1G8 ELEMENTAEY AGEICULTURAL CHEMISTRY 



Average Digestion Coefficients in Vauious 

 Foods — continued. 



Pro- 

 tein. 



Carbo- 

 hydrates. 



Fat. 



Crude 

 fibre. 



Total 



dry 



mutter. 



I. — For 'R\JMii!iK^is— continued. 



Potatoes ! 

 Mangolds . 

 Turnips . 

 Swedes \ 

 Cows' milk 



85 

 88 

 93 



87 

 98 



92 

 90 

 82 

 7? 

 61. 

 77 

 93 

 72 

 92 

 95 



By combining such results with a table of the composition 

 of food-stuffs it is possible to construct a table giving the 

 digestible constituents of various foods, which, though not 

 necessarily accurate in any particular case, is very useful as a 

 guide in framing rations for animals. The following is such 

 a table, compiled from American and German experiments;, 

 appended to it are the fertilising constituents present in the 

 various foods, which enable the manurial value of the foods to 

 be gauged. 



Of the "digestible protein" given in the above table a 

 portion only consists of true albuminoids. In cakes, grain, &c., 

 the proportion of true albuminoids to total " protein " is high, 

 while with grasses, and especially with roots, it is very small. 

 Thus in cakes, peas, beans, wheat, barley, oats, maize, &c., the 

 proportion is 80 per cent, or over, in barley straw and meadow 



