REPORT OF THE CHEMIST 189 



SESSIONAL PAPER No. 16 



Composition of Calf Meal. 



Moisture 10-40 



Protein 12-75 



Fat 11-19 



Carbo-hydrates 57 *88 



Ash 3-03 



Fibre 4-70 



100 -oo 



Water soluble extract 17-29 



Saccharine matter, in water soluble extract 6 -40 



A microscopic examination reveals the presence of linseed meal and bean (probably 

 locust) meal as the chief ingredients. 



It will be of interest to compare the ratio of the chief constituents of this food 

 with that given by milk, in order to learn how far this substitute approximates milk 

 in the balance of its nutrients. To do this we shall have to assume that the digesti- 

 bilities of the protein, fat, and sugar in both are equal. This is not strictly accurate, 

 and gives an advantage to the calf meal, but is rendered necessary by the fact that we 

 have no data as to the digestibility of this material. 



Approximate Ratio of Nutrients in Milk and Calf Meal. 



Carbo- 

 Protein. Fat. hydrates. Ash. 



Milk 10 11 13 2 



Calf meal 10 9 45 2 



Save for the excess of carbo-hydrates, the balance of nutrients in the calf meal is 

 very well preserved. Only one-ninth of the carbo-hydrates, however, is present as 

 sugar (6*40 per cent), and, therefore, immediately digestible, or rather, assimilable ; 

 whereas in milk, the sugar constitutes the whole amount of the carbo-hydrates, and 

 is entirely digestible. This, in a measure, affects the calculation, but yet not to such an 

 extent as to prevent drawing the conclusion that in the essential relationship of the 

 nutrients, and more particularly between the protein and fat, this substitute is not un- 

 like milk. 



Of course, such feeds, no matter how well compounded, can only be considered, at 

 best, as partial substitutes for milk, and the proportion in which they can be advan- 

 tageously used will depend not only on their composition, but also on their price. 



CANADIAN POTATO STARCH. 



At the request of the Inland Revenue Department, Ottawa, we have submitted to 

 a careful analysis a sample of potato starch from the mills at Baie du Febvre, Yamas- 

 ka, Quebec. 



A chemical examination as to the purity of the starch afforded the following 

 data : — 



Moisture 10-70 



Ash or mineral matter -67 



Nitrogen -017 



Fibre or cellulose None. 



Moisture. — According to Allen (Commercial Organic Analysis, Vol. /., p. I/.18) 

 1 The proportion of water in air-dried starch averages about 18 per cent, but is liable 

 to variation.' It is clear from this statement, therefore, that the sample under con- 

 sideration is in this respect quite equal to the standard brands upon the market. 



