332 FARM AND SCHOOL PROBLEMS. 



Terms Commonly Used in Connection with Feeding 

 Standards. 



Dry Matter The dry matter of a food refers to the food 

 material after all water has been removed by drying at a tem- 

 perature of not less than 212 F. 



Crude Protein This name is applied to a large group of 

 substances, all characterized by the fact that they contain the ele- 

 ment nitrogen ; hence they are also called nitrogenous substances. 



Crude Fiber The framework, or hard woody portion of 

 plants, including the cell walls, is composed mainly of fiber; 

 sometimes called cellulose. It is most abundant in coarse fodders, 

 such as hay, straw and stover, and is the most indigestible con- 

 stituent of feeding stuffs. 



Nitrogen-free extract Includes such substances as starch, 

 sugar, gum, resin, etc., and forms an important part of all feed- 

 ing stuffs, especially grain. 



Carbohydrates This is a general term applied to the mate- 

 rials in the nitrogen-free extract and crude fiber taken together. 



Ether extract of crude fat In the chemical analysis of 

 feeding stuffs, the oils, fats and wax are dissolved out by means 

 of ether, and are usually designated as ether extract or crude fat. 



Digestible nutrient Is that part of a food stuff which is 

 capable of being digested by an animal, and of being assimilated 

 and built up in the animal structure, the indigestible portion being 

 voided in the excrement. 



Nutritive ratio Signifies the relation between the protein 

 and the carbohydrates and fat taken together. It has been found 

 that fat will yield about 2.25 times more heat than carbohydrates. 

 Hence a nutritive ratio is determined by multiplying the digestible 

 fat in a food or ration by 2.25, adding the product to the amount 

 of digestible carbohydrates, and dividing the sum by the digesti- 

 ble protein. The quotient will be the second factor of the ratio. 



EXAMPLE: Corn contains 6.3% digestible protein, 64.8% digestible 

 carbohydrates and 5.0% digestible fat. 



5 X 2.25 + 64.8 *- 6.3 = 12 

 Nutritive ratio 1 :12 



