DIGESTIBILITV OF BREAD. 



207 



COMPARISON OF NUTRIEKTS DIGESTED AND ENERGY UTILIZED IN 

 BREADS MADE FROM ORDINARY BREAD FLOUR, GRAHAM FLOUR. 

 AND ENTIRE WHEAT FLOUR. 



THE RESULTS OF THE EXPERIMENTS WITH BREAD AND MILK CALCULATED TO 

 BREAD ALONE. 



00 



s 



u S 



Kinds of Food. 



Subject. 



a 



'3 

 p 



4J 



OS 



■Pi: 



02 



0) ~ 









% 



% 



% 



% 



1 



White bread alone 



H.B. S 



H. B. S 



90.9 



80.0 



82.3 

 65.6 



98.3 

 98.9 



93.7 





Wliite bread alone 



92.4 



3 



White bread alone 



L. H. H 



81.7 



67.5 



97.7 



91.2 



4 



White bread alone 



Average of four experiments .... 



I. W. F 



75.4 



67.2 



98.7 



91.5 





82. 



70.7 



98.4 



92.2 



5 



White bread and milk 



L. H.H 



79.6 



70.8 



98.0 



97.0 



€ 



White bread and milk 



H. B. S 



83.2 



63.1 



97.6 



92.9 



7 



White bread and milk 



C. W. S 



88.2 



50.9 



97.9 



94.6 



8 



White bread and milk 



P.F. F 



80.1 





97.8 



89.7 



16 



VVhite bread and milk 



A.J. P 



B. R. M 



94.5 



87-2 



90.0 

 45.0 



99.1 

 98.4 



97.2 



17 



White bread and milk 



92.0 



18 



White bread and milk 



A.J. P 



92.2 



89.6 



98.2 



93.3 



19 



White bread and milk 



0. W.K 



92.1 



91.2 



98.1 



97.9 



')^ 



White bread and milk 



0. W. K 



97.7 



99.1 



98.9 



98.7 











88.3 



66.6 



98.2 



94.8 



9 



Graham bread and milk 



c. w. s 



77.5 



51.3 



92.4 



86.0 



10 



Graham bread and milk 



F. H. M 



77.0 



36.3 



93.2 



93.7 



11 



Graham bread and milk 



C. D. H 



79.3 



54.7 



92.3 



88.4 



12 



Graham bread and milk 



P.F. F 



A. J. P 



70.3 

 80.7 

 77.3 



37.9 

 83.9 

 84.6 



91.2 

 92.7 

 92.5 



85.2 



02 





87.8 



23 





0. W. K 



87.0 











77.0 



58.1 



92.4 



88.0 



13 



Entire Avheat bread and milk — 



C. w. S - 



79.2 





96.0 



90.4 



14 



Entire wheat bread and milk 



P.F. F 



88.6 



48.4 



97.9 



95.5 



15 



Entire wheat bread and milk 



A. B.O 



86.2 



10.4 



96.9 



93.6 



20 



E^nlire wheat bread and milk — 



A.J. P 



88.8 



84.0 



97.3 



96.9 



21 



Entire wheat bread and milk 



0. W. K 



90.4 



88.2 



98.0 



93.8 





86.6 



46.2 



97.2 



94.0 











