140 STORRS AGRICULTURAL EXPERIMENT STATION. 
SUMMARY AND DISCUSSION OF RESULTS. 
In Table 18, above, are summarized the coefficients of avail- 
ability as found in the preceding experiments. The upper 
portion of the table gives the coefficients for the nutrients and 
energy of the total diet, and the lower portion, the coefficients 
for protein, fat and energy of the fish and poultry alone. 
Results for total diet,—In all the experiments, the coefficients 
for fat and carbohydrates for all four subjects are in close 
agreement, the greatest variation being in the experiments with 
duck, in which H. C. M. digested 97.92 per cent. of the fat, 
and. H. ©. 95.70 per cent., a difference of 2322 per -centiaaum 
most cases, the variation among the different subjects is less 
than 1 per cent. 7 
As regards protein and energy, greater variation is found. 
In the experiments with chicken, the coefficients were for E. 
O., 97.11 per cent. of the protein and 90.44 per cent. of the 
energy, while for H. C. M. the coefficients were 92.41 percent. 
and 86.64 per cent. respectively, a difference of 4.70 per cent. 
of protein and 3.80 per cent. of the energy. In general, the 
agreement was as close as could be expected. 
The variations among the different diets were even smaller 
than those between individual experiments of the same series. 
The diet seemed to be very thoroughy digested in every case. 
In some instances, the subjects did not find it particularly pal- 
atable, but no difference as to completeness of digestion is to 
be noted. This would tend further to confirm the results of 
many experiments both in this country and abroad which indi- 
cate that the influence of palatability upon completeness of di- 
gestion is less important than is commonly supposed. 
Results for the fish and poultry dlone.—As already explained 
in detail, the availability of the fish and poultry alone was com- 
puted by assuming that the availability of the remaining arti- 
cles of the diet would be the ‘same as in other experiments 
with such materials. The results thus obtained are summa- 
rized in the lower portion of Table 18. As has already been ex- 
plained, in several cases the computations for fat could not be 
made. In such experiments, the coefficient for the fish or 
poultry was assumed to be that found for the entire diet. 
Sti 
