DIGESTIBILITY OF SOY-BEAN AND PEANUT FLOURS. Li. 
digestion experiments with laboratory animals (dogs). In the first 
series (three tests) the animals received a mush prepared by heating 
soy beans, lard, agar, bone ash, and water on a water bath for 4 to 6 
hours. In the second series (nine tests) the animals were ‘‘subjected 
to a thorough treatment with indigestible nonnitrogenous materials, 
to remove, as far as possible, the accumulated intestinal débris,”’ and 
were fed a mixture of soy beans, sugar, and lard which was allowed 
to stand in water overnight. During the first series the animals ate 
an average of 86 grams of soy beans daily and an average of 58 grams 
in the second series. The digestibility of the total nitrogen of the 
diet was for the first series 80 per cent and for the second 84 per cent. 
In the present study the seven experiments conducted to determine 
the digestibility of the protein supplied by soy-bean flour were divided 
into two series, one of four and one of three tests. The interval be- 
tween first and second series comprised a rest period of two days on 
an ordinary mixed diet followed by an experimental period of three 
days during which the digestibility of a vegetable fat was studied and 
this by a second rest period of four days on an ordinary mixed diet. 
The experimental conditions and the subjects were identical for both 
series of experiments. Four subjects living under normal conditions 
assisted in the experiments which are reported in the following tables: 
Data of digestion experiments with soy-bean flour in a simple mixed diet. 
Constituents of foods. 
Experiments, subjects, and diet. aight | ees 
; . arbo- 
Water. | Protein. | Fat. hydrates. Ash. . 
Experiment No. 669, subject A. F.: Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
Biscuits containing soy-bean flour. 1, 396.0 456. 1 254.8 129.1 497.8 58. 2 
POUL eee 1c eS eet 828.0 719.5 6.6 1.7 96.1 4.1 
Butter Got ee eee es tice saioed 210.0 23.1 2.1 NB lesasdeaeee 6.3 
SYD TPN RSS, MES MEARE SIG yA en 135.10) | oes ee serail epee eee IBIS O |lssoococce 
Total food consumed................ 2,569.0 | 1,198.7 263.5 309. 3 728.9 68.6 
LOSES IE 5 2s os oP HE ae ry ne ee 84. Obl. See ee 29. 4 16.4 21.6 16.6 
PALO MEIN GaUI ULNA Oe pose pores ara by aVereroie ie ace] Srarsicte/ele = 2 sil'sisemjereevale 234 1 292.9 707.3 52.0 
Bencentmiiized@eemen sce ce cee ss alee nce nge. lsc ees ee tee 88.8 94.7 97.0 75.8 
Experiment No. 670, subject P. K.: 
Biscuits containing soy-bean flour..... 1,571.0 513.3 286. 7 145.3 560. 2 65. 5 
INR SSeldine Soece. Gaon eee =a anne 410.0 356.3 3.3 : 47.6 2.0 
JBUU IANS) CS eee Sc Ook ke ae 316.0 34.8 3.1 P1Neb).|So5acoa00c 9.5 
SUPA eae mc tices Saee coatie acle sclec wc cst ASTON ese See tera Nave eta vell cere eh meeets ee WILE O Wososssaces 
Total food consumed..............-- 2,478.0 904. 4 293.1 414.7 788. 8 77.0 
1DGROSS Tet Soe Coes kor a eee ee 1425 Op Boece 53. 4 33. 4 36.3 18.9 
HATTINTET TT OER SV Ze Weis Wares a che Saeed [eS sa Perce ele | 239.7 381.3 752.5 58.1 
PRcenieMtilized amen Sect wa. scl aeons [teers eae i esits 91.9 95.4 75.5 
Experiment No. 671, subject J.C. M.: 
Biscuits containing soy-bean flour . 1,178.0 384. 8 215.0 109.0 420.1 49.1 
JAI eek ee ee ee ene eee 446.0 387.6 3.6 “FA9 51.7 4G) 
IBS IECLOR ee eemeeesce™ Coe acceso nseceeses < 192.0 21.1 1.9 WIGS = 2! |ecetysracisis 5.8 
SS LEAT ees SEO St ate ale inze olan cini dole weiss sie DEG Oulaeerseree sere llecimise eer aalis ctocishiietees BURGH! WEGoocdecos 
Total food consumed..............-.- 2, 092.0 793.5 220.5 273.1 747.8 bYfoil 
CCES A eres ie aininicie wise cia s adieve etecienic’ O40} |[Ssec cance 36.0 13.4 30. 4 14.2 
PR THOMIHAMLUNZOU slate vin oxic ses cole.elsicsis\.5| tenisinaicin alse =e 184.5 259.7 717.4 42.9 
POR COMMUN ZORG rm 5 win cc's elas nicecsicie|deca—alsieac|Scinietnwicine 83.7 95.1 95.9 75.1 
