DIGESTION EXPERIMENTS WTrii CHESTNUTS. 



147 



THE EXPERIMENTS HERE REPORTED. 



In the experiments a mixed diet was used in which chestnut 

 flour made a prominent part. Each subject consumed daily 300 

 grams of the chestnut flour, which furnished about one-fifth of 

 tlie proteids, one-half of the fat, nearly one-half of the carbo- 

 hydrates and three-eighths of the total fuel value of the food. 



In*the table which follows, there is given the chemical com- 

 position of the food materials used. The chestnut flour was 

 prepared by shelling the nuts, which were then partly dried and 

 blanched by 20 to 30 seconds immersion in boiling water, again 

 dried, and ground. The bread was made from a straight flour 

 from Northwestern grown wheat. The whole milk was drunk 

 at the meals and the skim milk was used in making the bread. 

 The chestnut flour was eaten as mush. 



The details of the experiment are given in the tables on page 

 148. 



Percentage composition of the chestnuts from which the Hour 

 was made and of food materials used in the digestion experi- 

 ments here reported, and heats of combustion per gram, cal- 

 culated to water content at time when used. 





as 



Material. 





a 





Oi 



•^ 



be 



<s 















^ 



Z 



% 



% 



40.00 





44.89 





6.36 



1.02 



35.39 



1.73 



38.65 



1.64 



75.46 



.37 



87.63 



.57 



90.37 



.62 



6.17 



6.35 



6.19 



6.16 











•S 













Cj 



















>> 







a 















^ 











03 



OS 



m 



fe 







<! 



-* ■4-' Z 



■■- 33 C 



;5s 



6393.. 

 6393. . 

 6416.. 

 6417.. 

 6418.. 

 6374.. 

 6420.. 

 6419.. 

 6421 . . 

 6422.. 



39-40 



39 



40 

 39-40 

 39-40 

 39-40 



39 



40 



Whole nut8 



Kernels (raeats flesh) 



Chestnut flour 



Bread 



Bread 



Potato 



Milk 



Skim milk 



Feces , 



Feces 



% 



% 



% 



% 



3.40 



1.90 



42.50 



1.20 



3.85 



2.10 



47.75 



1.41 



6. 38 



3.32 



81.54 



2.40 



10.81 



.52 



51.28 



2.00 



10.23 



.49 



48.55 



2.08 



2.32 



.20 



21.02 



1.00 



S-dS 



3.29 



4.S4 



.68 



3. 88 



.48 



4.61 



.66 



39.69 



13.15 



27.23 



14.78 



38.50 



11.28 



25.85 



18.18 



Cal.* 

 2.12t 

 2.372 

 8.958 

 2.799 

 2.639 

 1.002 

 .732 

 .436 

 5.132 

 4.775 



* Calories per gram. 



