DIGESTIBILITY OF SOME BY-PRODUCT OILS. 5 



sessed the essential characteristics of a salad oil and mixed with 

 vinegar formed a very agreeable salad dressing. In order that the 

 coefficient of digestibility obtained should be directly comparable 

 with those for other fats in this series, the apricot oil here used was 

 incorporated in a blancmange rather than used in the form of a salad 

 dressing; but there is no reason to suppose that the difference in the 

 manner of use would make any appreciable difference in the di- 

 gestibility. 



The following tables contain the essential data for interpreting the 

 results of the digestion experiments with apricot oil : 



Data of digestion experiments tcith apricot oil in a simple mixed diet. 





Weight 

 of food. 



Constituents of foods. 



Experiment, subject, and diet. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrate. 



Ash. 



Experiment No. 559, subject H. R. G.: 



Blancmange containing apricot oil 



Grams. 



1,443.0 

 369.0 

 442.0 



Grams. 

 664.5 

 33.2 

 384.1 



Grams. 

 24.4 

 39.1 

 3.5 



Grams. 



155.3 



5.5 



.9 



Grams. 



588.0 



285.3 



51.3 



Grams. 

 10.8 

 5 9 



Fruit 



2 2 



Sugar 



















Total food consumed 



2,254.0 

 82.0 



1,081.8 



67.0 

 24.1 



161.7 

 8.5 



924.6 

 43.5 



18 9 



Feces 



5 9 









Amount utilized 







42.9 

 64.0 



153.2 

 94.7 



99.7 



881.1 

 95.3 



13 



Digestibility of entire ration (per cent) . . 







68.8 



Estimated digestibility of oil alone (per 

 cent) 





















Experiment No. 560, subject A. J. H.: 



Blancmange containing apricot oil 



1,748.0 

 18.0 

 103.0 

 32.0 



805.0 



1.6 



89.5 



29.5 

 1.9 



.8 



188.1 

 .3 

 .2 



712.3 

 13.9 

 12.0 

 32.0 



13.1 

 3 



Fruit 





Sugar 















Total food consumed 



1,901.0 

 79.0 



896.1 



32.2 

 27.3 



188.6 

 14.6 



770.2 

 29.8 



13 9 





7 3 









Amount utilized 







4.9 

 15.2 



174.0 

 92.3 



96.4 



740.4 

 96.1 



6 6 



Digestibility of entire ration (per cent). . 







47.5 



Estimated digestibility of oil alone (per 

 cent) 





















Experiment No. 561, subject P. K.: 



Blancmange containing apricot oil 



Wheat biscuit 



2,133.0 

 371.0 

 714.0 

 111.0 



982.3 

 33.4 

 620.5 



36.0 



39.3 



5.7 



229.5 

 5.6 



1.4 



869.2 



286.8 



82.8 



111.0 



16.0 

 5 9 



Fruit 



3 6 



Sugar 















Total food consumed 



3,329.0 



77.0 



1,636.2 



81.0 

 26.3 



236.5 

 10.9 



1,349.8 

 33.6 



25 5 





6 2 









Amount utilized 







54.7 

 67.5 



225.6 

 95.4 



98.6 



1,316.2 

 97.5 



19.3 



Digestibility of entire ration (per cent) . . 







75.7 



Estimated digestibility of oil alone (per 





















Experiment No. 562, subject C. J. W.: 



Blancmange containing apricot oil 



2,224.0 



429.0 



937.0 



72.0 



1,024.1 

 38.6 

 814.2 



37.6 



45.5 



7.5 



239.3 

 6.4 

 1.9 



906.3 

 331.6 

 108.7 

 72.0 



16.7 

 6.9 





4.7 



Sugar 















Total food consumed 



3, 662. 

 95.0 



1,876.9 



90.6 

 30.5 



247.6 

 12.2 



1,418.6 

 45.3 



28.3 





7.0 









Amount utilized 







60.1 

 66.3 



235.4 

 95.1 



98.8 

 69.5 



1,373.3 

 96.8 



21.3 



Digestibility of entire ration (per cent) . . 







75.3 



Estimated digestibility of oil alone (per 

 cent) 











928.8 



457.6 



22.6 



371.9 



7.2 



