10 BULLETIN 751, U. S. DEPARTMENT OF AGRICULTURE. 
conditions were the same for the two groups, experiments Nos. 417, 
418, and 420 and experiments Nos. 460, 461, 462, and 463. The fol- 
lowing table reports the results of these experiments: 
Data of digestion experiments with fine wheat bran in a simple mixed diet. 
Constituents of foods. 
Experiments, subjects, and diet. eet i ea 
“Toy F arbohy-| 
| Water. | Protein. Fat. dratess Ash. 
Experiment No. 417, subject D.G.G.: | Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
Bread made of fine bran .............. | 1,714.0| 796.3 93.2] 138.2] 596.5 89.8 
568. 0 428.8 14.2 0.6 118.7 5.7 
852.0 770.9 2.1 Pest 74.7 1.6 
524.0 57.7 5.2 A454 | oo. ete 15.7 
CE, fae Ee vee ule baa |” "3400 EEeee eee 
3,792.0 | 2,053.7 114.7 586. 9 923.9 112.8 
i Nee ae el a joe on JAS 2 | 438:0)i| sone. == 19.3 37.0 267.6 54.1 
Atmonuntartalized 3222 Al = eee 2 ae eal) Se. 2 5.4 549.9 656. 3 58.7 
Digestibility of entire ration (per cent).).......... | me . 30.9 93.7 71.0 | 52.0 
Estimated digestibility of bran alone | | 
(PELCeNt) sense eee cee oe ee se ases ce Bee sot] a4 eee es ee ISAO sae 38:40 | Seer eeae 
Experiment No. 418, subject A.J.H.: 
Bread made of fine bran ....._.......- | 1,495.0 694. 6 81.3 120.5 520.3 78.3 
SR OLALO See eos Soe eee ere ce meat 2) 588. 0 443.9 14.7 -6 122.9 5.9 
Tats. #4 ie cee He er Vo SS 771.0 697. 6 1.9 2.4 67.6 1.5 
IBYBI AICO, SO ee CT RI ee «Sa | 482.0 53.0 4.8 40907 stk ORS 14.5 
Suzana. gehen Wines: fT Pees WADAO |. SE SI tag ee ead ee a 14250) baer 
Total food consumed................ 3,478.0} 1,889.1 102.7 533. 2 852. 8 100. 2 
TH ECES See nips ee nee il) me hail CALS UT eee Seeae 85.0 196.3 127.0 62.7 
PANNOUNE ILM Zed s2% sues 4 NTS ee oy Ee See, LE ake Ti s3f 336.9 725.8 37.5 
Digestibility of entire ration (percent).\..........|........-- 17.2 63.2 85.1 37.4 
Estimated digestibility of bran alone | 
(DETICONG) eae eae eee akan ean |Bsteee-+42//sb2s55+52- (rela ere 69. 2 | S.2ce2 TSS. 
Experiment No. 419, subject R.L.S.: ; 
Bread made of fine bran -..._._....._. | 1,372.0 637.4 74.6 110.6 477.5 71.9 
PEO AL OS re eet ey ser ee eee 497.0 370. 2 12.4 53) 103.9 5.0 
Wirtitts aks ER eee dels nal al aol 807.0 730. 2 2.0 2.5) 70.8 1.5 
IB UCODe pes ins Se eee ee ee eee 282.0 31.0 2.8 23977). AS 8.5 
Spare. Se newe) | ene S| TR yy POMONA, MMe aces a RENAN OU 7830) eee ae 
Total food consumed.........._.__.. 3,036.0 | 1,773.8 91.8 3953. 3 730. 2 86.9 
CCE Bese eS cee ee | 440.0 |.....----2 90. 2 47.0 246.0 56.8 
Amoun tatilized = oho 85 eb . see eR) SR! a aS 1.6 306. 3 484, 2 30.1 
Digestibility of eniire ration (percent).|.-.....-..|...--.-. iB 86.7 66. 3 34. 6 
Estimated digestibility of bran alone : 
(percent) 2eeee eee PRCA SS secS SSE neas Peeeast = 5 Aas one Cyr SiRe AS 28h8 Waa eeeasecs 
Experiment No. 420, subject O.E.S.: 
Bread made of fine bran -.._.._.._...- | 1,399.0 650.0 76.1 112.8 486. 8 73.3 
TE OCALO een eee eee eee | 520.0 392.6 13.0 Au) 108. 7 5.2 
TUN ss . eve Oe pede ed: eR 876.0 792.6 Zee 2a 76.8 1.7 
TBA BY AREY DE hues oars el ats st ea Jay, nor 5 BR 280. 0 30.8 2.8 238! OH. Seen ones 8.4 
UParaS seems eee! esa SEL Sg | IES. (0) | ee oe all el Ree ee 19630) as oes ee 
Total food consumed.-.-.......--.--- 3,271.0} 1,866.0 94.1 354. 0 868. 3 88. 6 
ACCES Sas eRe anton Hie sey See ALOR YA SA eee 81.2 52.3 224.8 51.7 
Armountiitllzeds: 222 25 5 Se eR Ee eee eee es 2 Na ee 12.9 301.7 643.5 36.9 
Digestibility of entire ration (percent).|-..-......|..-.--.--- 13.7 85.2 74.1 41.6 
Estimated digestibility of bran alone 
(per cent) 28 hess Sab ee ee ee ee (Ci) Cad Ra aM | BY |aaveaossoe 
See Ss SSE ———— 
1 Negative results, the fecal protein exceeding that in bran eaten. 
