222 FARMING ON FACTORY LINES 



bered is that NEITHER FAT NOR CARBOHYDRATES 

 CAN BE CONVERTED INTO OR FULFIL THE FUNC- 

 TIONS OF ALBUMINOIDS. In other words, no matter 

 how liberally a beast be fed on fat or carbohydrates, 

 the beast, in the absence of albuminoids, will die. 



THE ALBUMINOID OR NUTRITIVE RATIO 



The fat and carbohydrates in a food are often spoken 

 of as the non-albuminous portion, and the albuminoids 

 or protein as the albuminous. 



Realising the necessity for a ration to have the 

 digestible ingredients of a food in certain proportions, 

 scientists have devised what is known as the albu- 

 minoid ratio. This means the ratio between the albu- 

 minous food and the non-albuminous, when the fat in 

 a food is expressed in its carbohydrate equivalent. To 

 make the term carbohydrate equivalent quite clear it 

 is necessary to point out that 1 lb. of digestible fat is 

 as valuable for nutrition as 2.3 lbs. of carbohydrates, 

 so that the method of determining the albuminoid 

 ratio is to multiply the digestible fat by 2.3, add to it 

 the digestible carbo-hydrates, and divide the sum 

 obtained by the digestible albuminoids. 



For instance, in 100 lbs. of milk we have: — 



Digestible albuminoids . . . . 3-25 lbs. 



Digestible fat . . . . 3-75 lbs. 



Digestible carbohydrates . . . . 4-75 lbs. 



According to formula — (fat + 2.3 + carbohydrates) 

 albuminoids — the albuminoid ratio. 





