utilization of the Pecart 205 



are among the most digestible of all forms. They have a low 

 melting point and are much more readily assimilated by the 

 body than are the common animal fats used for human food, 

 with the exception of butter. 



The properties of pecan oil '^ are as follows : 



Percentage of kernels of pecan nuts 47 . 



Percentage of oil in the kernels 70 . 4 



Specific gravity of pecan oil at 15 degrees C 0.9184 



Saponification value 198 . 



Iodine absorption of pecan oil 106 . 



Volatile acids (Reichert-Meissl value) 2.2 



' Acetyl value 1 . 16 



Insoluble fatty acids (Heliner value) 93.4 per cent 



Lecthin .5 " 



Cholesterol .28 '' 



Foods containing oils with low melting points are usually 

 very palatable ; and, in case of swine at least, where they com- 

 pose the bulk of the ration for a considerable time, soft and 

 oily flesh is produced. This fact was observed by the soft 

 and oily condition of the pork of animals raised on mast and 

 shipped to the markets from parts of Arkansas and Texas 

 where large forests of pecan trees were growing even before 

 the cultivation of the pecan became an industry. 



CARBOHYDRATES OF THE PECAN 



The pecan is well supplied with proteins and fats, but is 

 deficient in its amounts of carbohydrates. For this reason, 

 fruits and fresh vegetables, which are low in fats and protein, 

 are most excellent supplementary foods to be eaten with 

 pecan nuts. The distribution of the carbohydrates in the 

 pecan is as f ollow^s : 



^ Deiler ; Amer. Chem. Journ. 43, No. 1, 1909. 



