INDEX 



469 



Horse, relation of food to quality, 



357. 



the stomach of, 104. 

 work performed by, 388. 

 Horses, digestibility of coarse 



foods by, 134. 

 maintenance food for, 315. 



rations for, 317. 

 oats as food, 396. 

 working, nutritive ratio for, 395. 

 rations for, 397. 

 source of the ration, 394. 

 Hydrochloric acid in stomach 



digestion, 104. 

 Hydrogen, 15. 

 Hydrolysis, 72, 93. 



Individuality, influence of, 133. 



influence on energy losses, 171. 

 Intestinal juices, 109. 

 action of, 113. 



tract, changes in the walls of, 



116. 

 Intestines, the, 105. 



form and length of, 105. 

 Invertase, 93. 

 Iodine, 19. 

 Iron, 19. 



Katabolism, fasting, 311. 



Keratins, 57. 



Knowledge, sources of, 201 



Lactase, 93. 



Lactose, 73. 



Lacteals, function of, 115. 



Lambs, feeding of, 354. 



grain food for, 355. 

 Lecithins, 85. 

 Lecitho-proteins, 60. 

 Legumes and fertility, 276. 

 Levulose, 71. 

 Linseed meal, 259. 



oil, extraction of, 260. 

 Liver, the, 149. 

 Lungs, the, 143. 

 Lymphatic system, 115. 



Maintenance food for horses, 315. 



for sheep, 317. 

 measured by fasting katabolism, 



311. 



needs, computation of, 313. 

 investigations concerning, 309. 



of the horse, 315. 

 rations for bo vines, 314. 



for fowls, 412. 

 Maize, 226. 



kernel, the, structure of, 252. 

 Maltsprouts, 251. 

 Maltase, 93. 

 Maltose, 73. 



Manufacturing processes, influ- 

 ence on ash, 43. 



Man's relation to animal life, 3. 

 Mastication, 94. 

 work of, 174. 

 Matter, classes of, 23. 

 Meat production, relation of age 



to, 428. 



selection of animals for, 427. 

 Metabolism, fasting, use of nu- 

 trients in, 312. 

 M eta-proteins, 61. 

 Methane, losses through, 171. 

 Milk, 266. 



cows', composition of, 319. 

 effect of food upon flavors, 343. 

 fats, food sources of, 321. 

 fats in, 83. 



influence of food upon, 341. 

 for young animals, 351. 

 of several breeds, 268. 

 production, protein require- 

 ments for, 325. 

 production, use of nutrients in, 



323. 



proteins, food sources of, 321. 

 relation to food, 338. 

 secretion of, 320. 

 solids, effect of food upon con- 

 stitution of, 340. 

 effect of food upon propor- 

 tions, 339. 



rate of formation of, 322. 

 substitutes for calves, 354. 

 substitutes for swine, 385. 



