INDEX 



Absorption, process of, 24 

 Alburainoids. See Proteins 

 Amides, 5 



function of, 11 



heat value of, 35 

 Ash, composition of, 18 



function of, 3 



method of determining, 20 

 Availability of a food, 36 



Balance of a food, 37 



Barley, 61 



Beans, 60 



Bile, action of, 24 



Broad bran, 61 



Bulk, influence of, 25 



Carbo-hvdrates, composition of, 

 12 

 excess of, 29 

 function of, 5 

 heat value of, 35 

 method of determining, 20 

 Cellulose, 3 



digestion of, 25 

 heat value of, 35 

 Chaff, or chop, cutting, 84 

 Chemical composition of foods, 



Table I., 22 

 CoUc, some causes of, 26, 30, 31, 



90 

 Comparative cost of heat units 

 of various foods at 

 average prices. Table 

 IV., 73 

 of two foods, example, 

 68 



Comparative cost of two rations, 



example, 69, 70 

 Com crushing, 85 



DigestibiHty, method of deter- 

 mining, 26-28 



Digestion coefficient, 28 



Digestion coefficients, Table II., 

 32 



Digestive juices, 24 



Disease of teeth, 31 



Dried grains, 62 



Elements, chemical, in food, 2, 

 3,7 



Fats, composition of, 14 

 function of, 5 

 heat value of, 35 

 method of determining, 19 

 of digestion of, 24 

 Fatty ratio of a food, 39 



of a mixed food, or 

 ration, 59 

 Feeding, times of, 89 



examples of, 93, 94 

 Fibre, composition of, 16 

 function of, 3 

 heat value of, 35 

 method of determining, 20 



of digestion of, 25 

 value, in a foodstuff, of, 36 



Gram, 61 



Hay, 62 



Heat-producing power of food 

 elements, 34 

 value, relation to work, 49 



115 



