DIGESTIBILITY OF SOME ANIMAL FATS. 13 
Data of digestion experiments tuith cream in a simple mixed diet — Continued. 
Weight. 
Water. 
Pro- 
tein. 
Fat. 
Carbohy- 
drates. 
Ash. 
Experiment No. 308, subject R. L. S.: 
Grams. 
2,063.0 
330.0 
313.0 
64.0 
Grams. 
1,081.2 
29.7 
272.0 
Grams. 
46.4 
35.0 
2.5 
Grams. 
276.1 
4.9 
0.6 
Grams. 
649.0 
255.1 
36.3 
64.0 
Grams. 
10.3 
5.3 
Fruit 
1.6 
Total food consumed 
2,770.0 
87.0 
1,382.9 
83.9 
28.7 
55.2 
281.6 
20.4 
261.2 
1,004.4 
28.5 
975.9 
17.2 
9.4 
7.8 
65.8 
92.8 
97.2 
45.3 
Experiment No. 309, subject 0. E. S.: 
2,017.0 
398.0 
767.0 
191.0 
1,057.1 
35.8 
666.5 
45.4 
42.2 
6.1 
269.9 
6.0 
1.5 
634.5 
307.6 
89.0 
191.0 
10.1 
6.4 
Fruit 
3.9 
Total food consumed 
3,373.0 
109.0 
1, 759. 4 
93.7 
31.3 
62.4 
277.4 
13.4 
264.0 
1,222.1 
55.4 
1, 166. 7 
20.4 
8.9 
11.5 
66.6 
95.2 
95.5 
56.4 
Average food consumed per subject per day 
1,097.9 
607.4 
27.7 
80.5 
375.7 
6.6 
Summary of digestion experiments with cream in a simple mixed diet. 
Experi- 
ment No. 
Subject. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
180 
181 
R. L. S 
O. E. S 
Per cent. 
70.8 
71.3 
75.8 
62.9 
43.0 
65.8 
66.6 
Pet cent. 
93.2 
94.0 
92.7 
92.0 
89.3 
Per cent. 
97.0 
97.1 
97.3 
95.0 
93.9 
Per cent. 
62.8 
73.1 
182 
R. F. T. . 
65.8 
306 
307 
H.F. B 
D. G. G 
47.6 
12.3 
308 
309 
R. L. S 
O. E. S 
92.8 i 97.2 
95.2 ; 95.5 
45.3 
56.4 
65.2 
92. 7 96. 1 i 51.9 
It is shown in the summary of the data reported above that the 
average values for the digestibility of protein, fat, and carbohydrate 
were 65.2, 92.7, and 96.1 per cent, respectively, when 28, 81, and 
376 grams of these constituents were eaten per subject daily. The 
apparent digestibility of 92.7 per cent for fat becomes 96.9 per cent 
if allowance is made for the metabolic products and fat of the basal 
ration occurring in the feces. It was anticipated that much more 
than 78 grams of milk fat or "butter" would be eaten per subject 
per day, but the subjects reported that, although the blancmange 
was of better flavor and smoother texture than that to which they 
were accustomed, they did not eat as much as usual owing to its 
being "too rich." The results of the experiments in general, how- 
ever, would indicate that butter fat supplied in the form of cream is 
very well assimilated by the body. 
EGG-YOLK FAT. 
While egg-yolk fat is not separated from eggs for use as food, it 
has an important place in the dietary, as is evident from the estimate 
that each egg supplies about 10 grams of the fat. From the results 
