16 
BULLETIN 781, U. S. DEPARTMENT OF AGRICULTURE. 
for the digestibility of the protein, fat, and carbohydrate of the en- 
tire ration and those reported for the digestibility of the oil alone 
are obtained by averaging the results of the individual tests with 
the different oils. 
Summary of digestion experiments with by-products oils. 
Kind of oil. 
Number 
of experi- 
ments. 
Digestibility of entire ration. 
Average 
amount 
of oil 
Protein. 
Fat. 
Carbo- 
hydrate. 
eaten per 
man per 
day. 
Per cent. 
Per cent. 
Per cent. 
Grams. 
53.3 
94.4 
96.4 
68 
79.9 
94.3 
97.6 
57 
72.2 
94.8 
97.7 
40 
83.7 
91.8 
95.6 
60 
62.8 
95.0 
96.9 
75 
63.5 
90.3 
96.6 
57 
Digesti- 
bility 
of oil 
alone. 
Apricot-kernel oil 
Cherry-kernel oil . 
Melon-seed oil 
Peach-kernel oil.. 
Pumpkin-seed oil 
Tomato-seed oil . . 
Per cent. 
98.4 
98.0 
98.2 
96.6 
98.2 
95-8 
The amount of oil consumed in the above experiments was not as 
large as in the early experiments of this series, but, as noted on 
page 4, this was due to an inadequate supply of the oils under con- 
sideration and not to the quality of the oil. The small supply of oils 
also limited the number of experiments which could be made. 
Xo attempt was made to determine the upper limit of tolerance of 
these oils, but since in these tests as much as approximately 80 grams 
of apricot-kernel oil, 74 grams of cherry-kernel oil, 43 grams of melon 
(cantaloup) seed oil, 73 grams of peach-kernel oil, 77 grams of 
pumpkin-seed oil, and 65 grams of tomato-seed oil was eaten by one 
of the subjects for three successive days without physiological dis- 
turbances being noted, it is safe to conclude that the limit of toler- 
ance is in excess of these amounts. 
The coefficients of digestibility of the by-products oils, 98.4 per 
cent for apricot -kernel oil, 98 per cent for cherry-kernel oik 98.2 per 
cent for melon (cantaloup) seed oil, 96.6 per cent for peach-kernel 
oil, 98.2 per cent for pumpkin-seed oil, and 95.8 per cent for tomato- 
seed oil indicates that these oils are very well assimilated by the 
body and possess a nutritive value equal to that of other better 
known edible oils, such as cottonseed, corn, peanut, coconut, soy- 
bean, and olive oils. In general the experiments here reported indi- 
cate that as far as tolerance and assimilation are concerned apricot, 
cherry, and peach kernel, and melon (cantaloup), pumpkin, and 
tomato-seed oils, which at present are practically unutilized, are 
wholesome, nutritious foods, and should prove satisfactory for edible 
purposes. 
o 
