DIGESTIBILITY OF SOME VEGETABLE FATS. 
15 
The results of these tests indicate that sesame oil compares favor- 
ably with the preceding vegetable fats as regards thoroughness of 
digestion. Of the total fat in the diet, 93.8 per cent was available 
while 61.4 and 96.5 per cent of the protein and carbohydrates were 
utilized by the body, The revised value for the digestibility of 
sesame oil alone, allowing for metabolic products, is 98 per cent. 
The amount of sesame oil eaten per subject daily was 90 grams, and 
in one case, experiment No. 333 with subject O. E. S., 106 grams of the 
fat was consumed daily without apparent physiological aversion, 
and when eaten in amounts not exceeding 106 grams daily it appar- 
ently produces no laxative effect. Sesame oil, therefore, may be 
considered a useful food. 
GOCOA BUTTER. 
Cocoa butter is obtained as a by-product of the manufacture of 
cocoa from the cocoa bean, the fruit of Theobroma cacao. The product 
is a hard, yellowish fat of the odor of cocoa and has an agreeable taste 
and rather low melting point. Compared with other vegetable fats 
cocoa butter is relatively expensive and for this reason no doubt it 
is little used as such in the preparation of food products, although 
large quantities of cocoa butter are eaten as an intimate constituent 
of chocolate. 
As no noteworthy records of physiological tests of this fat have 
been found in the review of the literature it is hoped that the results 
of these experiments may be of special value. The fat, already used 
in quantity in the making of confectionery, may assume importance 
in other ways when it is possible to have a definite opinion regarding 
the dietetic value of chocolate (retaining the cocoa fat) and cocoa 
(from which fat has been removed). The experimental data are 
recorded in the following table : 
Data of digestion experiments with cocoa butter in a simple mixed diet. 
Weight. 
Water. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
Experiment No. 167, subject D. G. G.: 
Blancmange containing cocoa butter. . 
Wheat biscuit 
Grams. 
1,315.0 
497.0 
611.0 
191.0 
Grams. 
594.3 
44.7 
531.0 
Grams. 
23.0 
52.7 
4.9 

Grams. 
180.8 
7.4 
1.2 
Grams. 
511.1 
384.2 
70.9 
191.0 
Grams. 
5.8 
8.0 
Fruit 
3.0 
2,614.0 
112.0 
1,170.0 
80.6 
30.2 
50.4 
189.4 
13.3 
176.1 
1, 157. 2 
57.8 
1,099.4 
16.8 
10.7 
6.1 
62.5 
93.0 
95.0 
36.3 
Experiment No. 168, subject R. L. S.: 
Blancmange containing cocoa butter.. 
Wheat biscuit 
1,310.0 
291.0 
1,232.0 
63.0 
592.0 
26.2 
1,070.6 
22.9 
30.8 
9.8 
180.1 
4.4 
2.5 
509.2 
224.9 
142.9 
63.0 
5.8 
4.7 
Fruit 
6.2 
2, 896. 
84.0 
1,688.8 
63.5 
25.6 
37.9 
187.0 
19.2 
167.8 
940.0 
30.5 
909.5 
16.7 
8.7 
8.0 
Per cent utilized 
59.7 
89.7 
96.8 
47.9 
