DIGESTIBILITY OF OILS AND FATS. 



11 



to cool slowly, the stearin separated out leaving a liquid layer on 

 top of it. When cooled quickly with continued stirring, a homogen- 

 ous, white compound was obtained which resembled lard. 



Blended corn fats. — Ten digestion experiments were conducted 

 with blended corn fat, four with fat melting at 39° C. and three 

 each with fats melting at 49° C. and 54° C. The results are sum- 

 marized in Table 7. 



Table 7. 



-Summary of digestion experiments with blended corn fats in a simple 

 mixed diet. 





Meltinc: 

 ■point 

 of fat. 



Subject. 



Digestibility of entire ration. 



Dige'iti- 

 bilitv of 



Experiment No. 



Protein. 



Fat. 



Carbo- 

 iiydrate. 



blended 

 corn fat 

 alone. 



}113 



"C. 

 39 

 39 

 39 

 39 



P c 



Per cent. 

 55.3 

 67.1 

 13.0 

 54.9 



Per cent. 

 94.4 

 94.9 



90.5 



88.5 



Per cent. 

 96.7 

 97.0 



96.8 

 96.2 



Per cent. 

 97.2 



1115 



H. L. G.. 



97.4 



1116 



E. L. M 



94.4 



1117 



J. F. S 



91.9 









Average 



47.8 



92.1 



96.7 



95.2 





49 

 49 

 49 



H. L. G 





1128 



67.4 

 59.9 

 58.4 



91.7 

 92.4 



87.0 



95.6 

 98. 

 96.5 



94.9 



1129 



E. L. M 



94.7 



1130 



J. F. S 



90.2 









61.9 



90.4 



96.7 



93.3 





54 



54 

 54 



H. L. G 





1132 



65.3 

 29.1 



64.2 



89.7 

 83.5 

 90.1 



98.8 

 96.1 

 96.8 



93.0- 



1133 



E. L. M 



88.5 



1131 



J. F. S . 



92.9 









Average 



52.9 



87.8 



96.6 



91.5. 











The average amount of blended corn fat eaten per man per day 

 was 102.9 grams for the fat melting at 39° C, 105.4 grams for the fat 

 melting at 49° C, and 92.5 grams for the fat melting at 54° C. The 

 maximum amounts eaten per day were 121.2 grams of fat melting at 

 39° C. in experiment No. 1117, 126.2 grams of fat melting at 49° C. 

 in experiment No. 1130, and 103.7 grams of fat melting at 54° C. in 

 experiment No. 1134. The digestibility of the blended corn fat was 

 on an average 95.2 per cent for the 39° fat, 93.3 per cent for the 49° 

 fat, and 91.5 per cent for the 54° fat. The subjects experienced no 

 physiological disturbances during the three-day experimental periods. 



The blended fat melting at 54° was somewhat better digested than 

 the hydrogenated corn oil melting at 50° used in the earlier experi- 

 ments, although the blended fat was eaten on an average in twice 

 as large amounts as the hydrogenated fat. 



■Blended cottonseed fats. — Thirteen experiments are reported with 

 blended cottonseed fat, two each with the fat melting at 41.3° C.,, 

 45.8° C, and 48.1° C, three with the fat melting at 50° C, and four 

 with the fat melting at 47.8° C. The results are summarized in 

 Table 8. 



