DIGESTIBILITY OF MISCELLANEOUS ANIMAL FATS. 



13 



commercial manufacture of oleo oil and oleo stearin is, in brief, as 

 follows : The rough fat from the slaughtered animal is washed with 

 warm water, hardened naturally or by immersing in ice water. The 

 hardened fat is finely cut, rendered in tin-lined jacketed vessels, and 

 allowed to stand for a time in a crystallizing room, the temperature 

 of which is carefully regulated, after which it is subjected to 

 hydraulic pressure. The soft oleo oil runs out of the press and the 

 hard oleo stearin remains in the press. Though they have very ex- 

 tensive commercial uses, oleo oil and oleo stearin are little known 

 to the housekeeper. 



While both the oleo oil and oleo stearin are used as constituents of 

 compounded fats, designed for table and culinary purposes, oleo oil 

 is also used as a separated fat by persons who, because of national or 

 religious customs, prefer it to other types of animal fats. Oleo oil 

 is also used in large quantities in the manufacture of oleomargarin. 



The oleo oil which was studied in the experiments here reported 

 was obtained from a dealer in edible fats and was held to be repre- 

 sentative of commercial oleo oil. In appearance it was a light yellow 

 fat of about the same consistency as butter, solid at ordinary room 

 temperature, and without distinctive odor or taste. 



The results which were obtained with oleo oil are included in the 

 following tables : 



Data of digestion experiments with oleo oil in a simple mixed diet. 





Weight 

 of foods. 



Constituents of foods. 



Experiments, subjects, and diet. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drate. 



Ash. 



Experiment No. 805, subject J. F. C: 



Blancmange containing oleo oil 



Grams. 

 1, 125. 



377.0 

 1, 316. 



310.0 



Grams. 



500.7 



33.9 



1, 143. 6 



Grams. 

 19.7 

 40.0 

 10.5 



Grams. 



146.8 



5.7 



• 2.6 



Grams. 

 449.2 

 291.4 

 152.7 

 310.0 



Grams. 

 8.6 





6.0 



Fruit 



6.6 



















3, 128. 

 88.0 



1, 678. 2 



70.2 

 23.8 

 46.4 



155.1 



13.3 



141.8 



1, 203. 3 



43.1 



1, 160. 2 



21.2 





7.8 







13.4 

















66.1 



91.4 



96.4 



63.4 



Experiment No. 806, subject T. G. H.: 



Blancmange containing oleo oil 











1,482.0 

 84.0 



659.6 



7.6 



1,275.7 



25.9 



8.9 

 11.8 



193.4 

 1.3 

 2.9 



591.8 

 64.9 

 170.3 

 199.0 



11.3 

 1.3 



Fruit 



1, 468. 

 199.0 



7.3 



Sugar 

















3, 233. 

 123.0 



1, 942. 9 



46.6 

 35.4 

 11.2 



197.6 

 24.9 

 172.7 



1, 026. 

 52.3 

 973.7 



19.9 





10.4 



Amount utilized 





9.5 











Per cent utilized 







24.0 



87.4 



94.9 



47.7 











