ANALYSIS OF MOLASSES FEEDS. 299 



with water until all sulphate reaction disappears in the filtrate 

 under the action of barium chlorid. It is important to men- 

 tion in the analysis what method has been adopted for the esti- 

 mation, and furthermore to state whether the gastric juice of a 

 pig or commercial pepsin has been employed. First of all the 

 molasses should be removed, and five grams of the pulverized 

 feed are washed in 100 cc. of cold water. This water should 

 be added drop by drop, using asbestos as a filtering surface, 

 and then following by an ether extraction. 



The sugar estimation is made by the usual method of polar- 

 ization. 



Other non-nitrogenous extractible substances are determined 

 by subtracting from 100 the water, fatty substances, sugar, cel- 

 lulose, ash and nitrogenous substances multiplied by 6.25. 



The cellulose is determined, according to Weender, with 3 

 grams of sulphuric acid and caustic potash. 



The ash is estimated upon 10 grams in a porcelain capsule 

 heated in a special muffle furnace, such as is used in sugar fac- 

 tories. 



The molasses percentage is estimated by assuming that the 

 sample polarizes 50. The nitrogenous substances, estimated 

 by using the factor 6.25, should be shown upon the analysis 

 bulletin, and never as raw protein. 



The nitrogen of albuminoids, determined according to Stutter, 

 multiplied by 6.25, is known as an albuminoid combination. 

 The nitrogenous substances last found are called amide acids. 



The difference between non-assimilated nitrogen multiplied 

 by 6.25 and the albuminoid combinations is called assimilated 

 albuminoid substance. 



It is recommended as far as possible to make a thorough mi- 

 croscopic examination of the absorbing substances used. It is 

 desirable, when examining peat molasses feeds, not to estimate 

 the nitrogen in all its combinations, but simply to mention the 

 total nitrogen that it contains. 



The Miiller method unfortunately can be applied only to fresh 

 combinations. Twenty-five grams of the forage are constantly 

 stirred up with 250 grams of water. One hundred cc. of this 

 solution are treated by 15 to 20 mgr. of tannin, 10 cc. of sub- 



