DIGESTIBILITY OF SOME ANIMAL FATS. 13 



Data of digestion experiments with mutton fat in a simple mixed diet — Continued. 





Weight. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 132, subject H. D. G.: 

 Blanc mange containing mutton fat . . . 

 Wheat biscuit 



Grams. 

 769.0 

 483.0 



1, 504. 

 183.0 



Grams. 



355.6 



41.1 



1,307.0 



Grams. 

 14.9 

 64.7 

 12.0 



Grams. 



111.2 



5.3 



3.0 



Grams. 

 284.0 

 364.2 

 174.5 

 183.0 



Grams. 

 3.3 



7.7 



Fruit 



7.5 



















2, 939. 

 84.5 



1, 703. 7 



91.6 

 22.6 

 69.0 



119.5 

 19.2 

 100.3 



1, 005. 7 

 33.8 

 971.9 



18.5 





9.0 







9.5 

















75.3 



83.9 



96.6 



51.5 











Experiment No. 133, subject R. L. S.: 

 Blanc mange containing mutton fat . . . 



1, 472. 



552.0 



1, 360. 



63.0 



680.6 



46.9 



1,181.8 



28.6 

 4.0 

 10.9 



212.9 

 6.1 



2.7 



543.6 



416.2 



157.8 



63.0 



6.3 

 8.8 



Fruit 



6.8 



















3, 447. 

 110.5 



1, 909. 3 



113.5 

 28.7 

 84.8 



221.7 

 36.7 

 185.0 



1, 180. 6 



32.3 



1, 148. 3 



21.9 





12.8 







9.1 











Per cent utilized 







74.7 



83.4 



97.3 



41.6 











Average food consumed per subject per day. 



1,115.8 



623.6 



34.5 



53.2 



397.5 



7.0 



Summary of digestion experiments with mutton fat in a simple mixed diet. 



Experi- 

 ment 

 No. 



Subject. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



93 

 94 



R.L. S 



I. D. B 



Per cent. 

 74.1 

 77.5 

 ' 69.9 

 64.9 

 77.1 

 75.3 

 74.7 



Per cent. 

 73.0 

 80.6 

 72.4 

 82.0 

 88.2 

 83.9 

 83.4 



Per cent. 

 97.0 

 97.1 

 96.1 

 96.5 

 96.2 

 96.6 

 97.3 



Per cent. 

 48.0 

 62.5 



95 



W. D 



41.2 



96 



E.M 



47.7 



131 



D. G. G 



51.2 



132 



H. D. G 



51.5 



133 



R.L. S 



41.6 











73.4 



80.5 



96.7 



49.1 









The above data show that relatively small amounts of mutton fat 

 were consumed, which was probably due for the most part to the 

 pronounced flavor and to the well-known fact that mutton fat makes 

 the mouth feel "furry," for it cools in the mouth and clings to the 

 skin. This clinging effect is not noticeable with fats which remain 

 fluid in the mouth. 



The low values for availability of fat obtained in experiments 

 Nos. 03 (E,. L. S.) and 95 (W. D.), have lowered the general aver- 

 age. The digestibility of mutton fat would be increased to 83.6 

 per '''iit by disregarding these values; but, since the values for the 

 digestibility of the protein and carbohydrate approximate the aver- 

 age, the evidence is thought insufficient to warrant such a correction. 

 The average digestibility of mutton fat, therefore, is given as 80.5 

 per ''Mt. This is materially lower than that of any of the other 

 animal fats studied, though it is apparent that in comparison with 

 many common foods the fat is sufficiently well assimilated to serve 

 satisfactorily as a food material. 



