208 STORRS AGRICULTURAL EXPERIMENT STATION. 
Similar agreements are observed in the results with the dif- 
ferent subjects in the experiments with Malta Vita. The range 
in protein was from 71.1 to 73.8 per cent., in carbohydrates 
from 89.2 to 91.7 per cent., and in energy from 81.3 to 85.9 
pelrcen |. 
In the two experiments with Force, the agreement of results 
as regards availability of protein and carbohydrates was reason- 
ably close. The variation in results for energy was rather 
wider than is desirable. wx 
A comparison of the coefficients of availability of nutrients 
and energy in the breakfast food alone and in bread alone is 
given in the table following. The figures for bread alone here 
given are averages from the results of the same experiments as 
those for total diet given in the preceding table. 




TABLE 80. 
Availability of nutrients and energy of cereal food materials 
alone. 
| g 
: : Gi 
CEREAL Foop. 2 a 4) 
o 3 a 
Ay a a 
ct 
3) 
% % % 
Grape- Nuts, “ : : = = - - 70 oT gI.5 86.3 
Malta Vita, - - - - - - pea go.0 83.4 
Force, - : : : - - 69.8 88.5 7807 
Graham bread, - : - - - - : 76.0 90.4 82.9 
Entire-wheat bread, - A : = $2.3 94.1 OFRiE 
White bread, _ - . - . - - - 88.1 97.9 92.0 



As regards the availability of the carbohydrates and energy, 
the results obtained for the breakfast foods compare favorably 
with those for the graham bread. As regards the protein, how- 
ever, they do not agree so closely, though the agreement would 
be closer if the correction mentioned on page 191 were made. 
In the case of the breads, the lower availability of the graham 
flour is ascribed to the presence of the bran, which resists the 
action of the digestive juices in the alimentary canal. Graham 
flour is practically wheat meal, and like many of the breakfast 
foods, is said to contain the whole of the wheat kernel, including 





