Studies on bread and bread making at the University of Minnesota in 1899 and 1900 . A B C A, Feces from graham bread: B. feces from entire-wheat bread: C. feces from standard patent bread. Bread made from Entire-wheat, Patent, and Graham Flours, and CharacterOF Feces from same. U. S. Dept. of Agr., Bui 101, Office of Expt Stations Plate I(.. 35 ARTIFICIAL DIGESTION EXPERIMENTS WITH BREAD OFDIFFERENT KINDS. Artificial digestion experiments are frequently made by treatingsamples of foods with digestive ferments under conditions of tempera-ture, etc., approximating those of the body.^ The results
Studies on bread and bread making at the University of Minnesota in 1899 and 1900 . A B C A, Feces from graham bread: B. feces from entire-wheat bread: C. feces from standard patent bread. Bread made from Entire-wheat, Patent, and Graham Flours, and CharacterOF Feces from same. U. S. Dept. of Agr., Bui 101, Office of Expt Stations Plate I(.. 35 ARTIFICIAL DIGESTION EXPERIMENTS WITH BREAD OFDIFFERENT KINDS. Artificial digestion experiments are frequently made by treatingsamples of foods with digestive ferments under conditions of tempera-ture, etc., approximating those of the body.^ The results of suchexperiments are not absolute, but, it is believed, may be compared witheach other when obtained by the same method. For purposes of com-parison, samples of the breads from the difierent kinds of ilour usedin the experiments with men were digested artificially by means of anacid pepsin solution. The proportion of dry matter and nitrogen inthe samples used are shown in the following table: Table 24.—iJrii matter and nitrogen in bread of dijfereid kinds. SampleNo. Kind of bread. Drymatter. Nitrogen. Per cent. Per cent. 93 Bread from standard patent flour Bread from entire-wheat flour 95 In each artificial digestion experiment 25 grams of the bread (crumbonly) was kept for four hours in 225 cubi
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Keywords: ., bookauthorunitedst, bookcentury1900, bookdecade1900, bookyear1901
