DIGESTIBILITY OF OILS AND FATS. 



13. 



Table 9. — Summary of digestion experiments icitli hlended peanut fats in a 



simple mixed diet. 





Z^xperiment No. 



Melting 



point of 



fat. 



Subject. 



Digestibility of entire ration. 



Digesti- 

 bility of 



1 



Protein. 



Fat. 



Carbo- 

 hydrate. 



blended 

 peanut 

 fat alone. 



1088 





"C. 

 43 

 43 

 43 

 43 

 43 



P. C. ... 



Per cent. 

 63 3 

 71.0 

 53.4 

 61.5 

 63.4 



Per cent. 

 94,2 

 91.5 

 91.5 

 93 

 93.1 



Per cent. 

 96 2 

 98 3 

 96.1 

 97.1 

 96 3 



Per cent. 

 98.4 



:089. 



W. V. D... 



94,5 



1090. 





H. L. G 



96.0 



1091. 



E. L. M 



96.4 



1092. 





J. F.S 



97.6 





62 5 



92 7 



96.8 



96.6 







43.2 

 43 2 

 43.2 

 43.2 



P. C 





1093. 



78.0 

 76-7 

 66.9 

 52.4 



95.7 

 97.0 

 93.4 

 91 3 



97.2 

 98.7 

 96.6 

 96.8 



98,4 



1094 



W. V. D 



99.3 



1095 



H. L. G. 



96,7 



1097 



J. F. S 



95,2 





Average 









68,5 



94.4 



97.3 



97.4 







.51.1 

 51.1 

 51.1 

 51.1 



P.C 



H. L. G 





1098. 



58.4 

 61.5 

 56.0 



75 8 



91.8 

 89.4 

 87,2 

 90.8 



97,5 

 97.1 

 97.3 

 97.7 



94, 3 



1100. 





92 8 



1101. 



E. L. M 



90 8 



1102 



J. F. S 



93.2 





Average 









62,9 



89.8 



97.4 



92.8 













The subjects ate on an average per man per day 73.8 grams of the 

 fat melting at 43° C, 79.7 grams of the fat melting at 43.2° C, and 

 90.3 grams of the fat melting at 51.1° C. The maximum amount of 

 blended peanut fat eaten per man per day was 78.4 grams of the 43° C. 

 fat, 100.1 grams of the 43.2° C. fat, and 109.6 grams of the 51.1° C 

 fat. 



The average coefficients of digestibility were 96.6 per cent for the 

 43° C. fat, 97.4 per cent for the 43.2° C. fat, and 92.8 per cent for the 

 51.1° C. fat. The subjects remained in apparently normal health and 

 suffered no physiological disturbances. 



Discussion. — A summary of the results obtained from these experi- 

 ments with blended fats of different melting points prepared out of 

 corn, cottonseed, and peanut oil is given in Table 10. 



Table 10. — Summary of digestion experiments loith blended vegetable fats in a 



simple mixed diet. 



Num- 

 ber of 



Kind of fat. 



Melting 



point of 



fat. 



lodin 



number. 



Fats in blend. 



Digest- 



experi- 

 ments 

 con- 

 ducted. 



Hardened 

 fat. 



Untreated 

 oil. 



ibility of 

 blended 

 fat alone. 



4 



Corn 



"C. 



39 



49 



54 



41,3 



45.8 



47.8 



48.1 



50.0 



43.0 



43.2 



51.1 



89,7 

 84,8 

 85.8 



Per cevf. 



9.1 



25.0 



30.8 



Per cent. 

 90.9 

 75.0 

 .69.2 



Per cent. 

 95,2 



3 



do 



93.3 



3 



do .. . 



91.5 



2 



Cottonseed 



96.6 



2 



do 



84.8 

 82.4 

 80.0 



12,5 

 18,8 

 23,5 

 22,1 

 6,2 

 9,1 

 33,3 



87.5 

 81.2 

 76 5 

 77.9 

 93,8 

 90,9 

 66.7 



96.4 



4 



do 



94.2 



2 



do 



94.4 



3 



.do.... 



87.0^ 



5 



Peanut . . .. 



80.9 



82.4 

 75.5 



96.6 



4 



do 



97.4 



4 



do. ... 



92.'8 













