DIGESTIBILITY OF RAW STARCHES AND CARBOHYDRATES. $5 
TaBLE 10.—Digestion experiments with raw waxy maize meal in a simple mized diet—Con. 
Constituents of foods. 
E 1riment, subject, and diet. of food. 
= ; Water. | Protein.| Feat. eee | Ash. 
—— | —_____——_—_| 
Experiment No. 1205, subject C. M.: 
Frozen pudding(raw waxy maize meal, 
398. 2 grams or 60.11 per cent of total | Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
ET See a ee | 2,535.0] 1,505.3 111.3 233. 0 662. 4 | 23.1 
Re oo cn oe 2 one cos So eee = 1, 056. 0 917.7 8.4 | 2.4 122.5 5.3 
SREDT. 2 A5o se Se a ee F750" & S238 320- fo 572s. ~ - Pere ae - ET Oe ee ee 
Total food consumed.............--- | 3,608.0] 2,423.0} 119.7} 235.1 801.9 28, 4 
J LS.) 2 eed Lae | eee eee - 5. 2 25. 8 7.3 
ATAGHME GHNZE” _. .. 25.422 ---2.5------ PORE US esies.| 106. 0 229.9 776. 1 ZL1 
Per cent. | Per cent. | Per cent. | Per cent. 
Digestibility of entire ration........... eee pee Sol 88.6 97.8 74.3 
Estimated digestibility of carbohy- 
drates of raw waxy maize meal alone.|......----|----.---1.|---------- Beater ee = ORGS: 2.255 
Experiment No. 1206, subject E. R.: ed) El es EGebia tbat katie 
Frozen pudding (raw waxy maize meal, 
376 grams or 60.11 per cent of total 
Girbehyerate)....<...--..5-b34 22 + 2,400.0} 1,425.1 105. 4 220.6 627.1 21.8 
oT i | 1,158.0] 1,006.3 9.3 2a 134.3 5.8 
epee eeers sree! s...Ss.2ts-e= ACS SC CES Ee Ee ee ee os Bek iy Men sancean 
[SSS SE eee 
Total food consumed............---- | 3,621.0 | 2,431.4 114.7 222.9 824.4 27.6 
CCS. = 5-2 ee a AE SAAS eee £026 eo 18.6 8.7 34.0 9.8 
BT Se ot ee Se a ee 96. 1 214.2 790. 4 17.8 
Per cent.| Per cent. | Per cent. | Per cent. 
Dicestiahityveueniire ration’. .<. 3. 2. o[a- LE... ]2...-2--.- 83. 8 96. 1 95. 9 64.5 
Estimated digestibility of carbohy- | 
drates of raw waxy maize meal alone.|.......-.-|........-- Jnsrececee: |s2=-bse--- 96. 2 Gerretse 
Grams. | Grams. | Grams. | Grams. | Grams. | Grams. 
Average food consumed per subject perday.| 1,194.1 788.7 39. 4 77.6 279. 0 9.3 
Per cent. | Per cent. | Per cent. | Per cent. 
Average digestibility ofentire ration-.-.....]....--...-|.--------- 86.9 96.7 96. 6 69.3 
Average digestibility of carbohydrates of | 
raw way aiaiza immed) gione=.2>. -.- 2.22. |o 2. 2 2-25 e]se.2se-es- | scm sconea= [seeeeeeeee CL ps al Pee ak SR 
SUMMARY. 
In digestion experiments with women it was shown that pure raw 
starch from corn, wheat, and rice flours was completely digested. 
Experiments on raw potato starch gave coefficients of digestibility 
varying from 100 per cent to 49 per cent. The average value was 81 
per cent. 
Experiments with raw patent flour and raw farina, wheat products 
containing practically no bran, in all cases gave a coefficient of digest- 
ibility of 100 per cent for the starch. 
The average digestibility of the carbohydrate in raw graham flour 
was 97 per cent. The lower coefficient as compared with that of 
patent flour is doubtless due to the high bran content of graham flour. 
The carbohydrate in raw corn meal was in round numbers 99 per 
cent digested. 
The average coefficients of digestibility of the raw starches as deter- 
mined in these experiments with women are practically the same as 
.those determined in previous experiments with men as subjects. 
The carbohydrate characteristic of the endosperm of raw waxy 
maize, a substance reacting red with iodin, gave a coeflicient of 
digestibility of, in round numbers, 97 per cent and is apparently as 
digestible as the starch in raw corn meal. 
An interesting point in connection with several of the tests is that 
high coefficients of digestibility were obtained in spite of the fact that 
the subjects experienced general nervousness at the beginning of the 
experiments and were subject to occasional headache or other slight 
bodily discomfort at times during the experiment. 
