34() KEPoin OF oij'ici; of kxi'i;i{1mknt stations. 



I'AKr II. A.MMAI.S AM) A M M A I , IlrSUANDKV. 



Q. — Tbo kiiitls of doinostio aniiiiMls. 



(1) ('l,issilif:iti<iM of coiniiioii (loiiicslic Miiiiiiiils. 



M.iiiiiiiMls : Ciiltlo. slu'i'l). swine, liorsivs, asses, iiuilfs. aiid (loj^s. 

 r.inls: Fowls, ducks, >,'oese, pif^cous, Jind turkeys. 

 Insects: Itees. 



(2) Zoolo.^ical relationsliiiys : ()rit,'in. liistory of doniesticalion, i)uri)oses 



for which kept, races, breeds, and varieties of cacli. 

 R. — Nutrition of domestic animals. 



(1) Relations of plant and aninial life. 



(2) The chemiciil elements of nutrients: 'rii(>ir numlx'r and occurrence 



in plants and animals. 



(3) The compounds of animal nutrients. 



(«) Water: In livin.i,' plants, feedinjj stuffs, tlie animal. Its occur- 

 rence and functions. 



{h) Mineral matters (ash) in the plant and in the animal: Amount 

 and distribution. 



(c) The nutrients. 

 S. — Nutrition (continued). The nutrients in detail. 



(1) Protein. 



(«) Nomenclature. 

 (h) Examples. 



(c) Composition. 



(d) riiysical characteristics. 



(e) Variability. 

 if) Occurrence. 



(//) Distribution. * 



(2) Carbohydrates, 

 (fl) Examples. 

 (h) Composition. 



(c) Physical characteristics. 



(c) Starches. 



(d) Nitrogen-free extract and crude fiber. 

 if) Sugars. 



if/) Occurrence and distribution. 



(3) Fats and oils. 



(«) Character and composition. 

 (h) Occurrence and distribution. 



(4) Functions of the nutrients. 

 («) Protein. 



(h) Carbohydrates and fat. 



(c) Relations to one another. 



(d) Nutritive ratio. 



(r) Food as a source of energy. 

 (/■) Heat relations. 

 T. — The digestion and utilization of food. 



(1) The digestive tract. 



(2) Ferments. 



■ (3) Conditions influencing digestion, 

 (fl) Palatableness. 

 (h) Quantity. 



(c) Stage of growth of plant. 

 ((/) Effect of methods of preservation and storage. 



