22 BULLETIN" 310, U. S. DEPARTMENT OF AGRICULTURE. 



Many more culinary and table fats are being studied and it is 

 expected that it will be possible to judge whether this phenomenon 

 is merely applicable to the instances cited or whether in general the 

 coefficient of digestibility decreases as the melting point increases. 



In the beef-fat experiments, in which approximately 140 grams of 

 fat were consumed per day, the subjects reported a tendency toward 

 a laxative condition, which was not noted when the amount of 

 fat consumed was decreased. As no such condition resulted from 

 eating the other fats, it would seem from the information at hand 

 that the limit of tolerance for these may have been higher than for 

 beef fat. Information in this regard is of considerable interest espe- 

 cially when it is desirable to make use of a diet containing an 

 excessive amount of fat. 



