t 632 ] 



CHAPTER CIV. 



ALBUMINOID RATIO. 



TAIFFERENT animals have different power of digestion, 

 and even the same animal digests different proportions 

 of food constituents under different circumstances. 



1,089. The digestible carbohydrates are all assumed to 

 have the same heat-producing power, but as a matter of fact 

 they differ in this respect in their action in different animals, 

 ruminants making better use of them than other animals. Di- 

 fferent animals require foods of different f albuminoid ratios ' to 

 sustain them in proper health. By albuminoid ratio is meant 

 the ratio of the digestible proteids to the digestible carbohy- 

 drates plus ?'3 times the digestible fat or oil. But as the 

 proportions of albuminoids and carbonaceous food-consti- 

 tuents digested are different under different circumstances, the 

 term albuminoid ratio is more commonly applied simply to 

 the ratio between the albuminoid and the carbonaceous food- 

 constituents, the latter including fat which is multiplied 

 by 2*3 and then added to the carbohydrate food-constituents. 

 The difference between the true albuminoid ratio and the 

 albuminoid ratio as ordinarily understood is not very great, 

 and for ordinary purposes, i. e., in ascertaining the value 

 of a food, the digestibility of its different constituents may 

 be left out of account. 



1,090. The different constituents of all crops are not 

 equally digestible and all crops are not equally digestible 

 in all conditions and stages of growth. Fodder crops 

 deteriorate towards maturity and they are wanting in 

 nourishment when too young. In the case of Juar> 

 the highest nutritive and manurial value is immediately 

 before flowering, but potatoes and mangolds improve with 



