Nutrition Studies. 63 



sorption, and assimilation are hindered ; the intestines are not prop- 

 erly flushed, and waste matter remains too long therein; the blood 

 thickens ; and the body temperature is increased. Thru these com- 

 plications death may result. Animals partially deprived of water 

 for a long period lose their appetite for solid food, and vomiting 

 and diarrhea may occur, the latter also often taking place when 

 water is again supplied. 



Under normal conditions animals consume a fairly uniform quan- 

 tity of water for each pound of dry matter eaten; Kellner places 

 the amount at 4 to 6 lbs. for milch cows, 4 to 5 lbs. for oxen, 2 to 

 3 lbs. for horses and sheep, and for swine 7 to 8 lbs., which seems 

 excessive. Possibly due to their laxative nature, feeds rich in 

 crude protein — bran, linseed meal, peas, etc. — cause a greater de- 

 mand for water than starchy feeds. Kellner^ found that for each 

 100 lbs. of water drank and in the food, the stabled ox passed 46.3 

 lbs. in the solid excrement, 29.2 in the urine, and 24.5 in the breath 

 and perspiration. Water is an important regulator of the temper- 

 ature of the animal body. A large amount of heat is absorbed in 

 converting water into the vapor given off by the lungs and skin, 

 and when sweat evaporates it carries much heat from the body. 

 (105) 



The free drinking of water does not diminish the gains of ani- 

 mals nor increase the breaking down of protein in the body, tho 

 flushing the intestines with much water may at first cause a more 

 complete removal of the nitrogenous waste therefrom. With ani- 

 mals which continue to drink freely, the nitrogenous waste soon 

 becomes normal again. Scientists now agree that farm animals 

 should have all the water they will drink, for they do not take it 

 in excess unless they are forced to live on watery foods or are given 

 salt irregularly. The excess of water taken into the body is dis- 

 charged thru the urine. 



Water taken into the body must be raised to the temperature of 

 the body. Warington- points out that during winter sheep in the 

 turnip fields of England consume about 20 lbs. of roots daily, con- 

 taining over 18 lbs. of water, or about 15 lbs. more than is needed. 

 To raise 15 lbs. of water from near the freezing point to the body 

 temperature requires the heat evolved in the body by burning 

 nutrients found in the turnips, equivalent to 3 oz. of glucose, or 

 about 11 per ct. of their total food value. In addition the equiva- 

 ^ Laiidw. Vers. Stat, 53, 1900, p. 404. = Chemistry of the Farm. 



