DIGESTIBILITY OF JILS AND FATS, 



9 



assimilated, no physiological disturbance was noted, and the deer 

 fat, though its melting point is rather high as compared with common 

 food fats, did not lower the digestibility of the other ingredients of 

 the diet. 



The average figure reported for digestibility of deer fat, 81.7 per 

 cent, is considerably lower than that found in most of the experi- 

 ments made in this laboratory with fats. The only exceptions were 

 hydrogenated peanut oil which had a melting point of 52.4° C. and 

 showed practically the same coefficient of digestibility,^^ 79 per cent, 

 and oleo stearin which was 80.1 per cent digested." 



Though the amount of deer fat eaten per man per day is small 

 compared with other ii.ls previously studied in this laboratory, it 

 constituted the major portion of the total fat eaten in all three tests 

 and there seems no reason to doubt the accuracy of the results. 



The average results of the experiments with cod-liver, Java- 

 almond, tea-seed, and watermelon-seed oils and deer fats are sum- 

 marizd in Table 6. 



Table 6.- 



-Summary of results of digestion experiments with certain miscel- 

 laneous oils and fat in a mixed diet. 





Digestibility of entire ration. 



Digesti- 

 bility of 

 oil or fat 

 alone. 



Material tested. 



Protein. 



Fat. 



Carbohy- 

 drate. 



Ash. 



■Cod-liver oil 



Per cent. 

 50.5 

 41.4 

 47.2 

 56.9 

 52.2 



Per cent. 

 92.6 

 92.2 

 8S.2 

 90.7 

 73.6 



Per cent. 

 98.4 

 93.4 

 98.4 

 97.9 

 93.0 



Per cent. 

 5.3.1 

 51.4 

 42.1 

 37.1 

 44.5 



Per cent. 

 97.7 



Java-almond oil 



97.0 



Tea-seed oil ,. . 



91.2 



Watermelon-seed oil 



94.8 



Deer fat 



81.7 











BLENDED HYDROGENATED FATS. 



During the last 10 or 15 years the hydrogenation process has come 

 prominently into use for the preparation of solid fats from liquid oils. 

 This procedure, although limited in general use to those oils which 

 have a fairly large amount of unsaturated fatty acids, finds applica- 

 tion in the hardening of a number of vegetable and animal oils that are 

 produced in quantity. 



There are two general methods for the preparation of hydrogenated 

 fats. In one, all the oil is subjected to the hydrogenation process 

 until a fat of the desired melting point is obtained. In the other, part 

 of the oil is hydrogenated until a fat with a very high melting point 



is obtained, which is then mixed with a sufficient amount of the un- 



.* 

 treated oil to give a fat of the desired melting point. In the discus- 

 is Amer. Jour. Physiol., 54 (1921), No. 3, pp. 479-488. 

 "U. S. Dept. Agr. Bui. 613 (1919). 



