DIGESTIBILITY OE SOME ANIMAL FATS. 7 
Data of digestion experiments with lard in a simple mixed eftei— Continued. 
Weight. 
Water. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
Experiment No. 53, subject W. D.: 
Grams. 
1,909.1 
418.3 
1,362.2 
Grams. 
1,176.0 
35.6 
1,183.8 
Grams. 
56.1 
56.1 
10.9 
Grams. 
263.6 
4.8 
2.7 
Grams. 
399.8 
315.2 
158.0 
Grams. 
13.5 
6.7 
Fruit 
6.8 
3,689.6 
92.4 
2,395.4 
123.1 
19.9 
103.2 
271.1 
15.8 
255.3 
873.0 
44.9 
828.1 
27.0 
11.8 
15.1 
Per cent utilized 
83.8 
94.2 
94.9 
55.9 
Experiment No. 54, subject I. D. B.: 
1,924.1 
578.1 
1, 245. 2 
97.3 
1, 185. 2 
49.1 
1,082.1 
56.6 
77.5 
10.0 
265.7 
6.6 
2.5 
402.9 
435.6 
144.4 
97.3 
13.7 
9.3 
Fruit 
6.2 
3,844.7 
159.2 
2,316.4 
144.1 
48.1 
96.0 
274. 8 
32.3 
242.5 
1,080.2 
63.9 
1,016.3 
29.2 
14.9 
14.3 
66.6 
88.2 
94.0 
49.0 
2, 118. 8 
637.1 
742.3 
54.0 
1,305.2 
54.2 
645.0 
62.3 
85.4 
6.0 
292.6 
7.3 
1.5 
443.7 
480.0 
86.1 
54.0 
15.0 
Wheat biscuit 
10.2 
Fruit 
3.7 
3, 552. 2 
87.7 
2,004.4 
153.7 
24.3 
129.4 
301.4 
18.0 
283.4 
1, 063. 8 
36.1 
1,027.7 
28.9 
9.3 
19.6 
84.2 
94.0 
96.6 
67.8 
Experiment No. 56, subject E. M.: 
1,808.1 
465.0 
1,496.6 
110.3 
1, 113. 8 
39.5 
1,300.5 
53.2 
62.4 
12.0 
249.7 
5.3 
3.0 
378.6 
350.4 
173.6 
110.3 
12.8 
7.4 
Fruit 
7.5 
3,880.0 
110.1 
2,453.8 
127.6 
35.7 
91.7 
258.0 
13.9 
244.1 
1,012.9 
46.7 
966.2 
27.7 
13.8 
13.9 
72.0 
94.6 
95.4 
50.2 
Average food consumed per subject per day 
1, 172. 8 
713.0 
37.2 
90.2 
324.1 
8.4 
Summary of digestion experiments with lard in a simple mixed diet. 
Exper- 
iment 
No. 
Subject. 
Protein. 
Fat. 
Carbohy- 
drates. 
Ash. 
38 
J. C 
Per cent. 
77.1 
73.3 
76.0 
77.8 
64.0 
83.8 
66.6 
84.2 
72.0 
Per cent. 
95.7 
94.9 
95.1 
95.3 
91.7 
94.2 
88.2 
94.0 
94.6 
Per cent. 
96.9 
94.6 
97.1 
97.0 
96.0 
94.9 
94.0 
96.6 
95.4 
Per cent. 
55.6 
39 
J. F 
48.5 
44 
J. C 
67.9 
47 
48 
53 
R.L.S 
I.D.B 
W. D 
66.0 
51.1 
55.9 
54 
55 
56 
I.D.B 
R.L.S 
E.M 
49.0 
67.8 
50.2 
75.0 
93.7 
95.8 
56.9 
It will be noted on reference to the table that in experiments Nos. 
48 and 54, both with the same subject (I. D. B.), the percentage 
digestibility of fat is materially lower than the others and that this 
