160 DAIRY CHEMISTRY 



in food stuffs? 289. What is crude fiber, and how is it ob- 

 tained? 290. To which of the two large classes of compounds 

 found in food stuffs does crude fiber belong? 291. What is 

 crude fat, and why is it sometimes called ether extract? 

 292. How does fat as a nutrient compare with starch in 

 heat-producing power ? 293. What are digestible nutri- 

 ents? 294. How are they obtained? 295. What is the 

 caloric value of a ration? 296. What is the nutritive ratio? 

 297. What is a wide ration? 298. What is a narrow ra- 

 tion? 299. On what basis should the foods for the dairy 

 be selected? 300. How do farm grains compare in milk- 

 producing power with average mill products other than oil- 

 seed products ? 301. Name the coarse fodders most suitable 

 for dairy feeding. 302. How should the amount of grain 

 which an animal receives be regulated? 303. How much 

 coarse fodder should a cow receive? 304. How much grain 

 should a cow yielding twenty-eight pounds of milk receive? 

 305. Give the amount of nutrients which should be present 

 in the ration of a dairy cow. 306. How is a ration for a 

 dairy animal calculated? 307. How would you determine 

 whether a ration conformed sufficiently to a standard ration ? 

 308. How would you determine when it is desirable to use 

 one grain in a ration in large amounts in preference to an- 

 other? 309. How would you calculate the amount of digesti- 

 ble nutrients which can be purchased for $1.00 when grains are 

 at different prices? 310. In selecting grains, to what nutrient 

 should the preference be given? 311. In case there is only 

 a small difference in the amount of this nutrient which can be 

 purchased for $1.00, then what nutrient should be taken as the 

 basis? 312. Why is it possible for two farmers to feed the 

 same kinds of grains and coarse fodders and yet secure entirely 

 different returns in milk yields? 313. In order to secure the 

 best returns in milk yields from the food consumed, why should 

 the animals be cared for under the most sanitary conditions? 

 314. Why should grains be weighed when fed? 315. To what 

 extent do grains and mill products vary in bulk and weight? 



