DIGESTIBILITY OF OILS AND FATS. 



Table 1. — Summary of digestion experiments with cod-liver oil in a simple 



mixed diet. 





Subject. 



Digestibility of entire ration. 



Digesti- 

 bility of 

 cod-liver 

 oil alone. 



Experiiaent No. 



Protein. 



Fat. 



Carbo- 

 hydrate. 



Ash. 



1143 



C. J. G 



Per cent. 

 64.5 

 65.6 

 12.8 

 59.2 



Per cent. 

 91.3 

 96.5 



88.9 

 93.8 



Per cent. 

 96.4 

 96.6 

 95.9 

 96.6 



Per cent. 

 62.0 

 70.4 

 32.5 

 47.5 



Per cent. 

 97.2 



1144 



H. L. G .... 



100.0 



1145. . ... 



E. L. M 



9.5.2 



1146 



J. r. S 



98.4 









Average 



50.5 



92.6 



96.4 



53.1 



97.7 









The food eaten per man per day provided on an average 16 grams 

 of protein, 47 grams of fat, and 310 grams of carbohydrate, and its 

 fuel value averaged 1,740 calories. The maximum amount of cod- 

 liver oil consumed by any subject was 53 grams per day. The co- 

 efficient of digestibility was high in every case, and the average fig- 

 ure, 97.7 per cent, indicates a very complete utilization. Except that 

 all the subjects were somewhat constipated, no physiological dis- 

 turbance was noted. 



In thoroughness of digestion, cod-liver oil agrees closely with the 

 majority of fats and oils that have a melting point at or below body 

 temperature. 



JAVA-ALMOND OIL. 



The digestibility of this oil is of interest not only because the nut 

 is valued highly in Java, but also because the finely ground kernels 

 mixed with wat^r to a kind of emulsion and added to milk find there 

 a special use in infant feeding with, it is believed, good results. 



The Java almonds {Canarium commune) needed for this experi- 

 ment were obtained from Java by the Office of Foreign Seed and 

 Plant Introduction, Bureau of Plant Industry. The nut resembles 

 somewhat a small-sized pecan in shape, and the kernels are much 

 like a small almond in appearance and have a very agreeable flavor. 



In the present work a small-sized laboratory oil press was used 

 to express the oil, which was of clear yellow color and bland in flavor. 



The supply available was sufficient for only two tests. The results 

 are summarized in Table 2. 



Table 2. — Stimmary of digestion experiments with Java-almond oil in a simple 



mixed diet. 





Subject. 



Digestibility of entire ration. 



Digesti- 

 1 bilityof 



Experiment No. 



Protein. 



Fat. 



Carbo- 

 hydrate. 



Ash. 



Java- 

 ! almond 

 1 oil alone. 

 1 



1154 



H. L. G 



Per cent. 

 52.2 

 30.5 



Per cent. 

 95.5 

 89.0 



Per cent. 

 96.2 

 96.5 



Per cent. 

 66.3 

 .36.6 



1 Per cent. 

 99.4 



1155 



E. L. M. 



94.5 









Average 



41.4 



92.2 



96.4 



51.4 



97.0 









