DIGESTIBILITY OF RAW STARCHES AND CARBOHYDRATES. 9 
The entire diet furnished the following average quantities of nutri- — 
ents and energy per woman per day: Protein, 44 grams; fat, 85 
grams; carbohydrate, 279 grams; energy, 2,060 calories. The aver- 
age amount of raw flour eaten per woman per day was 181 grams 
and the average amount of the carbohydrate due to raw flour eaten 
per woman per day was 136 grams. 
The coefficient of digestibility of the carbohydrate due to raw 
patent flour alone was 100 per cent in every case. The microscopic 
examination showed absence of starch grains in the feces and con- 
firmed the chemical determination. The coefficient for the protein 
of the entire diet was 88.9 per cent; that of the fat, 93.5 per cent. 
It is of interest here to note that the average coefficient of digesti- 
bility of the carbohydrates in patent flour baked in bread, as deter- 
mined in previous experiments with man,” was 99.7 per cent. 
TaBLe 5.—Digestion experiments with raw patent flour in a simple mized diet. 
Constituents of foods. 
. Carbo- 
Protein. Fat. hydrate. 
Experiment, subject, and diet. 
Ash. 
Experiment No. 1183, subject A. T. M.: 
Frozen pudding (carbohydrates ofraw 
patent flour 407.1 grams or 61.19 per Grams. | Grams. | Grams. | Grams. | Grams. 
cent of total carbohydrate) .-.....-... 254.3 665.3 17.8 
eR SO 2 ee 2.0 117.2 5.1 
Seiya ere eee ee ae Sear Pee nos Ah omncaneh sfecsaces Sot decee nes sa[sececneusclancaanbeas 
Total food consumed.............-.. 256.3 782.5 22.9 
Eee eS ee ee eee 10) [2 Zeek 17.2 14,1 10.6 
2 i a SS ae gE ae Bh Rebs 239.1 768. 4 12.3 
ih Fre . | Per cent. | Per cent. |Per cent. 
PENN CHUTE TALON. 2-25 5555.) 2or22ccans|eceecetce - 53.7 
Estimaied digestibility of carbohy- 
mnenmcins seatentL torr Rosie: + *21115* 4-22 51.)-28ee- 2 eS A os iy doings BS 
Experiment No. i184, subject C. M.: 
Frozen pudding (carbohydrates ofraw 
patent flour, 407.1 grams or 61.19 per 
ay of total carbohydrate)..--....... 
Digestibility of entire ration...........).........-[-.-.-2---- 
Estimated digestibility of carbohy- 
Simspe ern Na POTENT TOUTE IONIC oo a none ee no occ cecefawmecceces OO! foe eee 
Experiment No. 1185, subject R. L. P.: 
Frozen pudding (carbohydrates ofraw 
patent flour, 407.1 grams or 61.19 per 
x cent of total carbohydrate)--.--...... 
eee SE ee eee 
: 925.0 18.2 
Japa, 484 - nt. | Per cent. | Per cen 
Digestibility of entire ration...........]......-.2.)------20e- . ; 7 
Estimated sacinrek ri of carbohy- 
TE Sg Ee ee Be Rr ee Raa iy 65 eae eee WO. fe ceeewen 
Grams. | Grams. | Grams. 
Average food consumed per subject per day. 43.6 85. 4 279. 4 7.6 
Seas Per cent. | Per cent. | Per cent. | Per cent. 
Average digestibility of entire ration......]..........|.....-.20- 88.9 93. 5 98. 7 71.5 
Average digestibility of carbohydrates of 
De lel a ial EEE Ei Rae ee i ee (SP Ree Peeps 1 eps ees Pe 
| 
} | | 
2 Proc. Nat. Acad. Sci. 7 (1921), No. 4, pp. 119-123. 
a rte 
