DIGESTIBILITY OF OILS AND FATS. 



15 



The blended fats were eaten in relatively large quantities and 

 caused no apparent physiological disturbances. While the number 

 of experiments here reported is small, it is believed the data are 

 sufficient to permit the conclusion that the digestibility of these 

 blended fats compares favorably with that of the natural fats of 

 corresponding melting points. 



SUMMARY OF RESULTS. 



For purposes of general comparison the average results of the 

 preceding experiments on the digestibility of oils and fats are sum- 

 marized in Table 12. 



Table 12. — Average digesUMlitif of oils and fats in a mixed diet. 



Band of oil or fat. 



Melting 

 point. 



Digesti- 

 bility. 



Kind of oil or fat. 



Melting 

 point. 



Digesti- 

 bility. 



Cod-liver oil ... . . . 



. "C. 



Per cent. 

 97.7 

 97.0 

 91.-2 

 94.8 

 81.7 



95.2 

 93.3 

 91.5 



Blended hydrogenated fats: 



°C. 



41.3 



45.8 

 47.8 

 48.1 

 50.0 

 43.0 

 43.2 

 51,1 



Per cent 







96.6 



Tea-seed oil. 





Do 



96.4 



Watermelon-seed oil 





Do 



94.2 



Deer fat 



51.4 



39.0 

 49.0 

 54.0 



Do 



94.4 



Blended hydrogenated fats: 

 Corn fat 



Do 



87.0 



Peanut fat 



96.6 



Do 



Do.... 



97.4 



Do 



Do 



92.8 









In general the results obtained in these studies agree with those 

 reported in the other investigations made by this office on the diges- 

 tibility of fats and oils. 



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