DIGESTIBILITY OF SOME VEGETABLE FATS. 13 
Summary of digestion experiments with coconut oil in a simple mixed diet. 
Experi- 
ment 
No. 
Subject. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
175 
D. G. G 
Per cent. 
70.0 
62.5 
54.0 
69.8 
61.9 
53.5 
57.0 
75.1 
71.4 
60.8 
70.0 
68.3 
Per cent. 
92.9 
91.7 
95.5 
95.0 
88.1 
90.6 
94.1 
95.5 
96.2 
93.7 
96.3 
92,7 
Per cent. 
95.4 
97.3 
96.2 
97.3 
95.4 
96.2 
96.6 
98.0 
96.8 
96.7 
97.0 
97.3 
Per cent. 
55.2 
176 
R. L.S 
55.2 
177 
O.E.S 
60.1 
178 
R. F.T 
63.2 
199 
200 
201 
202 
D.G.G 
R.L.S 
O.E.S 
R. F.T 
49.1 
39.3 
62.4 
75.6 
222 .. 
D. G. G 
69.2 
223 
224 
225 
R.L.S 
O.E.S 
R. F.T 
Average 
57.0 
74.8 
59.3 
64.5 
93.5 
96.7 
60.0 
On an average 64.6 grams of coconut oil was eaten daily and was 
well digested by the four subjects in these experiments, the average 
coefficient of digestibility being 93.5 per cent. The coefficient of 
availability- is increased to 97.9 per cent by correcting for the meta- 
bolic products occurring in conjunction with the unutilized fat in the 
ether extract of the feces. In experiment No. 224, with subject 
O. E. S., a relatively large amount of the fat, 131 grams per day, was 
even more completely assimilated and, as evidenced by the report, 
produced no abnormal alimentary symptoms. In fact, no one of the 
subjects reported any laxative condition. 
The protein and carbohydrates were 64.5 per cent and 96.7 per 
cent available to the body, values which compare favorably with the 
thoroughness of digestion of these constituents usually found in 
similar tests. It may be reasonably concluded on the basis of these 
results that coconut oil is suited to serve satisfactorily for food 
purposes. 
SESAME OIL. 
The seeds of the sesame plant (Sesamum indicum) yield when sub- 
jected to pressure an oil very similar in properties to cottonseed oil. 
Sesame oil is not produced in the United States for culinary purposes, 
although it is well known elsewhere and is imported to some extent 
for use by those who have become accustomed to its use in other 
countries. 
Although tests of its digestibility have not been found on record, 
it is evident from a knowledge of oriental food habits and diets that 
sesame oil is well known as a useful food in the far eastern countries. 
The experiments herein reported were undertaken in order that the 
comparative results obtained with the vegetable fats might be as 
comprehensive as possible. The same methods were employed in 
these tests as with the other fats, and four subjects took part in the 
work. The experimental data are recorded below: 
