132 THE CHEMISTRY OF THE FARM 



ALBUMINOID NITROGEN PER 100 OF TOTAL NITROGEN. 



Barley straw 

 Oat straw 



Grass (young) 

 Clover (young) . . 

 Clover (bloom beginning) 



Meadow hay 

 Clover hay 



Grass silage (stack) 

 Maize silage 

 Clover silage (stack) 



Cabbage heads 

 Potatoes . . 

 Carrots . . 

 Turnips . . 



90* 



88* 



73 

 70 

 76 



87 

 81 



68 

 69 

 65 



68* 

 68 

 62 

 49 



In immature produce the proportion of non-albu- 

 minoid nitrogen is much more considerable. It is 

 present in considerable amount in young fodder crops, 

 but forms a much smaller proportion in mature hay. 

 During the operation of ensilage the proportion of 

 non-albuminoids is much increased. The largest 

 proportion of non-albuminoid nitrogen is reached in 

 the case of roots and tubers. In mangels a consider- 

 able part of the non-albuminoid nitrogen exists as 

 nitrates. The circumstances producing variation in 

 the proportion of albuminoids will be considered 

 presently. 



The substances reckoned as fat in a food analysis 

 include all the matters soluble in ether or petroleum. 

 In the case of grains, „and their products, the ether 

 extract consists almost wholly of fats and fatty acids ; 



