8 BULLETIN 507, U. S. DEPARTMENT OF AGRICULTURE. 
Data of digestion experiments icith goose fat in a simple mixed diet — Continued. 
Weight, j Water. ££" 
1 
Fat. 
Carbo- \ . . 
hydrates. ASZL 
Experiment No. 2S5, subject O.E.S.: 
Grams. Grams. Grams. 
1,977.0 1 938.1 j 39.5 
405. ! 36. 4 j 42. 9 
1,083.0 ! 941.1 1 8.7 
174.0 i 
Grams. 
299.1 
6.1 
2.2 
Grams. Grams. 
689. 8 i 10. 5 
313. 1 6 5 
Fruit 
125. 6 5. 4 
174.0 
3,639.0 i 1,915.6 1 91.1 
99. 1 26.5 
307.4 
25.9 
281.5 
1,302.5 22.4 
38. 9 i 7. 7 
1 64.6 
1,263.6 14 7 
70. 9 
91. 6 i 97. 65. B 
Average food consumed per subject per day 
1,257.1 667.3 30.1 
1 
97.2 j 453.9 8.6 
Summary of digestion experiments with goose fat in a simple mixed diet. 
Experi- 
ment No. 
Subject. 
Protein. 
Fat. 
Carbohv- . oK 
drates: j Ash " 
209 
O. E. S 
Per cent. 
72.6 
66.3 
71.4 
67.2 
69.2 
62.1 
70.9 
Per cent. 
95.6 
93.4 
96.5 
94.6 
95.6 
92.3 
91.6 
Per cent. \ Per cent. 
97. 2 j 77. 3 
262 
264 
265 
282 
H.F.B 
R. L.S 
O.E.S 
H. F.B 
95. 3 66. 4 
97.4 76.7 
96. 6 ! 74. 5 
95. 5 1 • 64. 
284 
2S5 
R. L.S 
O.E.S 
96. 7 | 44. 3 
97. 1 65. 5 
Average 
68.5 
94.2 
96.5 67.0 
1 
The average coefficient of digestibility of the fat of the ration, of 
which over 97 per cent was goose fat, was 94.2 per cent, while 68.5 per 
cent of the protein and 96.5 per cent of the carbohydrate were 
retained in the body. Making allowance for the metabolic products 
and undigested fat (if any) from the basal ration occurring in the 
ether extract of the feces, the digestibility of goose fat becomes 
95.2 per cent. In practically all the tests the subjects reported 
that the diet had a somewhat laxative effect; in fact, in two or three 
instances this was so pronounced that it was impossible to complete 
the test period and to secure the required experimental data. 
Since an average amount of ,95 grams of goose fat was eaten daily, 
however, without any very pronounced physiological disturbances, 
it is reasonable to assume that goose fat in smaller amounts would 
not differ in such respects from other well-known fats, a conclusion 
borne out by the fact that users of the fat in other countries have 
found it not only wholesome but desirable. 
BRISKET FAT. 
In a previous paper * a study of the digestibility of beef kidney 
was reported in comparison with mutton kidney fat and pork kidney 
fat (lard), which showed differences in digestibility corresponding to 
the well-known chemical and physical differences between these fats. 
Loc. cit. 
