XVI CONTENTS 



CHAPTER XXXIV 



Fermentation. Insoluble ferments ; Soluble ferments or enzymes ; 

 Aerobic and anaerobic ferments ; Conditions necessary for fermen- 

 tation ; Soil ferments ; Ferments in seeds ; Ferments in bread- 

 making ; Ferment action and food digestion ; Ferments and food 

 preservation ; Ferments in butter- and cheese-making ; Disease- 

 producing organisms ; Beneficial organisms ; Experiments. Pages 

 318-324. 



CHAPTER XXXV 



Chemistry of Digestion and Nutrition. Digestion, a bio-chemical 

 process ; Digestion experiments ; Caloric value of foods ; Available 

 energy of foods ; Net energy of foods ; Digestion of proteids ; Di- 

 gestion of the carbohydrates ; Digestion of fats ; Oxygen necessary 

 for digestion ; Factors influencing digestion ; Mechanical con- 

 dition ; Combination of foods ; Amount of food consumed ; Pala- 

 tability ; Individuality ; Miscellaneous factors influencing digesti- 

 bility ; Application of digestion .coefficients ; Digestible nutrients 

 of foods ; Problems. Pages 325-342. 



CHAPTER XXXVI 



Rational Feeding of Animals. Balanced rations ; A maintenance 

 ration ; Standard rations ; Food requirements of animals ; Food 

 supply at different stages of growth ; Food requirements of horses ; 

 Selection of food for horses ; Foods required for beef production ; 

 Selection of foods for beef production ; Food requirements of dairy 

 cows; Selection of foods for dairy cows; Food requirements of 

 swine; Food requirements of sheep; Calculation of balanced 

 rations ; Nutritive ratio ; Comparative cost and value ; Caloric value 

 of rations ; Sanitary conditions ; Problems. Pages 344-365. 



CHAPTER XXXVII 



Composition of Animal Bodies. Water and dry matter ; Mineral 

 matter ; Fat ; Nitrogenous matter ; Proteids of meat ; Albumin ; 

 Myosin ; Syntonin ; Hemoglobin ; Insoluble Proteids ; Peptones ; 

 Keratin ; Albuminoids ; Gelatin ; Influence of food upon the com- 

 position of animal bodies ; Composition of human body. Pages 

 366-373- 



