10 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



that carbohydrates were not direct fat formers. In Kiihn's ex- 

 periments it has been shown that only 24 to 64 per cent, of fat 

 furnished in fodder is deposited in the body. In some special 

 cases the accumulation of fat was so rapid that there could be 

 no doubt that it must have had a carbohydrate origin. In the 

 old theories it was admitted that 51.4 parts of the oxidized pro- 

 tein of fodder was converted into fat, and by adding this amount 

 to the fat of fodder it was possible to obtain with considerable 

 approximation the amount of fat formed. 



The influence of carbohydrates on the formation of fat has 

 been most carefully examined by Soxhlet, of Bavaria, Tschir- 

 winsky, of Russia, and Weissel, of Austria. Most of these ex- 

 periments were upon swine, and it was shown that the protein 

 and fat of fodder could account for the fat obtained. In the 

 experiments of Weiske and Schulze upon geese, with a nutritive 

 ratio of 1 :5, the influence of carbohydrates could not be doubted. 

 If it is admitted that 73 to 84.8 per cent, of the fat formed 

 comes from the protein and asparagin, 13 to 17.6 per cent, must 

 have been furnished by the carbohydrates. Experiments upon 

 dogs show that carbohydrates are rapidly and completely burned 

 and converted into carbonic acid. While the whole question 

 continues to be based upon theory, experiments made thus far 

 appear to prove that an increase in quantity of the fat of fodder 

 is followed by a slight increase in the animal's weight. Fat 

 coming from the splitting up of protein is more readily con- 

 verted into animal fat than the fat of fodder, and the rapidity 

 of fat formation is greater in a fat than in a thin animal. Too 

 much water in fodder has a destructive effect upon protein and 

 upon the organic substances of the body ; consequently too 

 watery fodders should be used with great caution. The ambient 

 temperature of the stable also has an important influence, as a 

 considerable part of the animal's vital heat is absorbed in heat- 

 ing the air of the lungs up to the temperature of the blood, and 

 if the heat of the stable is too high, evaporation is excessive and 

 the assimilation of food very uncertain. The size of the body 

 is not without importance; small animals demand for their 

 nourishment proportionally more food than large ones. All 

 bodily exercise means a consumption of fat. 



