582 EXPERIMENT STATION RECORD. 



"It is to be observed that the percentage of -water in the fatty tissue of the 'firm' 

 is greater than in the fatty tissue of the corresponding part of the 'soft' bacon. 

 Also, that the percentage of tissue other than fat, that is, of a nitrosenous nature, 

 was also greater in the 'firm' than in the 'soft.' This falls into line with the results 

 [previously] stated, . . . since the water for the most part is contained in or held 

 by the nitrogenous tissue. This would indicate that the walls of the cells containing 

 fat proper are thicker in the 'firm' than in the 'soft' or 'tender' bacon. Further, 

 it is to be noticed that the amounts of salt present are also larger in the ' firm ' than 

 in the ' soft ' bacon. This is accomited for by the assumption that the salt, like the 

 water, is iield liy the nitrogenous tissue to a greater extent than in the fat. 



"The pen-entages of fat are, from a consideration of the foregoing statements, neces- 

 sarily greater in the 'soft' than in the 'firm' bacon. The fat proper consists of olein, 

 fiuid at ordinary temperatures, and palmitin and stearin, solid at ordinary tempera- 

 tures. The data show that the percentage of olein is much greater in the 'soft' than 

 in the 'firm' bacon, while as a natural consequence the percentages of palmitin and 

 stearin are greater in the 'firm' than in the 'soft' bacon. These facts furnish the 

 cause of the greater softness in the 'soft' or 'tender' bacon." 



The composition of the rendered fat of firm and soft porlv was also 

 determined, as well as the usual constants. 



"[In the author's opinion] the melting point of the fat from the 'soft' bacon is 

 I)ractically 10° C. lower than that of the 'firm' bacon. The specific gravities in both 

 series are so close that it is not possible to use this constant as a means of differentia- 

 tion or for deducing therefrom any information respecting the relative composition 

 of the fats. The saponification equivalent likewise appears to be of little value in the 

 diagnosis. The Reichert number shows the practical absence of volatile fatty acids 

 in both series, though there is an indication of larger traces of the presence of such 

 in the shoulder fat than in that of the ham. The ' iodin absorbed ' is of great value 

 in this investigation. From it may be calculated the percentage of olein or liquid fat 

 present in a fat. The data here presented clearly demonstrate the larger amount of 

 olein in the 'soft' fat, a fact that gives the explanation for the greater softness or 

 tenderness of the 'soft' bacon." 



These investigations are being continued, and in order to determine 

 the effect of food on the composition of the pork, the olein, palmitin, 

 and stearin, and the ratio of the two latter to the former was deter- 

 mined in the bacon of several young pigs ranging from 23 to 42 lbs. 

 in weight. 



Feeding experiments ^vith steers to test the value of cocoa 

 shells, F. Albert {Lindw. Juhrh.. 28 {1S09), Xo. 5-6, pj). 972-975).— 

 A test was made at the Lauchstadt Experiment Station to investigate 

 the feeding value of cocoa shells, a by-product from chocolate manu- 

 facture. Two lots of steers were used. Both lots were fed diffusion 

 residue, alfalfa ha}', straw, molasses bran, cotton-seed meal, and wheat 

 bran. In addition, lot 1 was given cocoa shells, 0.5 kg. per 1,000 kg. 

 live weight being fed at the beginning of the test, and the amount 

 gradually increased to 10 kg. 



During the test lot 1 made an average gain of 1,8 kg, per head and 

 lot 2, 1,7 kg. The author concludes that cocoa shells are a satisfac- 

 tory and healthful feeding stuff and that steers readily learn to eat 

 them. Cocoa shells aiv regarded as intermediate in feeding value 

 between meadow hav and wheat bran. 



