570 EXPERIMENT STATION RECORD. 



"The couipoiiiul known as ])liylin may have specific physiological influences 

 in several directions. 



"The withdrawal from the ration of the basic compounds witli which phos- 

 phorus is associated in the compound phylin may explain wholly or in part the 

 peculiar physiological influences observed." 



The laxative effects observed with idiytin suggested that such conditions when 

 noted with whole-wheat i)roducts can be assigned to this constituent rather than 

 to their mechanical condition. With this point in view, the phosphorus content 

 was determined in a number of milling products ground from the same lot of 

 wheat and found to be as follows : Whole wheat 0..37S per cent, bran 1.280 per 

 cent, nuddlings (ships) O.S.IT per cent, germ 0.7(;.5 per cent, straight flour (».089 

 per cent, first break flour 0.080 per cent, second break flour 0.088 per cent, third 

 I)reak flour 0.088 per cent, first middlings 0.071 ])er cent, second middlings 0.079 

 per cent, third middlings 0.091 per cent, germ roll flour 0.074 per cent, tailings 

 or last roll 0.13.5 per cent, tailings (reel) 0.i:'.-l per cent, bran duster flour 0.106 

 per cent, and low-grade fiour O.IOG per cent. 



The authors note that middlings is the millers' term for fine flours. 



" It is evident, as is Avell known, that the phosphorus compounds of the wheat 

 kernel are found mainly in the outer coatings and germ from which are derived 

 the bran and middlings. As the bran phosphorus is mostly contained in the com- 

 pound phytin, it is self-evident that this substance exists in much larger propor- 

 tion in the whole wheat bread than iu fine flour. These statements are offered 

 as suggesting a prolilem for further study." 



Fattening pigs on corn and tankage, E. A. Burnett {Xchrufika Hta. Bui. 

 D.'i, pp. J.?). — The value of animal by-products as feeding stuffs and the effect 

 of different rations on the strength of bones were studied. 



A lot of G i)igs fed soaked corn for 8 weeks made an average daily gain of 1.16 

 11 )S. inn- head at a cost of 8.7(5 cts. per pound, and required 5..3 lbs. of feed per 

 pound of gain. A similar lot of 7 pigs fed soaked corn with 5 per cent tankage 

 made a daily gain of 1.44 lbs. per head at a cost of .3.5.5 cts. per pound and re- 

 quired 4.58 lbs. of feed per pound of gain. Similar values for a lot of G pigs 

 fed soaked corn and 10 per cent tankage for (5 weeks were 1.3 lbs., 4..32 cts., and 

 5.1G lbs. 



In a second test made with 3 lots of 10 lighter pigs and covering 8 weeks, the 

 average daily gain on soaked corn was 1.26 lbs., on the smaller tankage ration 

 1.51 lbs., and on the heavier tankage ration 1.53 lbs. per head per day, the cost of 

 a pound of gain in the 3 cases being 3.04, 2.88, and 3.09 cts., and the feed re- 

 quired per pound of gain 4.16, 3.71, and 3.66. lbs. 



In a third test in which shelled corn was used 8 pigs fed corn and shorts 4: 1 

 for 8 weeks gained 0.75 lb. per head per day, the feed re(iuired per pound of 

 gain being 4.58 lbs. and the cost of a pound of gain 3.35 cts. The gains were 

 the same on corn with 5 per cent tankage and on corn with 10 per cent tankage, 

 namely, 1.03 lbs. per head per day, the feed required per pound of gain being 

 3.45 lbs. and 3.49 lbs., respectively, and the cost of a pound of gain 2.67 and 

 2.93 cts. 



In the first of the tests some green sorghum was fed and in the other 2 tests 

 the pigs were pastured on alfalfa, but no accovmt was taken of the green feed 

 eaten. 



" The experiments with relatively mature animals have all shown tliat the 

 addition of 5 per cent tankage to the ration produced cheaper gains than when 

 10 per cent tankage was used. With young pigs the gains were made on smaller 

 amounts of food when the larger amount of tankage was added to the ration, but 



