Compound Celluloses 167 



(a) (3) to 



Starch 62-48 42-02 26-61 



N-free extractives . . . 70-38 64*8 66-50 



These specimens were selected in accordance with gradations 

 in recognised feeding value from a to r, gradations corresponding 

 approximately with the ascertained proportions of starch, but alto- 

 gether at variance with the numbers for * N-free extract' 



In further illustration of the same point the authors cite the 

 following more complete analysis of meals (Brunner, Landw. 

 Ztg. Westfal, 1877, p. 19). 



Proteids 



Fat 



N-free ej 



Crude fibre 



Ash 



Direct estimation of starch by 



malt method . . . 27-93 3'4 53^3 



It is again evident that the * N-free extractives' are not a 

 measure of the nutritive value ; but, on the other hand, by a direct 

 estimation of the starch, the method becomes more complete. 



The authors then completed their investigation by taking as the 

 basis of observation food-stuffs deprived of fats, by extraction with 

 ether-alcohol, and starch, by digestion with water and malt extract 

 at 50-60. The residue, which they termed * Grundsubstanz,' was 

 then subjected to the Weende method of hydrolysis ; and by deter- 

 minations of elementary composition of the residues, the com- 

 position of the dissolved constituents was arrived at. 



The specimens investigated were three grades of wheat-brans 

 (pollards) and two specimens of rice meal. The materials operated 

 on, viz. residues from the treatments above described, had the 

 following composition : 



Brans Rice meal 



<)' (5 'to (<0~~ """to 



C . .51-82 50-38 48-32 51 '3 39-2 



H . . 7-00 6-34 6-38 7-09 5-12 



N . . . 3-17 2-74 0-84 5-14 0-58 



O . . .37-22 39-81 43-37 32-17 34-82 



Ash . . 0-79 073 1-09 4-30 20-28 



