ANIMAL PRODUCTION. 581 



ANIMAL PRODUCTION. 



Contribution to the subject of the decomposition of feeding- stuffs and 

 foods by micro-organisms which attack fat, J. Konig, A. Htieckekmann, and 

 "VV. Bkemek (ZUrlir. Ibittrsiich. Nain: ii. (Jcnu^.viitl., 4 {1901), Nos.. 16, pp. 7L'l-744, 

 fig. 1; 17, pp. 769-780). — The authors Hummarize tlieir investi<jation8 as follows: The 

 3 sorts of I'otton-seed meal examined «;enerally contained in con^derable (juantity 

 tht mycelium of different molds and different hay and potato bacteria. The molds 

 increased when the water content was over 14 per cent. With a water content of 

 from 14 to 30 per cent the molds predominated. When over 30 per cent was present 

 the bacteria were more numerous. The sorts of molds varied with increased mois- 

 ture content. The first mold noticed was Eurotium repens and this was soon followed 

 by E. rubrnni. When the moisture content was about 20 per cent, different species 

 of Oidium were found, and when 25 per cent water was ])resent, P^niclUiiim glaucum. 

 The growth of the molds is always accompanied by a loss of organic material and an 

 increase in water content, the latter, without doubt, due to their respiration. In the 

 first stages of molding, when the water content is about 20 per cent or less, the loss 

 is chiefly fat in the case of cotton-seed meal, which is rich in this constituent. With 

 a higher moisture content, especially when Penicillium glaucum is present, fat and 

 nitrogen-free extractives (raffinose, etc.), are violently attacked and the pentosans 

 in lesser degree. Proteids are broken down only in small quantity to nitrogenous 

 compounds soluble in water but are not broken down to ammonia. A small i)art of 

 the nitrogenous material present is apparently decomposed with the formation of 

 free nitrogen. 



The bacteria obtain the necessary carbon generally from nitrogen-free extractives 

 (rafhnose, etc.) and pentosans, and in a small measure from fat. On the other 

 hand, they induce a deep-seated cleavage of proteids, which sometimes results in the 

 production of ammonia. Experiments with pure cultures of the molds on cotton- 

 seed meal and of other sorts on sterile cotton-seed meal, as well as on artificial culture 

 media containing fat, have shown that these micro-organisms readily derive the 

 necessary carbon from fat and the higher fatty acids, both liquid and solid. The 

 growth of molds on fatty substances is always accompanied by a cleavage of fat, 

 which varies in intensity with the species present. From the cultures of Aspergillus 

 fiatms and Eurotium repens on sterile cotton-seed meal, enzyms can be separated which 

 produce butyric acid from monobutyrin. According to the authors' investigations 

 this is not the case with cotton-seed oil. Such a cleavage necessitates a previous 

 cleavage of the higher glycerids, and numerous investigations with adipolytic enzyms 

 show that the quantity of free fatty acids produced increases with the amount of 

 fat involved. Apparently the greater part of the fat is broken down directly to 

 carbon dioxid and water. 



The preservation and value of mixed molasses feeds, B. Schulze {Arh. Deut. 

 Laiulw. Gesell., 1901, No. 59, pp. 26). — The composition of a number of maize germ 

 molasses feeds and peat molasses feeds is reported. Acconling to the author the 

 keeping quality of molasses concentrated feed diminished with increased water con- 

 tent. Such changes progress more rapidly in summer than in winter. The feeds 

 undergo a loss of sugar and much cane sugar is tranformed into invert sugar. Peat 

 molasses changes little on keeping and has much the same digestibility as molasses 

 itself. 



The agricultural value of beet leaves, IIoppenstedt {Fi\hUng''s Landw. Ztg., 50 

 {1901), Nox. 11, i>p. :mS-390; /;.-', p}). 4.31-4oS). — Drying beet forage with si)ecial appa- 

 ratus is recommended as superior to any other method of utilizing this by-product 

 as a feeding stuff. The composition of the dry fodder is given. 



Beef making with corn, Kafir corn, and alfalfa, F. C. P>urtis ( OMahoma Sta. 

 Rpt. 1901, pp. 98-101). — In contimiation of i)revious work (E. S. li., 12, j). 070), the 



