.3 



95.2 



97.1 

 98.5 



80.3 



















Experiment No. 197, subject 0. E. S.: 

 Feterita bread 



993.0 

 702.0 

 941.0 

 204.0 

 193.0 



333.8 

 526.5 

 846.9 

 22.4 



79.1 



21.1 



2.8 



2.1 



57.4 



492.7 

 147.4 

 86.6 



30.0 



Potato 



7.0 





2.8 

 173.4 



1.9 





6.1 





193.0 















Total food consumed 



3,033.0 

 110.0 



1, 729. 6 



105.1 

 52.9 

 52.2 



233.6 



12.3 



221.3 



919.7 



32.6 



887.1 



45.0 



Feces 



12.2 



Amount utilized 





32.8 

















49.7 



94.7 



96.5 



72.9 











Estimated digestibility of bread 







43.1 





97.4 















Experiment No. 198, subject R. F. T.: 



856.0 

 415.0 

 1,018.0 

 142.0 

 178.0 



287.7 



311.2 



916.2 



15.6 



68.2 

 12.5 

 3.1 

 1.4 



49.5 



424.8 

 87.1 

 93.7 



25.8 



Potato 



4.2 





3.0 

 120.7 



2.0 





4.3 





178.0 

















2, 609. 

 74.0 



1, 530. 7 



85.2 

 29.7 

 55.5 



173.2 



11.4 



161.8 



783.6 

 23.5 

 760.1 



36.3 



Feces 



9.4 



Amount utilized 





26.9 

















65.1 



93.4 



97.0 



74. 1 











Estimated digestibility of bread 







66.3 





9S. 6 















