DIGESTIBILITY OF SOY-BEAN" AND PEANUT FLOURS. 



17 



digestion experiments with laboratory animals (dogs). In the first 

 series (three tests) the animals received a mush prepared by heating 

 soy beans, lard, agar, bone ash, and water on a water bath for 4 to 6 

 hours. In the second series (nine tests) the animals were '^ subjected 

 to a thorough treatment with indigestible nonnitrogenous materials, 

 to remove, as far as possible, the accumulated intestinal debris," and 

 were fed a mixture of soy beans, sugar, and lard which was allowed 

 to stand in water overnight. During the first series the animals ate 

 an average of 86 grams of soy beans daily and an average of 58 grams 

 in the second series. The digestibihty of the total nitrogen of the 

 diet was for the first series 80 per cent and for the second 84 per cent. 

 In the present study the seven experiments conducted to determine 

 the digestibility of the protein suppHed by soy-bean flour were divided 

 into two series, one of four and one of three tests. The interval be- 

 tween first and second series comprised a rest period of two days on 

 an ordinary mixed diet followed by an experimental period of three 

 days during which the digestibihty of a vegetable fat was studied and 

 this by a second rest period of four days on an ordinary mixed diet. 

 The experimental conditions and the subjects were identical for both 

 series of experiments. Four subjects living under normal conditions 

 assisted in the experiments which are reported in the following tables: 



Data of digestion experiments with soy-bean flour in a simple mixed diet. 





Weight 

 of foods. 



Constituents of foods. 



Experiments, subjects, and diet. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 669^ subject A. F.: 



Biscuits contaimng soy-bean flour 



Fruit 



Grams. 



1, 396. 

 828.0 

 210.0 

 135.0 



Grams. 

 456.1 

 719.5 

 23.1 



Grams. 



254.8 



6.6 



2.1 



Grams. 



129.1 



1.7 



178.5 



Grams. 

 497.8 

 96.1 



Grams. 

 58.2 

 4.1 



Butter 



6.3 





135.0 















Total food consum^ed 



2,569.0 

 84.0 



1, 198. 7 



263.5 



29.4 



234.1 



309.3 



16.4 



292.9 



728.9 



21.6 



707. 3 



68.6 



Feces 



16.6 



Amount utilized 





52.0 











Per cent utilized 







88.8 



94.7 



97.0 



75.8 











Experiment No. 670, subject P. K.: 



Biscuits containing soy-bean flour 



Fruit 



1,571.0 

 410.0 

 316.0 

 181.0 



513. 3 



356.3 



34.8 



286.7 

 3.3 

 3.1 



145.3 



.8 

 268.6 



560.2 



47.6 



65.5 

 2.0 



Butter 



9.5 



Sugar 



181.0 















Total food consum.ed 



2, 478. 

 142.0 



904.4 



293.1 



53.4 



239.7 



414.7 



33.4 



381.3 



788.8 

 36.3 

 752.5 



77.0 



Feces 



18.9 



Amount utilized 





58.1 











Per cent utilized 







81.8 



91.9 



95.4 



75.5 











Experiment No. 671, subject J. C. M.: 



Biscuits containing soy-bean flour 



Fruit 



1,178.0 

 446.0 

 192.0 

 276.0 



384.8 



387.6 



21.1 



215.0 

 3.6 

 1.9 



109.0 



.9 



163.2 



420.1 

 51.7 



49.1 

 2.2 



Butter 



5.8 





276.0 















Total food consumed 



2,092.0 

 94.0 



793.5 



220.5 

 36.0 

 184.5 



273.1 



13.4 



259.7 



747.8 

 30.4 

 717.4 



57.1 



Feces 



14.2 



Amount utilized 





42.9 











Per cent utilized 







83.7 



95.1 



95.9 



75.1 











