148 



BOARD OF AGRICULTURE. 



The influence of the quantitj' of albuminoids in determining the 

 formation of fat, is set forth in the following table : 



One kilogramme is equal to 2.2 lbs. avoirdupois. 

 Most of the experiments were tried on sheep. It will be noticed 

 that the quantity of carbohydrates remains about the same, and that 

 the increase of albuminoids alone is sufficient to determine an in- 

 creased formation of fat. The quantitj' of fat in the fodder varied 

 from 0.015 to O.OGO kilogrammes per day for each individual. 



Experiments with oxen' have given the same results, showing the 

 probal)ility that the formation of fats is due to the fat and albumin- 

 oids in the ration. This, though true enough for our domestic ru- 

 minants, does not hold for the pig, as an increase of the live weight of 

 this animal of a hundred kilogrammes (220 lbs.) has been obtained 

 by the use of fodder containing from 10 to 15 kilogrammes (22 to 

 33 lbs.) of fats, and 50 to 70 kilogrammes (110 to 154 lbs.) of al- 

 buminoids. It does in this case, therefore, seem highl}^ probable that 

 the carbohydrates take part in the production of fat as well as the 

 albuminoids. Experiments made upon dogs tend to prove that with 

 them the carbohydrates of the food are not transferred into fats, the 

 increase of albuminoids in their rations gave an increased formation 

 of adipose tissue- 

 It has been asserted that the wax of bees, which resembles in its 

 composition some fats, is formed from saccharine substances, (car- 

 bohj'drates) . Experiment has, however, proven that when bees are 

 fed upon pure carbohydrates their facult}' for making wax soon 

 ceases, and the bee dies unless normal food be supplied. 



Although most of our knowledge of the matter tends to prove that 

 carbohydrates are not directl}' transformed into fat, 3'et they exercise 

 an influence upon its formation and deposition in the animal. They 

 may be considered as economic agents, by their presence helping the 

 transformations necessary to its production, and when once formed 

 preventing any unnecessary waste. 



