18 TTNIV. OF N. II. AGR. EXPRRIMKNT STATION f l^^ulletill 338 



increases with the nuinl)er of (hfferent trails and with the numl)er of the 

 so-called genetic factors or i^u-ncs which are oi:)erative in their formation. 



As the sales vahie of wool q-rowing on head, ears and legs is practically 

 nil, even from those hreeds which have the heaviest growth over these parts, 

 it appears that adherence to this fashifiii may form an impediment to main- 

 tenance of a high order of other and more necessary attributes and thus 

 add to the difficulties of that already complex problem of animal breeding. 

 Details of this work were ])nl)lished during the year in Technical Bulletin 

 37. (Adams Fund.) 



SOME PHYSICAL AND PHYSIOLOGICAL ACTIVITIES OF 



DAIRY COWS 



To compare the ])hysical and ])hysiological activities of dairy cows under 

 conditions of modern herd management with those of cows under labora- 

 tory tests, J. M. Fuller com]:)leted an investigation of the daily activities of 

 the cows in the university dairy herd. In all, ."iS cows and 15 of young 

 stock w'ere observed. 



Details as to the percentage f)f time s|)ent in lying and standing, amount 

 of water consumed, amount of urine and feces voided, time spent in eating 

 and ruminating, numl)er of jaw movements per minute and respiration and 

 pulse rates are given in Technical Bulletin 35. (Pnrncll Fund.) 



VISCOSITY IN ICE CREAM 



Trials under ordinary commercial conditions on regular commercial ice 

 cream mixes were made by Tl. F. Depew to determine the effect of vis- 

 cosity on overrun and texture and the effect of certain factors on viscosity. 



Two types of viscosity exist in a commercial ice cream mix, apparent 

 and basic. The apparent viscosity is very largely destroyed by stirring or 

 agitation, while the basic or real viscosity is not affected. The destruction 

 of the apparent viscosity does not seem to affect the overrun obtained or the 

 ease of obtaining it. 



Homogenization increased the viscosity of the mix by causing a greater 

 dispersion of the fat and l)y increasing the fat surface exposed. It also 

 caused a greater clumping of the fat and an increased absorption of protein 

 upon the fat surface. An increase in the pressure of homogenization 

 caused an increase in viscosity due to the greater dispersion of the fat 

 particles and increased clumping of the fat. 



Details of the experiments are being published in a separate bulletin. 

 (Pnrnell Fund.) 



ANTI-RACHITIC FACTORS IN CHICKENS 



Five percent of fish meal in conjunction with the regular rations pre- 

 vented the development of rickets in chickens in tests made by H. O. Stuart. 

 Two percent of cod liver oil and of cod liver meal were equally efficient, 

 and the birds having these made better growth than those with fish meal. 

 Details have been published in Circular 28. (State Fund.) 



