498 



Composition of frozen and unfrozen diffusion chips, A. Stutzer. 

 (Deut. lanthr. FrenHC, Is^U, p. 943). — To observe the etiect of freezing 

 on the nutritive value of sugar beet diffusion chips, samples of severely 

 frozen and of unfrozen material were taken from the same silo (a pit 

 iJi tlie ground). The unfrozen chips containetl 'JO. 4 percent of water 

 and 0.0 per cent of ash; the frozen, ST.o per cent of water and 1.2 per 

 cent of ash. Tiie Avater-free and ash-fn-e material contained in 100 

 parts is as follows: 



Percent. 



Crndefat I 0.77 



Crudt" i»ri)ti-iii 12. 06 



Crude cflliiliw '•J**- "" < a« B« 



Nitrogwi-lrec extract [ 50. Mi"^** 



Acul. I 1.31 



100 



rn»«cii. 



The coefti<ient of digestibility of the protein was, unfrozen chips 

 8G.3 i)er rent, frozen 70 pt-i- cent. The action of the frost rendered a 

 part of the ccllulost' mort* easily soluble, increased theacitl content, and 

 dinunishcd the digestibility of the jirotein. Furthermore, frozen chijts 

 did n<»t keep as lung, and greater losses of organic matter resultetl from 

 their keei»ing. In view of these losses the author deems it very desira 

 ble that the chijis l)e dried at the factory before they are taken by the 

 farmer. Since the liiittnerand Meyer method has made this pra<'ticable, 

 and the recent investigations of Maercker and Morgen* have demon- 

 .strated the high feeding value of dried diffusion chips, he expresses the 

 hoi)e that the tinancial c(»nsideratiMn — the chief objection of the beet 

 sugar manufacturers to fitting up with the Iliittner and Meyer method — 

 will be speedily overcome. 



* We«on u. ViTwortniiji dt-r >;<trookiiot«^u DifViiaioiiH-rlickstainle <l»r Zui U»rt;«iin- 

 Iccii ; Dcut. liiuihv. l'i«>si-, 1M»1, pp. 7li3 ami 775. 



