io SCIENTIFIC FEEDING OF ANIMALS 



amide nitrogen. This is well seen in root crops, 

 in plants of the melon order, in berries, and in 

 juicy fruits, where the greater part of the nitrogen 

 is not in the form of proteins. 



(4) Feeding-stuffs which have undergone acid 

 fermentation, or have been acted upon by bacteria 

 or moulds, contain more non-protein substance 

 than they did in their original condition. 



As already stated, crude protein includes protein 

 and non-protein, or amides. If the amount of 

 pure protein in a food be deducted from the crude 

 protein, then the nitrogenous compounds left are 

 in the non-protein or amide form. 



The tables in the Appendix do not distinguish 

 between the protein and non-protein, but this 

 can easily be done by subtracting the digestible 

 protein from the total digestible crude protein. 

 As these amido compounds are all of them readily 

 soluble in water, and easily pass through animal 

 membrane, they are regarded as being perfectly 

 digestible. 



(4) The fats and oils. 



Fats and oils are compounds of glycerine with 

 various fatty acids, such as stearic, palmitic, and 

 oleic. In each fat or oil several of these acids are 

 present, and it depends upon the proportions of 

 these whether the fat is liquid, semi-solid, or solid. 

 If stearic or palmitic acids predominate, then a 



