DIGESTIBILITY OP THE GRAIN SORGHUMS. 



19 



CHECK EXPERIMENTS WITH BREADS MADE FROM CORN AND 



WHEAT MEALS. 



The corn and wheat breads used in the following tests were pre- 

 pared in the same way as the sorghum gingerbreads (p. 5) and were 

 eaten with the same basal ration of apple sauce, potatoes, and but- 

 ter. To make certain that the results of these tests should be di- 

 rectly comparable with those of the preceding experiments, the details 

 of the daily routine and all other conditions essential to accurate work 

 were made to correspond nearly exactly. It is to be especially noted 

 that the corn and wheat meals used to make the bread were ground 

 in the same mill as were the sorghum grains and to the same degree 

 of fineness. Such a precaution was necessary in order to remove ap- 

 proximately the same percentage of bran from all of the grains. 



Seven digestion experiments, each of the customary three days' 

 duration, were conducted with the cooperation of four subjects. 

 The results of these tests are reported in the following tables : 



Data of digestion experiments with corn bread in a simple mixed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 231, subject, D. G. G.: 



Grams. 



1,877.0 

 581.0 

 950.0 

 355.0 

 175.0 



Grams. 



773.9 



430.0 



855.0 



39.0 



Grams. 

 86.7 

 17.4 

 2.9 

 3.5 



Grams. 

 89.9 



Grams. 



889.3 



127.8 



87.4 



Grams. 

 37.2 





5.8 





2.8 

 301.8 



1.9 





10.7 





175.6 

















3, 938. 

 139.0 



2,097.9 



110.5 

 45.5 

 65.0 



394.5 



19.2 



375.3 



1,279.5 



62.6 



1,216.9 



55.6 





11.7 







43.9 

















58.8 



95.1 



95.1 



79.0 











Estimated digestibility of bread alone 







56.3 





95.1 



















Experiment No. 232, subject, R. L. S.: 



1,957.0 



526.0 



834.0 



228.0 



82.0 



806.9 

 389.2 

 750.6 

 25.1 



90.5 



15.8 



2.5 



2.3 



93.7 



927.2 

 115.7 



76.7 



38.7 





5.3 





2.5 

 193.8 



1.7 





6.8 





82.0 

















3,027.0 

 101.0 



1,971.8 



111.1 

 33.6 

 77.5 



290.0 



16.5 



273.5 



1,201.6 



41.5 



1, 160. 1 



52.5 





9.4 







43.1 

















69.8 



94.3 



96.5 



82.1 











Estimated digestibility of bread alone 







70.1 





97.2 

















Experiment No. 233, subject 0. E. S.: 



2, 129. 

 670.0 

 849.0 

 293.0 

 344.0 



877.8 

 495.8 

 764.1 

 32.2 



98.4 



20.1 



2.5 



2.9 



102.0 



1,008-7 

 147.4 

 78.1 



42.1 





6.7 





2.6 

 249.1 



1.7 





8.8 





344.0 















Total food consumed 



4, 285. 

 148.0 



2,169.9 



123.9 

 53.5 

 70.4 



353.7 



21.3 



332.4 



1, 578. 2 



60.8 



1, 517. 4 



59.3 





12.4 







46.9 

















56.8 



94.0 



96.1 



79.1 











Estimated digestibility of bread alone 







53.2 





96.2 















Average food consumed per subject 



1,316.7 



693.3 



38.4 



115.4 



451.0 



18.6 







