DIGESTIBILITY OF OILS ASTD FATS. 
15 
The blended fats were eaten in relatively large quantities and 
caused no apparent physiological disturbances. While the number 
of experiments here reported is small, it is believed the data are 
sufficient to permit the conclusion that the digestibility of these 
blended fats compares favorably with that of the natural fats of 
corresponding melting points. 
SUMMARY OF RESULTS. 
For purposes of general comparison the average results of the 
preceding experiments on the digestibility of oils and fats are sum- 
marized in Table 12. 
Table 12.— Average digestibility of oils and fats in a mixed diet. 
Kind of oil or fat. 
Melting 
point. 
Digesti- 
bility. 
Kind of oil or fat. 
Melting 
point. 
Digesti- 
bility. 
Cod-liver oil 
°C. 
Per cent. 
97.7 
97.0 
91.2 
94.8 
81.7 
95.2 
93.3 
91.5 
Blended hydrogenated fats: 
°C. 
41.3 
45.8 
47.8 
48.1 
50.0 
43.0 
43.2 
51.1 
Per cent 
96.6 
Tea-seed oil 
Do 
96.4 
Do 
94.2 
Deer fat-. 
51.4 
39.0 
49.0 
54.0 
Do 
94.4 
Blended hydrogenated fats: 
Corn fat 
Do 
87.0 
Peanut fat 
96.6 
Do 
Do 
97.4 
Do 
Do 
92.8 
In general the results obtained in these studies agree with those 
reported in the other investigations made by this office on the diges- 
tibility of fats and oils. 
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