82 The Feeding of Animals 



stover and in silage there is practically none, it having 

 been destroyed by the fermentations that have taken 

 place. 



The fruits generally contain saccharose, mixed with 

 other sugars and organic acids, and upon the relative 

 proportions of these compounds depends the character 

 of the fruit as to acidity or sweetness. 



A sugar that is intimately related to the first growth 

 which occurs in the germination of seeds is maltose, 

 for it stands as an intermediate product between the 

 store of starch in the seed and the new tissues of the 

 sprout. The solution that the brewer extracts from 

 the malted grains contains this compound as the prin- 

 cipal ingredient, and through succeeding fermentations 

 in the beer vats it is broken up into alcohol and other 

 compounds. It sustains an important relation, there- 

 fore, to the production of beers and other alcoholic 

 liquors. The glucose syrups found in the markets some- 

 times contain small quantities of this sugar. It is also 

 found abundantly in the intestinal canal during the di- 

 gestion of food, being derived from starch and other car- 

 bohydrates. Maltose is similar to cane sugar in ultimate 

 composition but not in constitution, though as a nutrient 

 it evidently has an equivalent value. So far as known, 

 however, it does not appear to occur in material quan- 

 tities in feeding stuffs. 



Another important sugar is dextrose or grape sugar, 

 or what is known in the markets as glucose. Excepting 

 in the hands of the chemist it is seldom seen as crystals, 

 although these appear in the "candying" of honey and 

 of raisins. Its commercial forms are molasses and the 





