18 



BULLETIN 613, TJ. S. DEPARTMENT OF AGRICULTURE. 



It is placed in cans, being processed in the usual manner for processing canned 

 meat products. When prepared in this manner it is put out in the trade as 

 " ox marrow." 



For the purpose of this study a supply of this fat, packed in 1- 

 pound tins labeled " Ox-Marrow Fat," was obtained from commercial 

 sources. In appearance it was of a yellow color, solid at room tem- 

 perature, and without a characteristic odor. The fat was melted, 

 thoroughly mixed, and a sample analyzed by R. H. Kerr, of the 

 Bureau of Animal Industry, was found to have an iodin number 

 of 48.48, refractive index of 47°, with a Zeiss butyro-refractometer 

 at 40°, and 0.56 per cent of free acid. 



The marrow fat was incorporated in a blancmange and eaten as 

 a constituent of the usual simple mixed diet by four subjects. The 

 results of the experiments are reported in the following tables : 



Data of digestion experiments with ox-marrow fat in a simple mixed diet. 





Weight 

 of foods. 



Constituents of foods. 



Experiments, subjects, and diet. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drate. 



Ash. 



Experiment No. 692, subject P. K.: 



Blancmange containing ox-marrow fat 



Grams. 



1,700.0 

 305.0 

 418.0 

 136.0 



Grams. 



710.1 



27.4 



363.2 



Grams. 



30.8 



32.3 



3.4 



Grams. 



294.8 



4.6 



0.8 



Grams. 



651.1 



235.8 



48 5 



136.0 



Grams. 



13.2 



4.9 



Fruit 



2.1 



















2, 559. 

 76.0 



1, 100. 7 



66.5 

 21.1 



45.4 



300.2 



26.0 



274.2 



1,071.4 



23.2 



1,048.2 



20.2 





5.7 







14.5 

















68.3 



91.3 



97.8 



71.8 











Experiment No. 693, subject J. C M.: 



Blancmange containing ox-marrow fat 



Wheat biscuit 



1,928.0 

 371.0 

 796.0 

 122.0 



805.3 

 33.4 

 691.7 



34.9 



39.3 



6.4 



334.3 

 5.6 

 1.6 



738.4 

 286.8 

 92.3 

 122.0 



15.1 

 5.9 



Fruit 



4.0 



Sugar 















Total food consumed 



3,217.0 

 83.0 



1,530.4 



80.6 

 24.8 

 55.8 



341.5 



22.9 



318.6 



1,239.5 



27.5 



1,212.0 



25.0 





7.8 







17.2 











Per cent utilized 







69.2 



93.3 



97.8 



68.8 











Experiment No. 694, subject A. A. R.: 



Blancmange containing ox-marrow fat 



Wheat biscuit 



1,793.0 

 118.0 



1,246.0 

 122.0 



748.9 



10.6 



1,082.8 



32.5 

 12.5 

 10.0 



310.9 



1.8 

 2.5 



686.7 



91.2 



144.5 



122.0 



14.0 

 1.9 



Fruit 



6.2 



Sugar 















Total food consumed 



3,279.0 

 108.0 



1,842.3 



55.0 

 37.7 

 17.3 



315.2 



28.7 

 286.5 



1,044.4 



31.9 



1,012.5 



22.1 



Feces 



9.7 



Amount utilized 





12.4 













Per cent utilized 







31.5 



90.9 



96.9 



56.1 











Experiment No. 695, subject W. E. T.: 



Blancmange containing ox-marrow fat 



588.0 

 313.0 

 989.0 

 138.0 



245.6 

 28.2 

 859.4 



10.6 

 33.2 



7.9 



102.0 

 4.7 

 2.0 



225.2 

 241.9 

 114.7 

 138.0 



4.6 

 5.0 



Fruit 



5.0 



Sugar 

















2,028.0 

 56.0 



1,133.2 



51.7 

 16.6 

 35.1 



108.7 

 11.6 

 97.1 



719.8 



20.5 



699.3 



14.6 





7.3 







7.3 











Per cent utilized 







67.9 



89.3 



97.2 



50.0 











Average food consumed per subject per day . 



923.6 



467.2 



21.2 



8S.8 



339.6 



6.8 



