22 BULLETIN 310, IT. S. DEPARTMENT OF AGRICULTURE. 
Many more culinary and table fats are being studied and it is 
expected that it will be possible to judge whether this phenomenon 
is merely applicable to the instances cited or whether in general the 
coefficient of digestibility decreases as the melting point increases. 
In the beef -fat experiments, in which approximately 140 grams of 
fat were consumed per day, the subjects reported a tendency toward 
a laxative condition, which was not noted when the amoimt of 
fat consumed was decreased. As no such condition resulted from 
eating the other fats, it would seem from the information at hand 
that the limit of tolerance for these may have been higher than for 
beef fat. Information in this regard is of considerable interest espe- 
cially when it is desirable to make use of a diet containing an 
excessive amount of fat. 
