65 
for this subject at least, the quantity present has a very low coefficient 
of digestibility. The coefficient for the protein in a diet of bananas 
and walnuts was 75.85 per cent. When apples were substituted for 
bananas the coefficient was 62.56 per cent, and again when apples and 
bananas were used in combination with walnuts (experiment No. 400) 
the coefficient was 74.63. 
Comparing experiments Nos. 407 and 408 and Nos. 409 and 410 it 
would seem that the addition of granose to the diet lowered the coeffi- 
cients of digestibility of all the nutrients and the coefficient of availa- 
bility of the energy. In view of the relatively high coefficients of 
digestibility of foods like granose it is more than likely that the lower 
values observed were due to the granose interfering with the digestion 
of the nuts. 
The coefficients of availability of the gofio used in experiment No. 
415 compared very favorably with the averages obtained for the 16 
experiments with fruit and nuts with the same subject given in 
Table 47. 
Considering all the experiments, the average coefficient of digesti- 
bility of fat, 86.16 per cent, implies that the fat of the nuts possesses 
a high nutritive value. This average would be materially increased if 
experiment No. 391, showing the minimum 18.96 per cent, were not 
included in the calculation. The maximum digestibility, 91.84 per cent, 
w T as noted for experiment No. 4<>2. in which the diet consisted of 
bananas, apples, and almonds. 
The results given in Table 47 indicate that in every experiment the 
sugar and starch of the fruits and nuts were very well assimilated. The 
minimum, maximum, and average coefficients of digestibility for 
sugar, starch, etc., are 89.15 per cent, 97.48 per cent, and 93.73 per 
cent, respectively. The digestibility of the crude fiber ranged from 
19.71 per cent in experiment No. 388 to 89.41 per cent in experiment 
No. 411, and was on the average 74.36 per cent. The highest coeffi- 
cient of digestibility for the mineral matter (78.38 per cent) was noted 
in experiment No. 391, and the lowest (34.51 per cent) in experiment 
No. 404. 
As may be seen by reference to Table 48 there was a loss of body 
protein in eleven of the sixteen experiments. The average daily loss 
of nitrogen ranged from 0.04 gram (0.25 gram protein) in experi- 
ment No. 397 to 3.30 grams (20.63 grams protein) in experiment No. 
407. The maximum gain (4.12 grams) is reported for experiment No. 
402 and the minimum gain, 0.21 gram nitrogen, in experiment No. 399. 
It thus appears that in order to attain nitrogen equilibrium this subject 
required about 8 grams of nitrogen (50 grams protein) per day. when 
the daily food furnished not far from 1,800 calories of energy. It 
must be remembered, however, that much depends on the source and 
digestibility of the protein. In experiment No. 408 the daily diet of 
1453— No. 132—03 5 
