DIGESTIBILITY OF SOME NUT OILS. 9 
Data of digestion experiments ivith Brazil-nut oil in a simple mixed diet — Contd. 
» 
Weight 
of foods. 
Constituents of foods. 
Experiment, subject, and diet. 
Water. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
Experiment No. 554, subject C. J. W.: 
Blancmange containing Brazil-nut oil 
Wheat biscuit 
Grams. 
2, 477. 
332.0 
1, 045. 
Grams. 
1, 163. 9 
29.9 
908.1 
Grams. 
46.3 
35.2 
8.4 
Grams. 
299.0 
5:0 
2.1 
Grams. 
946.2 
256.6 
121.2 
Grams. 
21.6 
5.3 
Fruit 
5.2 
3, 854. 
128.0 
2, 101. 9 
89.9 
38.8 
51.1 
306.1 
23.6 
282.5 
1,324.0 
51.1 
1,272.9 
32.1 
14.5 
17.6 
56.8 
92.3 
96.1 
54.8 
Average food consumed per subject per day . . . 
1, 109. 1 
595.8 
27.4 
83.6 
393.1 
9.2 
Summary of digestion experiments with Brazil-nut oil in a simple mixed diet. 
Experiment No. 
Subject. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
551 
H. R. G 
P. K 
C. J. W 
Per cent. 
59.9 
72.7 
56.8 
Per cent. 
95.8 
95.3 
92.3 
Per cent. 
95.9 
97.0 
96.1 
Per cent. 
71.5 
553 
76.4 
554 
54.8 
Average 
63.1 
94.5 
96.3 
67.6 
As indicated by the above experiments the digestibility of the 
protein, fat, and carbohydrate portions of the diet was 63.1 per cent, 
94.5 per cent, and 96.3 per cent, respectively. The value for the 
digestibility of the total fat of the diet, 94.5 per cent, is increased to 
96.3 per cent for Brazil-nut oil alone when account is taken of the 
metabolic products and any undigested portion of the fat supplied 
by the basal ration. 
The high digestibility of Brazil-nut oil and the relatively high 
digestibility of Brazil nuts as a whole, as reported by Jaffa, 1 would 
indicate that from a dietetic standpoint these nuts are worthy the 
high place accorded them as food. 
BUTTERNUT OIL. 
The kernel of the butternut (Juglans cinerea) when subjected to 
pressure yields a light yellow oil which apparently has received little 
attention from investigators. No report was found in the literature 
of any study of its physical and chemical properties, its use for in- 
dustrial or edible purposes, or its nutritive value. In view of the 
high fat content of butternuts — it is reported 2 that the kernels con- 
tain over 61 per cent of oil — and of the rather extensive use of butter- 
1 U. S. Dept. Agr., Office Expt. Stas. Bui. 132 (1903). 
2 U. S. Dept. Agr., Office Expt. Stas. Bui. 28 (1899), p. 74, rev. ed. 
18030°— 18— Bull. 630 2 
