300 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



acetate of lead, 10 cc. of a 5 per cent, solution of alum, and a 

 very small quantity of hydrated alumina. This is mixed, fil- 

 tered and polarized. The molasses added to the forage is sup- 

 posed to contain 48 per cent, of sugar. To determine the fatty 

 substances, the forage is heated in an oven at 100 C. for three 

 hours; it is then reduced to a powder, two grams of which are 

 weighed in a porcelain capsule, and subsequently placed under 

 an air-exhausting apparatus. The molasses is extracted by cold 

 water, the remaining product dried, and submitted to the dis- 

 solving power of ether for 15 hours. Under these circumstances 

 there is no saponification of the fatty substances. The details 

 of the operations that follow it is unnecessary to describe. 



The fact is that the whole question of molasses fodder analysis 

 has been widely discussed, so much so that a special congress 

 of the German experiment stations was held some years since, 

 and they centered their attention upon the Neubauer method. 

 It is declared that this special forage has but little if any influ- 

 ence on polarized light, and if this molasses combination had 

 any polarizing power it would be necessary to establish special 

 compensating factors for each combination under consideration. 



As regards the invert sugar that is formed during keeping 

 and is mainly due to the influence of high temperature, it be- 

 comes important to polarize the solution after inversion in order 

 to form some exact idea of the sugar percentage. The polariza- 

 tion gives exact results only for certain forages. 



According to Emmerling, in order to estimate the nutritive 

 value of a forage made with molasses, one should take of the 

 nutritive value of sugar as the nutritive value of nitrogenous 

 non-albuminous substances, of the molasses that are contained 

 in quantities corresponding to eight times less than the sugar and 

 having the same nutritive equivalent as carbohydrates. It is 

 important to estimate the sugar, the fatty substances and the 

 protein. The data obtained is multiplied by the nutritive value 

 of each of these, allowing for the amids of molasses the same 

 equivalent as sugar, and it is upon this basis that one should 

 compensate for any error that might be made and thereby bring 

 about a certain harmony between purchaser and buyer. 



