162 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



aceti, that would soon show its activity, resulting in the forma- 

 tion of acetic acid, for which live stock in general have a distaste. 

 Certain cattle absolutely refuse it under any and every circum- 

 stance, and the product then has absolutely no commercial or 

 feeding value. 



As the temperature in the silos is considerable, it should be 

 measured with a thermometer and controlled. Experiments 

 have been made to collect some data regarding temperature in 

 silos rilled with two kinds of pulp, and the difference in heat 

 evolved after some time was remarkable. A comparatively 

 high temperature is generally desirable, for the reason that it 

 shows that fermentation has commenced. 



As regards the nitrogenous substances, they also undergo 

 most important transformations. They tend to become very 

 simple compounds. For example, the albuminoids are trans- 

 formed into amides. Morgen thus finds in the analysis of 

 soured beet cossettes 24.03 per cent, of nitrogen in the form of 

 amides. It must not be overlooked that the average for these 

 amides for the entire mass was not more than 8.08 per cent. 



On the other hand, pressed fresh residuum cossettes do not 

 contain even the slightest trace of these substances, which is ex- 

 plained by the fact that they rapidly diffuse into the juices dur- 

 ing the process of diffusion in the battery. 



As the most recent investigations show that amides have the 

 same nutritive value as carbohydrates, they are consequently 

 very inferior to the nutritive equivalents of albuminoids, from 

 which they are derived. Under these circumstances there is 

 evidently a loss, at the expense of the nitrogenous elements. 

 There is, furthermore, another loss, which this time is very 

 direct. During siloing the cossettes settle and allow the liquid 

 in suspension to run off, carrying with it a considerable percent- 

 age of substances that have important nutritive value. 



In all silos it necessarily follows that during the fermentation 

 the hydrocarbons undergo alterations, and there will be formed 

 an acid of the fatty series and also carbonic acid. 



Morgen has shown that in the gases that appear to be im- 

 prisoned in the upper layers of the cossettes, there exists 3.5 per 

 cent, of anhydrous carbonic acid. Under these circumstances 



