FEEDING STUFFS 



especially clovers, the endosperms of grains, industrial waste products of 

 animal and vegetable origin (bran, brewers' grains, meat meal and blood 

 meal) are all relatively rich in protein. On the other hand, old or woody 

 green forage, the straw of the various grains, root crops and tubers, the 

 interior portion of the grains (hence also flour) are relatively poor in 

 protein. 



1. Ferments and Vitamines 



In connection with the proteids mention should also be made of the 

 ferments and vitamins. The ferments (enzymes) possess the property 

 of producing chemical changes in other compounds (within certain tern- 



Fig. 2. Determination of nitrogen according 

 to Kjeldahl. a. Distillation flasks with bulb 

 tube; b, condenser. 



Fig. 3. Apparatus for fat extraction. o. 

 Water bath; b, flask with ether; c, extraction 

 apparatus; d, globe cooler. 



perature limits) without themselves undergoing any appreciable change. 

 They have been demonstrated to be widely prevalent in the tissues of 

 plants and animals. These ferments include diastase, proteolytic fer- 

 ments, lipase, oxydase, etc. There is little doubt that the ferments con- 

 tained in feeding stuffs have certain functions in the process of digestion. 

 In ruminants they probably begin to play a part in predigestion in the 

 rumen. 



