ALBUMINOIDS AND TOTAL NITROGENOUS BODIES. 291 



The proportion of the total digestible nitrogenous matter 

 which exists as true albuminoids in the food varies greatly. In 

 concentrated foods, e.g., cakes, grains, &c., it is high, while in 

 hay, grass, and especially roots, it sinks to a very low figure. 



Warington* gives the following as the digestible nitrogenous 

 matter and digestible albuminoids present in several food 

 stuffs : 



The "nitrogenous substances" or "protein" is calculated 

 from the amount of total nitrogen found on analysis, by 



Chemistry of the Farm. 



u 2 



