194 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



This explains the decrease in the digestibility of the albumin- 

 oids contained in siloed cossettes, which falls to 73 per cent., 

 while the coefficient of digestibility is, for dried cossettes, 86.06 

 per cent. The importance, therefore, of the dry cossettes is 

 manifest, not only for the sugar factories, where as we have 

 before explained they reach enormous proportions, but also for 

 the breeder. 



Advantages of It is not only from this standpoint that there are advantages 

 dried cossettes ^ Q ^ e derived from this dried forage. If one examines the in- 



fftt fepHInn 



fluence upon the organism of the large volume of water con- 

 tained in the soured cossettes, the subject may be classified as 

 follows: First, the cold water they contain has to be re-heated 

 to the temperature of the body; second, the evaporation of 

 water through the pores of the skin and lungs increases consid- 

 erably, which demands a largely increased consumption of cal- 

 oric; third, the amount of blood formed is increased, and 

 with it there follows a considerable increase of wear and tear on 

 the organism; and fourth, the consumption of albuminoids 

 is increased, for the simple reason that an increased absorption 

 of water is always followed by such burning. 



Heat needed to Maercker and Morgen have demonstrated for the first of these 

 er clauses that if one divides equally between ten sheep a ration of 

 17.72 kilos, of cossettes per diem, and that if the temperature 

 of these cossettes is 5 to 10 C., there would be required, to 

 eliminate the water they contain, a temperature of the body of 

 37.5 C. This would demand 488 to 576 calories, which in 

 other words means the heat liberated by 125 gr. to 150 gr. of 

 starch, and they declare that, while this quantity may appear 

 of very slight importance, when considered from the point of 

 view of daily consumption, it becomes very significant after a 

 long period. Furthermore, a greater absorption of water is 

 always followed by increased excretion of the body in general, 

 either through the skin or the lungs, through which a large 

 quantity of water passes, and to transform it into a vapory con- 

 dition demands a certain amount of caloric, which necessarily 

 must be taken from the food consumed. 



If one takes as a basis for his argument the experiments on 

 respiration by Henneberg and Maercker, the conclusion would 



