CHAPTER III. 

 SKETCH OF THE THEORY OF FEEDING. 



Objects of Food Chemical Analyses of Foods Reliability of Chemical 

 Analysis as a Guide to the Feeding Value of Food Ferments in Grain 

 Organs of Digestion General View of Digestion, Absorption and Assimila- 

 tion Digestibility and Wholesomeness of Food Taking Food into the 

 Mouth Drinking Mastication Digestion in the Stomach Digestion in the 

 Intestines Water for the Digestive Juices Absorption Nutritive and 

 Digestive Functions of the Constituents of Food Nutritive Ratio of Food 

 Appetite and Digestive Power Variety in Food Comparative Nutritive 

 Values of different Foods Causes affecting the Nutritive Value of Vegetable 

 Food Stowage of Forage Cleaning of Food Preparation of Food Food 

 in Relation to Work Food for Young Horses 111 Effects of too much Food 

 Combining Foods according to a Standard Maximum Amount of Nitrogenous 

 Matter in Food Hunger and Thirst. 



OBJECTS OF FOOD. 



THE objects of food, under which term we may include water 

 and oxygen, are to furnish materials for the repair of bodily 

 waste ; for development ; and for supplying the system with 

 energy for the production of movement and heat. We 

 may therefore divide food into (i) substances which, like 

 nitrogenous matter, fat, starch and sugar, can supply energy 

 and can build up tissue ; and (2) those which, like water and 

 mineral salts, serve only to build up tissue, and are not sources 

 of energy. We shall see further on that there is a third class 

 of food (fibre) which aids in digestion, but does not supply, 

 to any marked extent, either energy or building-up material. 



CHEMICAL ANALYSES OF FOODS. 



In the following tables, the analyses marked by " Wa " are 

 taken from Warington (Chemistry of the Farm) ; by " Wo " 



