18 
BULLETIN 613, U. S. DEPARTMENT OF AGRICULTURE. 
"It is placed in cans, being processed in the usual manner for processing canned 
meat products. When prepared in this manner it is put out in the trade as 
" ox marrow." * 
For the purpose of this study a supply of this fat, packed in 1- 
pound tins labeled " Ox-Marrow Fat," was obtained from commercial 
sources. In appearance it was of a yellow color, solid at room tem- 
perature, and without a characteristic odor. The fat was melted, 
thoroughly mixed, and a sample analyzed by R. H. Kerr, of the 
Bureau of Animal Industry, was found to have an iodin number 
of 48.48, refractive index of 47°, with a Zeiss butyro-refractometer 
at 40°, and 0.56 per cent of free acid. 
The marrow fat was incorporated in a blancmange and eaten as 
a constituent of the usual simple mixed diet by four subjects. The 
results of the experiments are reported in the following tables : 
Data of digestion experiments with ox-marrow fat in a simple mixed diet. 
Weight 
of foods. 
Constituents of foods. 
Experiments, subjects, and diet. 
Water. 
Protein. 
Fat. 
Carbohy- 
drate. 
Ash. 
Experiment No. 692, subject P. K.: 
Blancmange containing ox-marrow fat 
Wheat biscuit 
Grams. 
1,700.0 
305.0 
418.0 
136. 
Grams. 
710.1 
27.4 
363.2 
Grams. 
30.8 
32.3 
3.4 
Grams. 
294.8 
4.6 
0.8 
Grams. 
651.1 
235.8 
48 5 
136.0 
Grams. 
13.2 
4.9 
Fruit 
2.1 
Sugar 
Total food consumed 
2, 559. 
76.0 
1,100.7 
66.5 
21.1 
45.4 
300.2 
26.0 
274.2 
1,071.4 
23.2 
1,048.2 
20.2 
Feces 
5.7 
14.5 
Per cent utilized 
68.3 
91.3 
' 97.8 
71.8 
Experiment No. 693, subject J. C M.: 
Blancmange containing ox-marrow fat 
1,928.0 
371.0 
796.0 
122.0 
805.3 
33.4 
691.7 
34.9 
39.3 
6.4 
334.3 
5.6 
1.6 
738.4 
286.8 
92.3 
122.0 
15.1 
5.9 
Fruit 
4.0 
Sugar 
Total food consumed 
3,217.0 
83.0 
1,530.4 
80.6 
24.8 
55.8 
341.5 
22.9 
318.6 
. 1,239.5 
27.5 
1,212.0 
25.0 
Feces 
7.8 
Amount utilized 
17.2 
Per cent utilized 
69.2 
93.3 
97.8 
68.8 
Experiment No. 694, subject A. A. R.: 
Blancmange containing ox-marrow fat 
Wheat biscuit 
1,793.0 
118.0 
1,246.0 
122.0 
748.9 
10.6 
1,082.8 
32.5 
12.5 
10.0 
310.9 
1.8 
2.5 
686.7 
91.2 
144.5 
122.0 
14.0 
1.9 
Fruit 
6.2 
Sugar 
Total food consumed 
3,279.0 
108.0 
1,842.3 
55.0 
37.7 
17.3 
315.2 
28.7 
286.5 
1,044.4 
31.9 
1,012.5 
22.1 
Feces 
9.7 
Amount utilized 
12.4 
Per cent utilized 
31.5 
90.9 
96.9 
56.1 
Experiment No. 695, subject W. E. T.: 
Blancmange containing ox-marrow fat 
Wheat biscuit 
588.0 
313.0 
989.0 
138.0 
245.6 
28.2 
859.4 
10.6 
33.2 
7.9 
102.0 
4.7 
2.0 
225.2 
241.9 
114.7 
138.0 
4.6 
5.0 
Fruit 
5.0 
Sugar 
Total food consumed 
2,028.0 
56.0 
1,133.2 
51.7 
16.6 
35.1 
108.7 
11.6 
97.1 
719.8 
20.5 
699.3 
14.6 
Feces 
7.3 
Amount utilized 
7.3 
Per cent utilized 
~67.9 
89.3 
97.2 
50.0 
Average food consumed per subject per day. 
923.6 
467.2 
21.2 
8S.8 
339.6 
6.8 
