DIGESTIBILITY OF BREAD. 



185 



DIGESTION EXPERIMENT No. 9. 



Kind of food; graliam bi'ead and milk. 

 Subject; C. W. S. 



S ? 



eS 5 5J 



o a S" 

 ^ c c 

 eS S S 



5 1 



^=5 



®S2 



H=-J 



1 





.S c» 



05 



UJ q 









5 



t^? 







CO 



&,:3 



<C5 



® go's 



6034 

 6032 

 6033 



6042 



Graham bread 



Milk 



Milk , 



Total. 



Feces 



Amount digested. 



Percent digested 



Estimated heat of 

 combustion of urine 



Energy of food oxi- 

 dized in the bodj^... 



Per cent energy 

 utilized ; 



1,593.0 



2,218.8 

 2,579.0 



1,096.3 

 284.5 

 340.1 



1,720.9 

 126.6 



1,594.3 

 92.64 



161.0 

 76.3 

 85.4 



322.7 

 39.4 



283.3 



87.79 



20.5 



88.8 

 101.8 



211.1 

 11.9 



199.2 

 94.36 



914.8 

 119.4 

 152.9 



48.0 

 16.2 

 19.1 



1,187.1 

 75.3 



83.3 

 26.7 



1,111.8 

 98.66 



56.6 

 67.95 



4,830 

 1,826 

 2,112 



637 

 8,131 



247 



7,884 

 89.9 



DIGESTION EXPERIMENT No. 10. 



Kind of food; graham bread and milk. 

 Subject; F. H. M. 





 ei s » 



c-2ft 



•2 = 5 

 ^ 3 S 





Weight food 

 material- 

 Grams. 



Total organic 

 matter- 

 Grams. 



1 



1 



p g 



£5 



&0 



r 



31 



m 



1 g 



<C5 



Heats of 

 combustion, 

 determined- 

 Calories. 



6035 

 6032 



Graham bread 



Milk 



1,317.0 

 1,341.6 

 2,717.0 



739.3 

 172.0 

 35S.3 



108.5 

 46.1 

 89.9 



13.8 

 53.7 

 107.3 



617.0 

 72.2 

 161.1 



25.6 



9.8 



20.1 



3,262 

 1,104 



6033 



Milk 



2,225 





Total 









1,269.6 



84.7 



244.5 

 27.7 



174. S 

 10.4 



8.50.3 

 46.6 



55.5 

 19.9 



6,591 



6043 







440 















1,184.9 

 93.33 



216.8 

 88.67 



164.4 

 94.05 



803.7 

 94.52 



35.6 

 64.13 



6,151 













Estimated heat of 



combustion of urine 



Energy of food oxi- 





189 





















5,962 





Per cent energy util- 

 ized ". 















90.6 





















