856 



Oat and Tare Silage 



By combining the results obtained in the analysis of the dry matter 

 of the saniph's with those obtained in the titration of the extracts, it is 

 possible to ascertain in what form the "amide " fractions of the foodstuffs 

 existed. 



Per 100 grins, dry matter (nitrogen expressed throughout as protein) 

 Bag 1 Bag 2 Bag 3 Bag 4 



The amino acids (with amides of the asparagine type) and volatile 

 bases are determined by titration of the extracts. The result obtained 

 by subtracting the sum of these from the "amides"' as determined in 

 the analysis of the dry matter of the samples has been designated "true 

 amides"; i.e. amides which do not contain a free carboxyl grouj) and 

 thus escape determination during titration of the extracts. 



It is of interest to note that amino acids and amides hke asparagine 

 comprise only a very small fraction of the "amide" constituent of green 

 oats and tares. This fact is in harmony with the conception that these 

 substances represent stages in the synthesis of plant protein and there- 

 fore exhibit no tendency to accumulate in the plant. 



The outstanding features of the silage "amide" figures are: 1. A big 

 increase in the amount of amino acids, these forming, in the case of 

 unspoilt samples, the bulk of the "amides" of the silage. 2. An increase 

 in the amount of volatile bases. 3. A decrease in the amount of "true 

 amides." The increase in the volatile bases is probably explained by 

 the production of ammonia by a hydrolytic change affecting the "true 

 amides." Thus, in bag 1, 1-5 percent, "true amides" disappeared and 

 1-15 per cent, volatile bases made their a])pearance. The figures for 

 bag 8, where spoiling occurred, are excej)tionai. in the case of the spoilt 

 portion of bag 8 silage, the amounts of amino acids and "true amides" 

 were low, whereas the amount of volatile bases was relatively high. 



