DIGESTIBILITY OF SOME ANIMAL FATS. 13 
Data of digestion experiments with mutton fat in a simple mixed diet — Continued. 
Weight. 
Water. 
Protein. 
Fat. 
Carbohy- 
drates. 
Ash. 
Experiment No. 132, subject H. D. G.- 
Blanc mange containing mutton fat . . . 
Wheat biscuit 
Grams. 
769.0 
483.0 
1, 504. 
183.0 
Grams. 
355.6 
41.1 
1,307.0 
Grams. 
14.9 
64.7 
12.0 
Grams. 
111.2 
5.3 
3.0 
Grams. 
284.0 
364.2 
174.5 
183.0 
Grams. 
3.3 
7.7 
Fruit 
7.5 
Sugar 
2, 939. 
84.5 
1, 703. 7 
91.6 
22.6 
69.0 
75.3 
119.5 
19.2 
100.3 
1, 005. 7 
33.8 
971.9 
18.5 
Feces 
9.0 
Amount utilized 
9.5 
Per cent utilized 
83.9 
96.6 
51.5 
Experiment No. 133, subject R. L. S.- 
Blanc mange containing mutton fat . . . 
Wheat biscuit 
1, 472. 
552.0 
1, 360. 
63.0 
680.6 
46.9 
1,181.8 
28.6 
4.0 
10.9 
212.9 
6.1 
2.7 
543.6 
416.2 
157.8 
63.0 
6.3 
8.8 
Fruit 
6.8 
Sugar 
Total food consumed 
3, 447. 
110.5 
1, 909. 3 
113.5 
28.7 
84.8 
221.7 
36.7 
185.0 
1, 180. 6 
32.3 
1, 148. 3 
21.9 
12.8 
Amount utilized 
9.1 
Per cent utilized 
74.7 
83.4 
97.3 
41.6 
Average food consumed per sub j ect per day . 
1,115.8 
623.6 
34.5 
53.2 
397.5 
7.0 
Summary of digestion experiments with mutton fat in a simple mixed diet. 
Experi- 
ment 
No. 
Subject. 
Protein. 
Fat. 
Carbohy- 
drates. 
Ash. 
93 
94 
U. L. S 
I. D. B 
Per cent. 
74.1 
77.5 
69.9 
64.9 
77.1 
75.3 
74.7 
Per cent. 
73.0 
80.6 
72.4 
82.0 
88.2 
83.9 
83.4 
Per cent. 
97.0 
97.1 
96.1 
96.5 
96.2 
96.6 
97.3 
Per cent. 
48.0 
62.5 
95 
W. D 
41.2 
96 
E.M 
47.7 
131 
132 
D. G. G 
H. D. G 
51.2 
51.5 
133 
R.L. S 
Average 
41.6 
73.4 
80.5 
96.7 
49.1 
The above data show that relatively small amounts of mutton fat 
were consumed, which was probably due for the most part to the 
pronounced flavor and to the well-known fact that mutton fat makes 
the mouth feel " furry/' for it cools in the mouth and clings to the 
skin. This clinging effect is not noticeable with fats which remain 
fluid in the mouth. 
The low values for availability of fat obtained in experiments 
Nos. 93 (R. L. S.) and 95 (W. D.), have lowered the general aver- 
age. The digestibility of mutton fat would be increased to 83.6 
per cent by disregarding these values; but, since the values for the 
digestibility of the protein and carbohydrate approximate the aver- 
age, the evidence is thought insufficient to warrant such a correction. 
The average digestibility of mutton fat, therefore, is given as 80.5 
per cent. This is materially lower than that of any of the other 
animal fats studied, though it is apparent that in comparison with 
many common foods the fat is sufficiently well assimilated to serve 
satisfactorily as a food material. 
