ANIMAL PRODUCTION. 665 



gives data on the production, consumption, and import and export trade in 

 feeding stuffs of the various nations. An extensive bibliography is included. 



Result of official chemists' analyses of feed stuffs (Off. Bui. Ohio Agr. 

 Coc, 6 {1915), No. 1, pp. ?-)-i/iy).— Analyses are given of alfalfa meal, middlings, 

 tankage, cotton-seed meal, hominy feed, meat scrap, bran, gluten feed, linseed- 

 oil meal, dried beet pulp, rye middlings, and various mixed and proprietary 

 feeds. 



Feeding stuffs, J. A. Voelckeb {Jour. Roy. Agr. Soc. England, 15 {1914), pp. 

 274-216). — Analyses are given of decorticated cotton cake, palm-nut cake and 

 meal, and coconut cake. 



The amino acid content of certain commercial feeding stuffs and other 

 sources of protein, E. H. Nollau {Jour. Biol. Chem., 21 {1915), No. S, pp. 

 611-614). — The distribution of the nitrogen of the amino acids of the following 

 feeding stuffs is given: Soy beans, distillers' dried grains, cotton-seed meal, 

 cowpeas, wheat bran, maize kernel, hemp seed, rice, suudower seed, rolled oats, 

 oat grain, sprouted oats, barley grain, rye grain, tanlcage, dried blood, peanuts, 

 gluten flour, and gluten (wheat). 



Among the individual peculiarities of the different mixed proteins may be 

 mentioned " the absence of histidin in distillers' dried grains and in the co\\'pea ; 

 the absence of nonamino nitrogen, representing prolin and oxjprolin, in w'heat 

 bran and the maize kernel. The relatively lai-ge amount of lysin present In the 

 soy bean, distillers' dried grains, wheat bran, dried blood,, maize kernel, hemp 

 seed, and sunflower seed is especially noteworthy. In contrast to this we have 

 an absence of lysin in rice, oat grain, rolled oats, and barley gi-ain. The 

 monoamino acids constitute in most cases about one-half of the amino acids 

 present. The Iiigh ammonia content and the low lysin content of gluten 

 (wheat) and gluten flour is marked." 



Concerning the distribution of cyanogen in grasses, especially in the 

 genera Panicularia or Glyceria and Tridens or Sieglingia, C. L. Ajlseerg and 

 O. F. Black {Jour. Biol. Chem., 21 {1915), No. 3, pp. 601-609).— " Twenty-two 

 species of American grasses .were tested for cyanogen. Of these, cyanogen v.-as 

 found in Tridens flavus, Panicularia nervata, P. grandis, and P. canadensis. 

 Three other American species of Panicularia examined, P. pauciflora, P. fluitans, 

 and P. septentrionalis, did not contain it under the conditions of the examina- 

 tion. Stipa vaseyi, sleepy grass of the Southwest, generally regarded to be 

 poisonous, contained no cyanogen." 



Bitter and sweet cassava, hydrocyanic acid contents, A. E. Collens {Bui. 

 Dept. Agr. Trinidad, 14 {1915), No. 2, pp. 54-56; ahs. in Jour. Soc. Chem. Indus., 

 S4 {1015), No. 11, p. 630). — " The following i>ercentage quantities of hydrocj-anic 

 acid were found in (A) sweet and (B) bitter cassava plants, the determinations 

 being made immediately after the plants had been dug up: Leaves, (A) 0.0162, 

 (B) 0.041; peel of stem, (A) 0.043, (B) 0.113; pith of stem, (A) 0.019, (B) 

 0.07G; edible portion of root, (A) 0.0048, (B) 0.053. The hydrocyanic acid 

 content of different parts of the freshly dug roots was the same, but after 

 keeping for three days the upper part of the sweet roots contained about twice 

 as much at the bottom portion ; loss of water during air drying also caused the 

 hydrocyanic acid content to increase. "When sweet cassava was boiled with 

 water for one hour, or roasted, no hydrocyanic acid was developed." 



The composition and value of lupine seeds, G. Muenx {Lnndic. Vers. Stat., 

 85 {1914), No. 6, pp. S93-416) .—The seeds of the blue, yellow, and white lupines 

 are rich in ferments. In addition to a diastatic enzym and to others which 

 split up glucosids and peptones and produce changes in urea, there is a ferment, 

 heretofore overlooked, that forms lactic acid from amylum and many kinds of 



