DIGESTIBILITY OF MISCELLANEOUS ANIMAL FATS. 
13 
commercial manufacture of oleo oil and oleo stearin is, in brief, as 
follows : The rough fat from the slaughtered animal is washed with 
warm water, hardened naturally or by immersing in ice water. The 
hardened fat is finely cut, rendered in tin-lined jacketed vessels, and 
allowed to stand for a time in a crystallizing room, the temperature 
of which is carefully regulated, after which it is subjected to 
hydraulic pressure. The soft oleo oil runs out of the press and the 
hard oleo stearin remains in the press. Though they have very ex- 
tensive commercial uses, oleo oil and oleo stearin are little known 
to the housekeeper. 
While both the oleo oil and oleo stearin are used as constituents of 
compounded fats, designed for table and culinary purposes, oleo oil 
is also used as a separated fat by persons who, because of national or 
religious customs, prefer it to other types of animal fats. Oleo oil 
is also used in large quantities in the manufacture of oleomargarin. 
The oleo oil which was studied in the experiments here reported 
was obtained from a dealer in edible fats and was held to be repre- 
sentative of commercial oleo oil. In appearance it was a light yellow 
fat of about the same consistency as butter, solid at ordinary room 
temperature, and without distinctive odor or taste. 
The results which were obtained with oleo oil are included in the 
following tables : 
Data of digestion experiments with oleo ml in a simple mixed diet. 
Weight 
of foods. 
Constituents of foods. 
Experiments, subjects, and diet. 
Water. 
Protein. 
Fat. 
Carbohy- 
drate. 
Ash. 
Experiment No. 805, subject J. E. C: 
Blancmange containing oleo oil 
Grams. 
1, 125. 
377.0 
1, 316. 
310.0 
Grams. 
500.7 
33.9 
1, 143. 6 
Grams. 
19.7 
40.0 
10.5 
Grams. 
146.8 
5.7 
2.6 
Grams. 
449.2 
291.4 
152.7 
310.0 
Grams. 
8.6 
Wheat biscuit 
6.0 
Fruit 
6.6 
Total food consumed 
3, 128. 
88.0 
1, 678. 2 
70.2 
23.8 
46.4 
155.1 
13.3 
141.8 
1,203.3 
43.1 
1, 160. 2 
21.2 
7.8 
A ra r>" nt utilized 
13.4 
Per cent utilized 
66.1 
91.4 
96.4 
63.4 
Experiment No. 806, subject T. G. H.: 
Blancmange containing oleo oil 
Wheat biscuit 
1,482.0 
84.0 
1,468.0 
199.0 
659.6 
7.6 
1, 275. 7 
25.9 
8.9 
11.8 
193.4 
1.3 
2.9 
591. S 
64.9 
170.3 
199.0 
11.3 
1.3 
Fruit 
Sugar. 
7.3 
Total food consumed 
3, 233. 
123.0 
1,942.9 
46.6 
35.4 
11.2 
197.6 
24.9 
172.7 
1,026.0 
52.3 
973.7 
19.9 
10.4 
9.5 
24.0 
87.4 
94.9 
47.7 
, 
