108 The Chonical Comjiosition <>/ Aniinnl Jio(/ies 



calculated for animals of the same size by means of the formula above, 

 as follows: 



The correspondence between the observed and calculated data is, 

 throughout, as close as could be expected in any circumstances. The 

 inference therefore is that the differences which do occur should be 

 attributed to individual variation and that the effect of the additions 

 to the food was nil. It is to be observed, however (Table IV), that the 

 addition of ash to the corn has reduced the ratio of protein to ash whereas 

 the addition of protein has produced no appreciable alteration in that 

 ratio. When ash and protein are added together the ratio is reduced only 

 about half as much as by addition of ash alone. When the results are 

 stated as percentages of the several ingredients these effects are obscured 

 by the large amount of water present. Swanson remarks that the addi- 

 tion of protein and ash accelerates the growth of the animal but does 

 not affect its composition. 



The only data relating to sheep at present available are those of 

 Lawes and Gilbert and. as these refer to only five individuals, they are 

 inadequate for purposes of the present investigation. They may, however, 

 be used to test the applicability of the formula deduced for cattle. Thus 

 it is found that the ratio of protein to ash (-1-3) is practically the same 

 but the coefficient in the formula for water must be reduced, i.e. 

 w = 87»r "'*'''. Calculated on this basis the results are as follows: 



Fat-free live weight (lb.) 50-63 70-82 73-84 74-20 123-80 



Fat (per cent, of live weight) ... 28-50 23-50 18-70 .35-60 45-80 



Ratio of protein to ash 4-43 4-34 4-67 4-34 3-75 



W'ater(percent. of non- 1 observed 75-91 74-42 76-10 74-63 71-80 



fatty matter) ... (calculated 75-46 74-56 74-40 74-42 73-07 



Amount of Body Fat. 



In farm animals generally the ratio of fat to non-fatty matter varies 

 within wide limits. It depends lai-gely upon the quantity and quality 

 of the food and, to that extent, it can be controlled. Elsewhere(i) the 

 author has inferred that the maximum amount of body-fat is about 



