DIGESTIBILITY OF SOME BY-PRODUCT OILS. 7 



kernels, without crushing them, by mechanical means and finally by 

 hand picking.) The cleaned, thoroughly dried kernels were ground 

 (using the fine knife) with an ordinary household meat chopper. 

 The oil was expressed from the finely cut kernels by means of a 

 laboratory press which developed a pressure of approximately 2,700 

 pounds per square inch and which was secured for the purpose from 

 the Drug Plant and Poisonous Plant Laboratories of the Bureau of 

 Plant Industry. The oil which was obtained in this manner was free 

 from sedmient, of a light-yellow color, and possessed a bland, fatty 

 taste. Wlien a sample mixed with vinegar and condiments was pre- 

 pared as a French dressing, its origin could not be detected by those 

 unaware of its source, though all agreed that the dressing was unusu- 

 ally appetizing. 



The cherry-kernel oil was thorouglily mixed and incorporated in 

 the usual cornstarch blancmange. The essential data resulting from 

 the tests made with this oil are reported in the tables which follow : 



Data of digestion experiments ivith cherry-kernel oil in a simple mixed diet. 





Weight 

 of food. 



Constituents of foods. 



Experiment, subject, and diet. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrate. 



Ash. 



Experiment No. 673, subject A. A. F.: 



Blancmange containing cherry-kernel 

 oU 



Grams. 



1,681.0 

 345.0 

 850.0 

 179.0 



Grams. 



780.0 



31.0 



738.7 



Orams. 



59.8 



36.6 



6.8 



Orams. 



157.0 



5.2 



1.7 



Grams. 



669.2 



266.7 



98.6 



179.0 



Grams. 

 15 





5.5 



Fruit 



4 2 

















Total food consumed 



3,055.0 

 65.0 



1,549.7 



103.2 

 18.0 



163.9 

 10.6 



1,213.5 

 27.6 



24 7 





8.8 









Amount utilized 







85.2 

 82.6 



153.3 

 93.5 



97.3 



1,185.9 

 97.7 



15.9 







64.4 



Estimated digestibility of oil alone (per 

 cent) 

















Experiment No. 674, subject P. K.: 



"RlanprnaTigfi nnntaining nhfirry-Vftrnp.l 

 oil 



2,366.0 

 304.0 

 403.0 

 148.0 



1,097.8 



27.4 



350.2 



84.2 



32.2 



3.2 



221.0 

 4.5 



.8 



941.9 



235.0 



46.8 



148.0 



21.1 



Wheat biscuit 



4.9 



Fruit 



2.0 



Sugar 















Total food consumed 



3,221.0 

 66.0 



1,475.4 



119.6 

 20.5 



226.3 

 10.2 



1,371.7 

 30.0 



28 



Feces 



5.3 









Amotmt utilized 







99.1 

 82.9 



216.1 

 95.5 

 98.3 



1,341.7 

 97.8 



22.7 









81 1 



Estimated digestibility of oil alone (per cent) 



















Experiment No. 675, subject J. C. M.: 



Blancmange containing cherry-kernel 

 oil 



2,149.0 

 282.0 

 635.0 

 192.0 



997.2 



25.4 



551.8 



76.5 

 29.9 

 5.1 



200.7 

 4.2 

 1.3 



855.5 

 218.0 

 73.6 

 192.0 



19 1 



Wheat biscuit 



4.5 



Fruit 



3 2 



Sugar 















Total food consumed 



3,258.0 

 76.0 



1,574.4 



111.5 



22.8 



206.8 

 9.9 



1,339.1 

 35.9 



26.8 



Feces 



7.4 









Amount utilized .• 







88.7 

 79.6 



196.3 

 95.2 



98.8 



1,303.2 

 97.3 



19.4 



Digestibility of entire ration (per cent). . 







72.4 



Estimated digestibility of oil alone 



















