196 Kan.^a^ Acadtmy of Science. 



lysin and tryptophane being absent. The lack of glycin is believed to be 

 a matter of no consequence, as it can be synthesized from other amino 

 acids. With lysin and tryptophane, however, the case is different. If 

 they are not represented in the proteins of a food, the organism is un- 

 able to make good the deficiency. Lysin and tryptophane are represented 

 in all of the principal animal proteins, and. hence, must be supplied in 

 the food proteins if true growth is to take place. It is possible, and in- 

 deed quite probable, that the quantities of these supplied by the pro- 

 teins of corn are insufficient, and that the use of corn in nutrition is 

 limited by these factors. 



The experiments conducted at the Agricultural College touching de- 

 ficiencies of corn have been upon young swine. These animals are well 

 adapted to such tests because of the rapidity of their normal rate 

 of growth, through which dietetic deficiencies would be accentuated, and 

 results manifested more definitely and promptly than with a slow-gi-owing 

 animal. In the laner case a large proportion of the feed would be used 

 in heat production, and elements, or certain molecular groupings pre- 

 sented in smaller quantities, might prove to be adequate because of the 

 greater total quantity consumed for a pound of gain, the body con- 

 serving in its added tissue the molecular fragments most restricted in 

 supply, and using the more abundant in the current need for muscle 

 work and heat. 



Another advantage of swine for such investigations is the fact that 

 the young are produced in litters, thus making it possible to place in the 

 different lots to be tested, animals of the same age and ancestry, and 

 therefore more nearly alike than can be the case with cattle or horses. 

 Experimental groups can thus be made up that are closely similar in 

 essential respects. 



For the last six years the Agricultural Experiment Station of the 

 Kansas State Agricultural College has been conducting experiments in 

 the nutrition of growing pigs with the object of ascertaining the nutritive 

 deficiencies of com and the means of correcting these. These experi- 

 ments have been planned jointly by President Waters and the members 

 of the departments of Animal Husbandry and Chemistry. It will not be 

 possible to discuss the entire series, but the one just completed will. I 

 think, be of special interest as determining almost positively some of the 

 nutritional characteristics of corn. Some phases of the experiments 

 of preceding years may also receive notice. 



In all these experiments the pigs have been di\'ided into lots of 

 usually three each, the lots being made as nearly uniform as possible in 

 respect to age, lineage and general characteristics of the individuals. 

 TMrty-nine lots have been fed within the six years. This season ten lots 

 were fed, which received the following rations: 



{Rations for ten lots of pigs fed, 1915.) 

 Lot 30. Ground com alone. Nutritive ratio 1:9. 

 Lot 31. Ground com — ash. Nutritive ratio 1:9. Ash 2.-5 per cent of 



corn. 

 Lot 32. Ground corn — defibrinated-blood protein nearly free from ash. 

 Nutritive ratio 1:4. 



I 



