2 BULLETIN 687, U. S. DEPARTMENT OF AGRICULTURE. 
fats, including olive, cottonseed, peanut, coconut, and sesame oils 
and cocoa butter, 1 and oils expressed from the following common 
nuts : Almond, black walnut, Brazil nut, butternut, English walnut, 
hickory nut, and pecan. 2 The results showed that when incorporated 
in a simple mixed diet these fats could be eaten in fairly large quan- 
tities without digestive disturbances and were very completely di- 
gested. 
In continuation of these investigations this paper reports studies 
of the thoroughness of digestion of corn, soy-bean, sunflower-seed, 
Japanese mustard-seed, rapeseed, and charlock-seed oils. Edible 
corn oil has been on the market for a number of years, but the other 
oils of this group have been used in this country for food purposes in 
only a limited way as compared with olive, cottonseed, peanut, and 
coconut oils. However, all of these oils are so used in other coun- 
tries and their oil-bearing seeds are produced to a greater or less 
extent in the United States. 
For the purpose of this investigation good grades of corn, rape, 
and charlock oils were purchased in the open market. The sunflower 
oil (supplied by the Drug Plant Laboratories of the Bureau of Plant 
Industry) was expressed at a commercial mill from seed grown un- 
der known conditions. The mustard and soy-bean oils were ex- 
pressed from first-quality seed in the laboratories of the Bureau of 
Chemistry. All of these oils were assumed to be representative of 
those ordinarily procured by the average consumer. In order that 
the oil of each kind studied should be of uniform composition, a 
quantity sufficient for the purpose of the investigation was obtained 
at the beginning of the experimental work and was thoroughly 
mixed before it was used for the test reported here. 
EXPERIMENTAL METHODS. 
The same experimental methods were employed in this investiga- 
tion as in the studies previously reported, so that the coefficients of 
digestibility here reported should be directly comparable with those 
obtained for the fats already studied. The fat was incorporated in 
a cornstarch pudding or blancmange, which was heavily flavored 
with caramel to mask any characteristic flavor of the fat under con- 
sideration. A sufficient quantity of blancmange to supply all the 
subjects for the entire test was prepared at the beginning of the 
experimental period. It was very thoroughly mixed in order to in- 
sure uniform composition and a sample was reserved for analysis. 
This blancmange formed the principal part of a simple mixed diet, 
the foods eaten with it including wheat biscuits, oranges, and sugar, 
1 V. S. Dept. Agr. Bui. 505 (1917). 
2 U. S. Dept. Agr. Bui. 630 (1918). 
