8 BULLETIN 1213, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 4.—Dvigestion experiments with raw potato starch in a simple mixed diet. 
| Constituents of foods. 
Experiment, subject, and diet. 
Water. | Protein. Fat. 
Experiment No. 1200, subject A. T. M.: 
Frozen pudding (raw potato starch 
211.7 grams or 47.4 per cent of total Grams. | Grams. | Grams. | Grams. 
GALOONVOLAUG). <-og o ccnee enemas ne 2,000.0 | 1,381.0 50.6 111.2 
i jr Dh ele SS ER TS 8 Aree SE Rs ee 8 Os 8 1,186.0} 1,030.6 9.5 2.4 
SURO i ag ee I ae ee Peers fae PE) | eee aera eo = ake ee ae 
Total food consumed..............-. 3,471.0} 2,411.6 60. 1 113.6 
MOCES e202 lols anced wean etan Soeserel 0s Aa ee eee 12.4 6.2 
A TOUDCLTLIZOGS EL se. SIE cog eked e| sha eee Seeldd ddan we 47.7 107. 4 
Per cent. | Per cent. 
Digestibility of entire ration.-.. 2.2.2.2]... ccc ce cfeceeccccce 79. 4 94.5 
Estimated digestibility of raw potato 
BPP MONG sai or. Sons ob ens cv email oo aawk eee eas ge new alec see l aes hate eee ee 
Experiment No. 1201, subject C. M.: “wwe set [ 
Frozen pudding (raw potato starch | 
206 4 grams or 47.4 per cent of total | Grams. | Grams. | Grams. | Grams. 
Carbon yOrate)=-i-. 22.2 tacHsckerc<<. 1,950.0 | 1,346.5 49.3 108. 4 
ribs ces. fro th az: od domes desepebeciws 1,209.0 | 1,050.6 9.7 2.4 
SUES when iie'e's hale nus ana teenemummatmaeldel cus ¢ antl tat eee bin wine atcha waar te [eee ae 
Total food consumed... -.. oc ne o0<h <i 3,159.0 | 2,397.1 59.0 110. 8 
OCOS I? ot 2. eta s wt Rane antensaucitawee| se’ ORO ELLE Te 8 17.6 (A: 
Amount Ufizedonc-F tse devisieceas oe ficnis ><> cmaaleae aoesicthd 41.4 102.9 
Per cent. | Per cent 
Digestibility of entire ration... ..5....0.|..ccecsccclececsccsce| 70. 2 92.9 
Estimated digestibility of raw potato | 
starelhalone.<etit st. eA thosesh State UA ROE | laid nfo Soa eee hee 
Experiment No. 1202, subject R. L. P.: a5 Bie il PEE TT,” Da uo bolo (sue 
Frozen pudding (raw potato starch 
190.5 grams or 47.4 per cent of total | Grams. | Grams. | Grams. | Grams. 
rhahydrate) ose. 524305. 43.0osse% | 1,800.0} 1,242.9 45. 5 100. 1 
BYU s- fie eee eee Soe cne me 1, 148.0 997.6 | 9. 2 2.3 
pigar. = UPI e ehh. FECLER IIIS 169! Oise SLL Eee ee, ee oe 
‘Total Tood Conse. --.ce ees. ee oe 3,117.0 | 2,240.5 54.7 102. 4 
QCOS Pee dacs & eect ht ELL e toon cece BOs css se. 23. 4 10.3 
ABOU UCUIZOG oo oe ons on Seca dusvans seam acecrdineetre sae 31.3 92.1 
Per cent. | Per cent. 
Digestibility of entire ration........... a ewe sale artes sin sim 57. 2 89.9 
Estimated digestibility of raw potato | 
starel) alone: spestS sa s7genesice ete belseLes seer eben. ta. ce leeereteest|etee eee 
Experiment No. 1203, subject E. M.: Pint Wh 3 rd daevh San nae TS ol oe 
Frozen pudding (raw potato starch 
211.7 grams or 47.4 per cent of total | Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
PAT DON YOTALE) ore. ono nk dn ceeeaate 2,000.0 | 1,381.0 50. 6 111.2 446. 6 10.6 
1 haya Alleges SA ee SiS Se ERED § Fas fe 1,153.0 | 1,002.0 9.2 2.3 133.7 5.8 
SUPE 15.21. eceemadapssiedders sae Pi 3) ||| ea | ee aes | Neyer 223 ES GR 
Total food consumed............--.- | 3,179.0 | 2,383.0 59. 8 113.5 606. 3 16. 4 
COCO et 2 We ene cil afenerehe cali), Lite QuMeeet coeee 28.9 11.1 126. 2 10.8 
AIOE UTTH ZO 2 55 Se Ss occas oe aly ohh San RIEL EA geile ot 30.9 102.4 480. 1 5.6 
Per cent. | Per cent. | Per cent.| Per cent. 
Phigestibility of entire ravion. [.ccck sc. |.. cccccanleccsc tacts 51.7 90. 2 79. 2 34. 1 
Estimated digestibility of raw potato 
BOALONIAIONO. 5 - Cee tae onuuie nth anita alte saute tI ER oes eet eee eee emer 49) 2-| oo eoeeee 
} Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
Average food comsumed per subject per day] 1,077.2 786. 0 19.5 36.7 229.6 5.4 
Per cent. | Per cent. | Per cent. | Per cent. 
Average digestibility ofentire ration.......|..........)..--eecee- 64.6 91.9 | 90. 5 55.7 
Average digestibility of raw potato starch 
PIONB 24), 5) fe tC ce eect cs bask ewes peelep «<u dunt Te Bay) Ree) NS Gee |S ae ee ‘2 Mt] eee os 
EXPERIMENTS WITH RAW PATENT FLOUR. 
Three experiments were conducted with raw patent flour made up 
in the form of frozen pudding, the proportion of flour used being 
the same as in the case of pure starches. An analysis of the patent 
flour showed 11.07 per cent water; 12.75 per cent protein; 0.90 per 
cent fat; 74.84 per cent carbohydrate, aedne 0.14 per cent crude 
fiber; and 0.44 per cent ash. 
H 
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