THE INFLUENCE OF FOODS ON THE BODY 273 



The nutritive ratio is obtained in the same way for an 

 entire ration, dividing the total amount of the digestible 

 carbohydrates and fat by the total digestible protein. A 

 ratio of 1 :5.5 means that for each pound of digestible protein 

 in the ration there are 5.5 pounds of carbohydrates or its 

 equivalent. 



A narrow nutritive ratio is one in which the amount 

 of carbohydrates and fat is not large in proportion to protein, 

 such as 1:3, or 1:5; a moderate amount would be 1:8; while 

 a wide ratio would be 1 : 12. Highly concentrated foods 

 usually have narrow ratios; while coarse foods, such as 

 roughages, have wide ratios. 



DIGEST THESE QUESTIONS 



1. What is meant by "chewing the cud?" 



2. How is food taken into the circulation? 



3. What is the capacity of the stomach of the ox? 



4. What digestive fluids are present in the stomach? 



5. How are the carbohydrates changed in digestion? 



6. What is a "calorie"? a "therm"? 



7. How can the energy value of food be shown? 



8. Describe the calorimeter. 



9. What has palat ability of food to do with digestion? 



10. Explain the term "nutritive ratio." 



TAKE NOTE OF THESE THINGS 



11. How often does a cow chew the cud? Watch and see. 



12. If an opportunity occurs, measure the intestines of an animal 

 that may be killed on the farm. Report. 



13. Get samples of what you consider palatable and unpalatable 

 foods for stock. 



14. Figure out the nutritive ratio of three plants or other teed 

 materials. 



