39 



fats and oils by some other figure, then we may add the product thus 

 obtained to the carbo-hydrates, and reckon the total as one for the nutri- 

 tive ratio. The precise figure to be used has caused some discussion, but 

 the best authorities now consider that the correct figure is the equivalent 

 of " heat " produced by the two groups. Accordingly, we must multiply 

 the figure for fats and oils by 2' 25 (or 2J), and we may then add them 

 to the carbo-hydrates, and thus obtain the true nutritive ratio. It is 

 on this basis, then, that we must deal with foods. The table herewith 

 gives the principal materials available for poultry-feeding, showing their 

 composition as above described. The amount of fats and oils is further 

 shown as multiplied by 2J- in order that this product may be used for 

 calculating the nutritive ratio. 



The method adopted is, multiply fats and oils by 2J, add carbo- 

 hydrates, then divide the product by the albuminoids; this will give the 

 albuminoid, or nutritive ratio, as shown in the last column. 



1-06 



2-01 



2-02 



4-03 



4-01 



4-8 



3-5 



4-0 



6-1 



4-9 



6-2 



8-4 



7-5 



6-5 



9-0 



10-4 

 8-3 

 6-8 



12-3 

 3-0 



6-5 

 3-0 

 3-0 

 4-5 

 5-6 

 1-5 

 3'5 

 8-4 



0-43 



0-42 



0-26 



0-38 



2-9 



0-54 



3-2 



2-0 



4-2 



0-37 



