DIGESTIBILITY OF THE GRAIN SORGHUMS. 15 
Data of digestion experiments with milo bread in a simple mixed diet — Continued. 
Weight. 
Water. 
Protein. 
Fat. 
Carbohy- 
drates. 
Ash. 
Experiment No. 218, subject D. G. G.: 
Grams. 
1,745.0 
819.0 
1,107.0 
340.0 
185.0 
Grams. 
573.2 
606.0 
996.3 
37.4 
Grams. 
130.9 
24.6 
3.3 
3.4 
Grams. 
89.3 
Grams. 
902.3 
180.2 
101.9 
Grams. 
49.3 
8.2 
3.3 
289.0 
2.2 
10.2 
185.0 
4, 196. 
159.0 
2, 212. 9 
162.2 
81.5 
80.7 
381.6 
11.5 
370.1 
1,369.4 
51.4 
1,318.0 
69.9 
14.6 
55.3 
49.8 
97.0 
96.2 
79.1 
Estimated digestibility of bread alone 
44.8 
96.8 
Experiment No. 219, subject R. L. S.: 
1,727.0 
788.0 
1,075.0 
225.0 
110.0 
567.3 
583.1 
967.5 
24.8 
129.5 
23.6 
3.2 
2.2 
88.4 
893.0 
173.4 
98.9 
48.8 
7.9 
Apple sauce 
3.2 
191.2 
2.2 
6.8 
110.0 
Total food consumed 
3,925.0 
142.0 
2,142.7 
158.5 
72.9 
85.6 
282.8 
15.4 
267.4 
1,275.3 
38.8 
1,236.5 
65.7 
14.9 
50.8 
54.0 
94.6 
97.0 
77.3 
Estimated digestibility of bread alone 
(per cent) 
50.6 
98.0 
Experiment No. 220, subject 0. E. S.: 
1,855.0 
747.0 
1,228.0 
300.0 
322.0 
609.4 
552.8 
1,105.2 
33.0 
139.1 
22.4 
3.7 
3.0 
95.0 
959.2 
164.3 
113.0 
52.3 
Potato 
7.5 
3.7 
255.0 
2.4 
9.0 
322.0 
Total food consumed 
4,452.0 
216.0 
2,300.4 
168.2 
104.6 
63.6 
353.7 
18.8 
334.9 
1,558.5 
71.8 
1,486.7 
71.2 
20.8 
50.4 
Digestibility of entire ration (per cent) . 
37.8 
94.7 
95.4 
70.8 
Estimated digestibility of bread alone 
31.6 
95.2 
Experiment No. 221, subject R. F. T.: 
1,435.0 
595.0 
1,128.0 
240.0 
293.0 
471.4 
440.3 
1,015.2 
26.4 
107.6 
17.8 
3.4 
2.4 
73.5 
742.0 
130.9 
103.8 
40.5 
Potato 
6.0 
3.4 
204.0 
2.2 
7.2 
293.0 
Total food consumed 
3,691.0 
205.0 
1,953.3 
131.2 
89.6 
41.6 
280.9 
24.1 
256.8 
1,269.7 
68.4 
1,201.3 
55.9 
22.9 
33.0 
31.7 
91.4 
94.6 
59.0 
Estimated digestibility of bread alone 
24.3 
93.9 
Average food consumed per subject per 
1,223.8 
658.5 
45.2 
95.4 
405.5 
19.2 
Summary of digestion experiments with milo bread in a simple mixed diet. 
Experi- 
ment No. 
Subject. 
Protein. 
Carbohy- 
drates. 
Experi- 
ment No. 
Subject. 
Protein. 
Carbohy- 
drates. 
171 
172 
173 
174 
218 
D.G.G 
R.L.S 
O.E.S 
R. F.T 
D. G. G 
Per cent. 
31.5 
45.5 
49.7 
42.3 
44.8 
Per cent. 
95.5 
97.9 
97.3 
95.8 
96.8 
219 
220 
221 
R.L.S 
O.E.S 
F.F. T 
Average 
Per cent. 
50.6 
31.6 
24.3 
Per cent. 
98.0 
95.2 
93.9 
40.0 
96.3 
