DIGESTIBILITY OF WHEAT BRAN. 11 
Daia of digestion experiments with fine wheat bran in a simple mixed diet—Con. 
Constituents of foods. 
Experiments, subjects, and diet. Welekt 
of foods. : Carbohy- 
Water. | Protein. Fat. arcttacl Ash, 
exper ment No. 460, subject D.G.G.: Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
Bread made of fine bran .............. 1, 483.0 670.2 84.4 142.5 521.6 64.3 
LEN ETAT. 5 2 ie SRG Pee eee eran e 394.0 297.5 | 9.9 4 82.3 3.9 
AAT e SSeS eee Se ee Oe 738. 0 624.3 3.0 3.7 104.8 2.2 
ROTeHTEO Lets eo 8 SR nee OL 281.0 244. 2 2.2 0.6 32.6 1.4 
PE UbOR eae ns Re Sl ae | 258.0 28. 4 2.6 PUB) ibe Sees 7.7 
STEYR O68 BERS Bee Cee ne naam 5 } LOS. O) Meee o-oo. epee atortrere 10820) Sees ecco 
poet food.consumed......5-4-2: 22.24 | 3,262.0] 1,864.6 102.1 366. 5 849.3 79.5 
PCTS: Ba Ue ee ae ae ee eo Om 8 1950p HRA o1oU. 39.0 16.3 117.1 22.6 
PARMOURETOLZed'S SoA 2 A aa I 63.1 350. 2 732.2 56.9 
Digestibility of entireration (percent).|..........|......---- 61.8 95.6 86. 2 71.6 
Estimated digestibility of bran alone 
(ODED (ER) SAG Ra decend ce cOner ees aenORe Eee eSoancel SB ea mama o BOSE losecesosce (BO) lSeetnessee 
Experiment No. 461, subject A.J.H.: 
Bread made of fine bran .............- 997.0 450.5 56.7 95.8 350. 7 43.3 
IE EALGEEEE coe sien eee oes k bela ly te | 503.0 379.8 12.6 5 105.1 5.0 
Lv Foe ee RARE Rees dee epee 420.0 355. 3 1.7 2.1 59.6 1.3 
(Ove sae ke ae eee Aes Ces eee | 575.0 499.7 4.6 teen 66.7 2.9 
TED 3535 Sere Re CEP an aE eae Seen 390. 0 42.9 3.9 SBieby aABes LEB 11.7 
SYHEDT Q2ce be oat bao ceeeneese neal eeaercse | SOLON htc c ane eee sea os | estes ase AQUOM Eeeenee aa: 
Total food consumed..........--.--- 2,934.0] 1,728.2 79.5 431.0 631.1 64.2 
TE SM Ao ee ae ee eee ees LGOF ON Ms. . Saas 37.6 18.6 91.8 21.0 
es SETCETELCS TRG YZ 270 PR SER a aA as lp | a a ah emg 41.9 412.4 539.3 43.2 
Digestibility of entire ration (per cent).|..........|...-.-.--- 52.7 95.7 85.5 67.3 
Estimated digestibility of bran alone 
(DEE GEL Vee ee a encase eo tool -ePaEeenos PEseesess = AB i ee Nine 2 GF. Saito eee 
Experiment No. 462, subject P.K.: 
Bread made of fine bran.............- 1,505.0 680. 1 85.7 144.6 529.3 65.3 
Wotahae meres 252) 2. eee ye yesishee tte 518.0 391.1 12.9 a5) 108.3 5a2 
TLDs Lo Gaels BE Mee ae ess lait 759. 0 642.1 3.0 3.8 107.8 2h 
CU es De eee OE eee ae ae 332.0 288. 5 2.6 0.7 38.5 117 
LT OR CUS ae gee er ee meee 238. 0 26. 2 2.4 2025 SiR cece ee “sil 
PEE = Peta = celui = <in.> ven eye == BB YO, | era wieperesterels lin eto arate state lteieiper= siete Gb Olea b ee scoee 
le fO0d CONSUMER « 5.542225 3,385.0} 2,028.0 106.6 351.9 816.9 81.6 
22 i oeSHeteb- Ce Sse Ae eo brea reeisa 23/0) eeaeeos sec 46.0 23. 2 138. 0 29.8 
cae IAT RLEU eA Ue trys den Be, TIRE yc 1 A Mg 60.6 328. 7 678.9 51.8 
Digestibility of entire ration (per cent).|....-..:-.|-.-------- 56.8 93.4 83.1 63.5 
Estimated digestibility of bran alone 
Cher COMIN sees tae o = = acta cinaiclaiccte| nc =n aeraee [n= ro ninte siete SOE es ese Govan |eesae est 
Experiment No. 463, subject R.L.S.: 
Bread made of fine bran ........------ 1, 255.0 567.1 71.4 120.6 441.4 54.5 
NMEA S oe eee ess = peek ace nie tare 396.0 299.0 9.9 4 82.7 4.0 
eee sien oe a8 44598 35 HPs 657.0 555. 8 2.6 3.3 93.3 2.0 
DIME C rs nee eee oa ae ee sr omianie ns, 166.0 144.3 ink} AG) 19.3 .8 
BULA Bee 2e 9: 2222 Fans sd ebradnc’s sine 133.0 14.6 1.3 AIS OL yeeteyab thas 4.0 
CYTES oc Bt la ea St aaa era aties Net ORO... Settetaeie lee aeoesinie learners o's BAO Mira serenisies 
Total food consumed...............- 2,651.0} 1,580.8 86.5 237.7 680.7 65.3 
Ue ee eg eee) Se eee 15400 |. . pees 33.9 12.8 88.3 19.0 
PRILOMITE LULZ crear aot nin izeltn x vin'e 3/5 3 (a/cin'=||< = « ois MP A| «=, acta erate 52.6 224.9 592. 4 46.3 
Digestibility of entire ration (percent).|..........|...-...--- 60.8 94.6 | 87.0 70.9 
—_—_—————SE_|_E —__=ES_«—_ OoCLj=jeo_=_|aa|janajaj=e™x*™e|_ONQBL———aaaa==a= aoe 
Estimated digestibility of bran alone 
LDC CORD a. as obo 355 rt, ~ db padem ual, «PE pees| sec eaeLg- ~ SP iden |b ay na Aes CE |e acon re cc 
Average food consumed per subject perday | 1,075.4 616.0 32.4 133.9 264.7 28.3 
