90 THE CHEMISTRY OF THE FARM. 



It appears from these numbers that the greater part 

 of the nitrogen in ripe seeds exists as albuminoids. In 

 wheat grain the proportion of albuminoid nitrogen is 

 rather low, owing to the considerable proportion of non- 

 albuminoid nitrogen contained in the bran ; on this point, 

 however, further analyses are needed. In germinated 

 grain, as malt, a considerable part of the albuminoids is 

 replaced by amides. The few analyses of ripe straw show 

 that the nitrogen present is chiefly albuminoid. In im- 

 mature produce the proportion of non -albuminoid nitrogen 

 is much more considerable. The albuminoids are in 

 largest proportion in hay, in smaller proportion in green 

 fodder, and in still smaller proportion in roots and tubers. 

 In mangels a considerable part of the non-albuminoid 

 nitrogen exists as nitrates. The circumstances producing 

 variation in the proportion of albuminoids will be con- 

 sidered presently. 



"We may now consider the average composition of the 

 various foods mentioned in the table. 



The amount of total dry matter is seen to be tolerably 

 uniform throughout the various classes of dry foods, the 

 foods richest in fat being generally the driest. Corn and 

 straw in bulk will frequently contain a somewhat larger 

 amount of water than that mentioned in the table. In 

 green fodder and roots the proportion of water reaches 

 its maximum. Of the roots and tubers, potatos contain 

 the largest, and white turnips the least proportion of dry 

 matter. 



We have already seen that albuminoids and fat are 

 the most concentrated forms of food which an animal can 

 consume ; those foods which are rich in albuminoids and 

 fat have therefore, if digestible, the highest nourishing 



