G80 



EXPERIMENT STATION RECORD. 



the oven tlie contents of a number of the jars were wet with 25 cc. of 

 distilled water. The jars were then stoppered with corks, except one 

 which was closed with a glass stopper. The hay in the latter remained 

 moist longer than that in the others. After 2 weeks or 1 month, aud 

 later at intervals of 1 month, samples of the contents of the different 

 jars were analyzed and the digestibility determined by the Stutzer 

 method. The following table shows the composition and digestibility 

 of the nitrogen of samples of hay preserved by the 3 methods: 



Composition and digestibility of hay preserved in different ways. 



Normal hay 



Hay kept at 100 c in open jars: 

 ' l' weeks 



1 month 



2 months 



3 months 



I months 



5 months 



G months 



Hay moistened and kept at 

 100° in jars stoppered with 

 cork : 



1 month 



2 months 



3 months 



4 months 



5 months 



(i months 



Hay moistened and kept at 

 100° in a jar with glass 

 stopper: 

 1 month 



Protein. 



Per cent. 

 12.32 



13.00 

 13.75 

 14.12 

 13.19 

 12.81 

 13.29 

 13.63 



13. 03 

 13.37 

 13.63 

 13.69 

 14.62 

 14.31 



Albumi- 

 noid 

 nitrogen. 



Per cent. 



1.86 



Per cent. 

 3.84 



Crude 

 fiber. 



Nitrogen - 

 free 



extract 



Per cent. 

 22.64 



1.96 

 2. 00 



2.03 

 2.00 



Per cent. 



52.46 



53.70 

 54.69 

 55.35 

 56.41 

 57. 92 

 56.09 

 57.06 



56.50 

 56. 08 

 57.53 

 58.37 

 57.27 

 56.44 



Ash. 



Per cent. 

 8.74 



8.71 

 8.56 

 8.33 

 8.52 

 8.84 

 8.61 

 8.65 



9.17 

 8.83 

 9.60 

 9.41 

 9.63 

 9.62 



Digesti- 

 bility of 

 nitrogen. 



Per cent. 

 1.21 



.73 

 .40 

 .58 

 .36 

 .33 

 .31 

 .46 



.26 

 .28 

 .14 

 .19 

 .34 

 .25 



.27 



Among the conclusions reached are the following: When meadow 

 hay is kepi for a long time at 100° there is no marked change in the 

 amount of albuminoid and non-albuminoid nitrogen. On the other hand, 

 the proportion of digestible and indigestible protein is affected. The 

 amount of digestible protein is diminished and the amount of indigesti- 

 ble protein increased even when kept at this temperature only 2 weeks 

 to 1 month. This change was somewhat more marked in the hay which 

 was moistened than in that not moistened. After about 6 months no 

 further change was observed in either sort. That the diminution in 

 the digestibility is due to some deep-seated change in the protein and 

 not to simple coagulation is shown by the fact that when kept at 100° 

 for 4 days the digestibility of protein of the hay was not diminished, 

 though the period was sufficiently long to produce coagulation. It is 

 probable that the digestibility and nutritive value of the other nutri- 

 ents is also somewhat diminished by keeping hay for a long time at 100°. 



The influence of muscular work on metabolism of dogs, N. 

 Zintz (Arch. Physiol. \Pjlii</er], (J8, Ao. 5-7, pp. 191-211). — A number of 

 experiments are reported with a dog under various conditions of rest and 

 work. The work done was measured by means of apparatus similar to 

 that described in a previous publication. ' The respiratory quotient, i. e., 



1 Landw. Jalirl.., 1889, p. 7, 



