DIGESTIBILITY OF RAW STARCHES AND CARBOHYDRATES. AL 
The average coefficient of digestibility for the carbohydrate of the 
graham flour alone was 97 per cent, the lowest single coefficient being 
96 per cent. If Prausnitz’s figure * of 53 per cent is adopted as the 
coefficient of digestibility for bran, and allowance is made for 47 
per cent undigested crude fiber in determining the coefficient of 
digestibility of carbohydrate from graham flour, the average coeffi- 
cient becomes 98.7 percent. Examination of the feces by microscope 
revealed occasional granules of undigested starch. The coefficients 
of digestibility of the protein and fat of the entire ration were 87.7 
per cent and 95.8 per cent, respectively. _ 
Previous experiments with men in which finely milled graham 
flour * was eaten in the form of bread showed an average coefficient 
of digestibility of 97 per cent for the carbohydrate of the flour, which 
is the average coefficient found for raw graham flour in the present 
experiments with women. This seems to confirm the belief derived 
from the studies with separate raw starches that sex has no effect 
on normal digestibility and also indicates that the coefficients of 
digestibility for either cooked or uncooked graham flour are the 
same. The undigested carbohydrate is in both cases probably due 
to bran. 
EXPERIMENTS WITH RAW FARINA. 
Four experiments were conducted with raw farina. Analysis 
showed the composition of the farina used to be as follows: Moisture, 
11.37 per cent; protein, 13.03 per cent; fat, 0.77 per cent; carbo- 
hydrate, 74.27 per cent, including crude fiber, 0.28 per cent; and ash, 
0.56 per cent. 
The entire diet furnished the following average amounts of nutrients 
and energy per woman per day: Protein, 45 grams; fat, 74 grams; 
carbohydrate, 276 grams; energy, 1,950 calories. The amount of raw 
farina eaten per woman per day was 190 grams and the amount of 
carbohydrate supplied by the farina was 141 grams. 
The average coefficient of digestibility for the carbohydrate of the 
farina alone was 100 per cent, the lowest single figure being 99.8 per 
cent. Microscopic examinations did not show the presence of starch 
in the feces. The coefficients of digestibility of the protein and fat 
of the entire ration were 92.8 per cent and 96.3 per cent, respectively. 
The frozen pudding made with farina was particularly well relished 
by the subjects. 
TABLE 7.—Digestion experimenis with raw farina in a simple mixed diet. 
Constituents of foods. 
Experiment, subject,'and diet. eyelet 
Water. | Protein.| Fat. ord as Ash. 
Experiment No. 1190, subject, A. T. M.: 
Frozen pudding (carbohydrates of raw 
farina, 430.2 grams or 61.02percentof| Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
total carbohydrate)................. 2,700.0] 1,622.4 130. 4 224.6 705. 17.6 
rari pee SUAS ie ee ad gh he 1,013.0 880.3 8.1 220 147.5 Sat 
SEPT oo coo ae BBR Re Be tM oc I a Oe Spe Beeman ts 5 he ee Os Oe ee ene see 2 es Oe De Coma eS 
Total food consumed................ 3,713.0 | 2,502.7 138.5 226.6 822.5 22.7 
et of i Ee rar et eee OPA 743.5381 17.8 14.9 18.3 8.9 
SATE CUEETLT TTL BTU C/ 2 Dee eae Re ng (aor es oy ema ed 120.7 ite Ty 804. 2 13.8 
4 ae Per cent. | Per cent. | Per cent. | Per cent. 
Digestibility of entire ration...........|..........J.....--0-- 87.2 93.4 97.8 60.8 
Estimated digestibility of carbohy- 
race mtrtaw Tati gictie.. 6 8557). eye TA Cec PLL een ck OO) SAivx 2 eee 
2 Ztschr. Biol., 30 (1894), p. 350. ‘ Proc. Nat. Acad. Sci. 5 (1919), No. 11, pp. 514-517. 
