DIGESTIBILITY OF WHEAT BRAN. 
3 
wheat bread in which the protein was 86.7 per cent and the carbo- 
hydrate 97.2 per cent digested, and six experiments with graham 
bread in which the protein was 77 per cent and the carbohydrate 
92.4 per cent digested. In a later publication the same authors re- 
port 1 that the digestibility of white flour is 93.8 per cent for protein 
and 98.9 per cent for carbohydrate, that the digestibility of entire 
wheat flour is 80.8 per cent for protein and 96 per cent for carbohy- 
drate, and that the digestibility of graham flour is 81.3 per cent for 
protein and 91.1 per cent for carbohydrate. 
Snyder 2 in studies of the digestibility of w*heat flours reports 
that the digestibility of white flour is 85.3 per cent for protein and 
97.5 per cent for carbohydrate, that the digestibility of entire wheat 
flour is 80.4 per cent for protein and 94.1 per cent for carbohydrate, 
and that the digestibility of graham flour is 77.6 per cent for pro- 
tein and 88.4 per cent for carbohydrate. In experiments made to 
determine the digestibility of hard spring and soft winter wheats, 
Snyder found that the digestibility of hard spring wheat 3 flours is 
88.3 per cent for protein and 97.7 per cent for carbohydrate for 
white flour, 86.2 per cent for protein and 96.2 per cent for carbo- 
hydrate for entire wheat flour, and 82.8 per cent for protein and 
91.5 per cent for carbohy drate for graham flour ; he also found that 
the digestibility of flours prepared from soft winter Michigan wheat 4 
was 92.8 per cent for protein and 98 per cent for carbohydrate 
for white flour, 85.7 per cent for protein and 92.9 per cent for car- 
bohydrate for entire wheat flour, and 79.4 per cent for protein and 
89.3 per cent for carbohydrate for graham flour. 
In other studies to determine the digestibility of flours prepared 
from wheat grown in different localities Snyder 5 found that the 
digestibility of protein supplied by Oregon wheat flours was 84.9 
per cent for protein and 98.2 per cent for carbohydrate for white 
flour, 71.1 per cent for protein and 94.1 per cent for carbohydrate 
for entire wheat flour, and 63 per cent for protein and 91.2 per 
cent for carbohydrate for graham flour, and that the digestibility 
of Oklahoma wheat flours was 90.9 per cent for protein and 97.7 
per cent for carbohydrate for white flour, 79.6 per cent for protein 
and 90.5 per cent for carbohydrate for entire wheat flour, and 77.3 
per cent for protein and 87.9 per cent for carbohydrate for graham 
flour. 
Since in these tests made by the United States Department of 
Agriculture the diet was comparable, and, as far as possible, uni- 
l 'U. S. Dept. Agr., Office Expt. Stas. Bui. 143 (1904), p. 32. 
2 U. S. Dept. Agr., Office Expt. Stas. Bui. 101 (1901), p. 33. 
3 U. S, Dept. Agr., Office Expt. Stas. Bui. 126 (1903), p. 29. 
4 U. S. Dept. Agr., Office Expt. Stas. Bui. 126 (1903), p. 45. 
S U. S. Dept. Agr., Office Expt. Stas Bui. 156 (1905), p. 36. 
