
DIGESTIBILITY OF FISH AND POULTRY. ; 123 
TABLE 12.—( Continued). 









Ss S be 25 
ZA rs x @ Be 
Y |g Z re c oe 
= KIND OF MATERIAL. Det ed ~ SI a D Me 
= | Ee os] jog) they a wv 
5 | “e a Q oA 
os) VB) Q yo 
$ He ie) = wo 
| © s v5 
| A, Ir 
| | Bai Pov 
pare TOS Mia aie vis %o Cal.* 
— |, Urine, Exp. 606, - = Se eg 2) yore a Ce Bl 132 
Pee writicgXp.007, | ~ z miner thes aen ed = 154 
caw rine, Kxp;608," = : Bh olla at Ns eee Ne ee ae 133 
Zo ew rine. Exp, 609,.- =~ : at ee ees ain eat! .097 
soeeeurine, Exp, 610, . - 2 Sse iia fat ee Tees 
eeu rine Exp. 611. - : zp TO see = 169 
sb Urine, Exp..612, _ - - 9 a —_— | — — oe e020 
ee U tine wExp. 613, .- - -}| — | —] — — — ee 
| 
| 

* The unit of energy is taken as the large Calorie, z.¢., the quantity of heat necessary 
to raise one kilogram of water one degree centigrade. 
a Assumed. 
content, by the method of preparation, though it seems proba- 
ble that these analyses fairly represent the average com posi- 
tion of these materials as ordinarily eaten. 
The milk samples were found to vary considerably, especially 
as regards fat. The reason for this is not entirely clear. It is 
possible that it is to be explained by incomplete mixing, either 
before delivery or in sampling. 
The samples of bread and butter show as great uniformity 
as would be expected. 
DATA OF THE EXPERIMENTS. 
In these experiments no.attempt was made to secure uni- 
formity among the subjects as to either the kind or amount of 
food eaten from meal to meal. Thus, one of the subjects took 
no. milk during most of the experiments, while with some of — 
the other subjects it formed a very large part of the diet. 
Even the fish or poultry was occasionally omitted from a single 
meal. In all cases, however, it will be noted that the food 
under investigation made up a considerable proportion of the 
diet. 
The subjects took their meals together in the laboratory, 
following as closely as possible their accustomed hours. In the 
experiments with salmon and chicken each subject, as already 
