DIGESTIBILITY OF OILS AND FATS. 
11 
to cool slowly, the stearin separated out leaving a liquid layer on 
top of it. When cooled quickly with continued stirring, a homogen- 
ous, Avhite compound was obtained which resembled lard. 
Blended corn fats— x-Ten digestion experiments were conducted 
with blended corn fat, four with fat melting at 39° C. and three 
each with fats melting at 49° C. and 54° C. The results are sum- 
marized in Table 7. 
Table 7. — Summary of digestion experiments with Wended corn fats in a simple 
mixed diet. 
Meltinc 
point 
of fat. 
Subject. 
Digestibility of entire ration. 
Piee^ti- 
bility of 
Experiment No. 
Protein. 
Fat. 
Carbo- 
hydrate. 
blende! 
corn fat 
alone. 
1113 
°C. 
39 
39 
39 
39 
P. c 
Per cent. 
56.3 
67.1 
13.0 
54.9 
Per cent. 
94.4 
94.9 
90.5 
88.5 
Per cent. 
96.7 
97.0 
96.8 
9G.2 
Per cent. 
97.2 
1115.. 
H. L. G... 
97.4 
1116 
E. L. M 
94.4 
1117 
J. F. S 
91.9 
47.8 
92.1 
96.7. 
95.2 
49 
49 
49 
H. L. G 
1128 
67.4 
59.9 
58.4 
91.7 
92.4 
87.0 
95.6 
98.0 
96.5 
94.9 
1129 
E.L.M 
J. F. S. . . 
94.7 
1130 
90.2 
61.9 
90.4 
9fi. 7 
93.3 
54 
54 
54 

H. L. G 
1132 
65.3 
29.1 
64.2 
89.7 
83.5 
90.1 
90.8 
98.1 
96.8 
93.0 
1133 
E. L. M 
88.5 
113 i 
J.F.S 
92.9 
52.9 
87.8 
93.6 
91.5 
The average amount of blended corn fat eaten per man per day 
was 102.9 grams for the fat melting at 39° C, 105.1 grams for the fat 
melting at 19° C, and 92.5 grams for the fat melting at 54° C. The 
maximum amounts eaten per day were 121.2 grams of fat melting at 
39° C. in experiment No. HIT, 126.2 grams of fat melting at 49° C. 
in experiment No. 1130, and 103.7 grams of fat melting at 54° C. in 
experiment No. 1134. The digestibility of the blended corn fat was 
on an average 95.2 per cent for the 39° fat, 93.3 per cent for the 49° 
fat, and 91.5 per cent for the 54° fat. The subjects experienced no 
physiological disturbances during the three-day experimental periods. 
The blended fat melting at 54° was somewhat better digested than 
the hydrogenated corn oil melting at 50° used in the earlier experi- 
ments, although the blended fat was eaten on an average in twice 
as large amounts as the hydrogenated fat. 
Blended cottonseed fats. — Thirteen experiments are reported with 
blended cottonseed fat, two each with the fat melting at 41.3° C, 
45.8° C, and 48.1° C„ three with the fat melting at 50° C, and four 
with the fat melting at 47.8° C. The results are summarized in 
Table 8. 
