28 BULLETIN HO, U. S. DEPARTMENT OE AGRICULTURE. 



Data of digestion experiments with kaoliang mush in a simple mixed diet — Continued. 





Weight. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 400, subject 0. E. S.: 



Grams. 



2, 146. 

 742.0 

 198.0 



1, 036. 

 192.0 



Grams. 

 1, 543. 4 



676.2 

 21.8 



414.4 



Grams. 



83.2 



1.7 



2.0 



Grams. 



20.0 



2.2 



168.3 



Grams. 



477.1 



60.6 



Grams. 

 22.3 





1.3 





5.9 



Sirup 



621.6 

 192.0 























4,314.0 

 154.0 



2, 655. 8 



86.9 



78.2 

 8.7 



190.5 

 26.1 



164.4 



1,351.3 



35.4 



1, 315. 9 



29.5 





14.3 







15.2 

















10.0 



86.3 



97.4 



51.5 











Estimated digestibility of mush alone 







6.5 

 29.3 





97.4 

 399.1 





Average food consumed per subject 



1, 542. 



1, 032. 2 



71.3 



10.1 







Summary of digestion experiments with kaoliang mush in a simple mixed diet. 



Experi- 

 ment No. 



Subject. 



Protein. 



Carbohy- 

 drates. 



Experi- 

 ment No. 



Subject. 



Protein. 



Carbohy- 

 drates. 



385 



D. G.G 



A. J.H 



Per cent. 



Per cent . 

 96.9 

 96.0 

 95.6 

 96.1 

 95.7 



398 



399 



400 



A. J.H 



Per cent. 



7.3 



21.4 



6.5 



Per cent. 

 95.3 



386 



R.L.S 



O.E.S 



Average 



96.7 



387 



388 



397 



R.L.S 



O.E.S 



D.G.G 





97.4 



4.4 



96.2 



The digestibility of the kaoliang protein was found by averaging 

 the eight experiments to be only 4.4 per cent, although the carbo- 

 hydrate from this source was 96.2 per cent digested; 28 grams of 

 protein and 168 grams of carbohydrate per man per day were sup- 

 plied by the kaoliang mush. As the subjects reported that they 

 were in normal physical condition during these experiments, it seems 

 reasonable to attribute the incomplete digestibility of the kaoliang 

 protein to the structure of the grain rather than to the chemical 

 nature of the protein molecule. In view of the lack of information, 

 however, regarding the histology of kaoliang and the other grain 

 sorghums, it is difficult at the present time to explain conclusively 

 the differences found for the digestibility of the protein constituent 

 of these cereals. 



SUMMARY OF DATA ON THE DIGESTIBILITY OF THE GRAIN-SORGHUM MUSHES. 



The results of the experiments with the sorghum mushes show that 

 48 per cent, 48 per cent, 34 per cent, and 4 per cent of the cereal 

 protein furnished by the rations containing dwarf kafir, feterita, 

 dwarf milo, and kaoliang, respectively, are the estimated values for the 

 digestibility of the protein constituent of the grains. Since these 

 values were determined by as direct a method as is available — 98 to 

 99 per cent of the total protein of the diet was obtained from the 



