DIGESTIBILITY OP SOME ANIMAL FATS. 



9 



Flurin x was interested in determining the relative digestibility of 

 butter and beef tallow, which he regarded as typical animal fats. 

 The average coefficients of digestibility were found to be 95.9 per 

 cent and 92.8 per cent, respectively. 



Levites 2 studied the relative digestibility of beef fat, lard, and but- 

 ter, and found that butter and beef fat were both 96 per cent digested. 



Grindley et al., 2 in experiments to determine the thoroughness of 

 digestion of various meats, found that the average digestibility of 

 fat present in a shoulder of beef rich in fat was 97.3 per cent, but 

 this coefficient may not be applicable to kidney fat. In an attempt 

 to compare the digestibility of edible fats, using guinea pigs as sub- 

 jects, Moore 2 found that the fat of raw beef suet was 73.7 per cent 

 utilized. 



In the work here reported the fat was incorporated in a blanc 

 mange in the manner previously described. During the first three 

 experiments the subjects ate large amounts, approximately 140 

 grams per day, but they reported a laxative effect from eating this 

 quantity of fat. As this seemed to indicate that the limit of toler- 

 ance was being approached, smaller quantities of fat were eaten in 

 the succeeding periods. 



The results of the digestion experiments with beef fat contained in 

 a simple mixed diet follow : 



Data of digestion experiments with beef fat in a simple mixed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 61, subject W. D.: 



Blanc mange containing beef fat 



Wheat biscuit 



Grams. 



2,255.5 



544.9 



1,354.0 



Grams. 



1,134.5 



46.3 



1,176.6 



Grams. 

 45.1 

 73.0 

 10.8 



Grams. 



412.8 



6.0 



2.7 



Grams 

 649.6 

 410.9 

 157.1 



Grams. 

 13.5 

 8.7 



Fruit 



6.8 























4,154.4 

 80.5 



2,357.4 



128.9 



17.5 



111.4 



421.5 



23.8 



397.7 



1,217.6 



31.2 



1,186.4 



29.0 





8.0 







21.0 

















86.4 



94.4 



97.4 



72.4 











Experiment No. 62, subject E. M.: 



Blanc mange containing beef fat 



Wheat biscuit 



2, 486. 

 499.8 



1,220.3 

 110.2 



1,250.5 



42.5 



1,060.4 



49.7 



67.0 



9.8 



454.9 

 5.5 

 2.4 



716.0 

 376.8 

 141.6 

 110.2 



14.9 

 8.0 



Fruit 



6.1 

















Total food consumed 



4,316.3 

 102.9 



2,353.4 



126.5 

 26.9 

 99.6 



462.8 

 28.8 

 434.0 



1,344.6 



36.8 



1,307.8 



29.0 



Feces 



10.4 







18.6 

















78.7 



93.8 



97.3 



64.1 











Experiment No. 63, subject R. L. 8.: 



Blanc mange containing beef fat 



Wheat biscuit 



2,141.4 

 533. 7 



1,250.2 



69.0 



1,077.1 

 45.4 



1,080.4 



42.8 

 71.5 



10. 



391.9 

 5.9 

 2.5 



616.7 

 402.4 

 145.0 

 69.0 



12.9 

 8.6 



Fruit 



6.3 

















Total food consumed 



:;.<m\ :.', 

 116.1 



2,208.9 



124.3 

 28. 7 

 95.6 



400. 3 



44.2 



356. 1 



1,233.1 

 32.4 



1.200.7 



27.8 



Feces 



10.9 







16.9 











T'cr cent utilized 







76.9 



89.0 



97.4 



60.8 











' Diss., Army Mod. Acad. St. Petersburg, 1890, p. 52. 

 6829° — Hull. 810—15 2 



s Loo. cit. 



