DIGESTIBILITY OF SOME VEGETABLE FATS. 19 
by one of the subjects for a 3-day period without any physiological 
disturbance. In the first eight experiments with cocoa butter, in 
which an average of only 51 grams of this fat was eaten daily, no 
abnormal conditions were noted and the apparent digestibility of fat 
was 90.7 per cent. In those experiments, however, in which 82 to 
138 grams of cocoa butter were consumed daily and 86.5 per cent 
utilized, a decided laxative effect was noted. Accordingly, it may be 
concluded that the limit of tolerance is less for cocoa butter than for 
the other fats studied. 
(4) The evidence collected in these experiments affords additional 
proof that the digestibility of protein and carbohydrate contained in 
the different fat diets was not materially affected by the nature of the 
fat or by the amount eaten. 
(5) The total energy values (heats of combustion) of the material 
consumed on the average per man per day were 2,700 calories for olive 
oil, 2,955 calories for cottonseed oil, 2,290 calories for peanut oil, 2,305 
calories for coconut oil, 2,975 calories for sesame oil, and 2,215 calories 
for cocoa butter. While no attention was given to the energy value of 
these diets, it is interesting to note that the amount of food consumed 
contained sufficient energy value except for those engaged in muscular 
activities. The percentage of energy actually available to the body 
was 93.9 for olive oil, 93.4 for cottonseed oil, 93.9 for peanut oil, 93.1 
for coconut oil, 92.8 for sesame oil, and 91.9 for cocoa butter. These 
values imply, on comparison with the percentage of energy available 
from the ordinary mixed diet, which is 91 per cent/ that normal con- 
ditions existed during the digestion experiments and that protein, 
fat, and carbolrydrates were as thoroughly digested as is usually the 
case. 
(6) Judging from the results of the investigation as a whole, it is 
reasonable to conclude that olive, cottonseed, peanut, coconut, and 
sesame oils are very completely and readily available to the body and 
that they may, like the animal fats, be satisfactorily used for food 
purposes. 
i U. S. Dept. Agr., Office Expt. Stas. Bui. 136 (1903), p. 113. 
