PART SIXTH. 



Definitions and Technical Considerations. 



Albuminoids. The albuminoids belong to the so-called protein classi- 

 fication, which exists in many forms, such as gluten, vegetable albumins, etc. 

 As their name indicates, they resemble in composition the white of egg. 

 When in a soluble form, they may be rendered insoluble through the action 

 of heat. There follows a coagulation. Albuminoids are made up of carbon, 

 hydrogen, oxygen and nitrogen, with a small amount of sulphur. There is a 

 great variation of these elements in the different forms in which the albumin- 

 oids are found. In the case of nitrogen, it is supposed that 16 per cent, is 

 about an average, hence it is customary to multiply the percentage of nitrogen 

 found by analysis by 6.25; this is only an approximation, but is accepted. 

 The word albuminoids is another term for complex protein. As these consti- 

 tute the muscles, etc., they play a most important role in animal feeding, and 

 while they can in a measure take the place of the non-nitrogenous, the latter 

 cannot play a similar role. The greater their percentage in a fodder, the 

 greater will be the feeding value of the product. At present, it is generally 

 accepted that fat may be formed from albuminoids. Experiments show, that 

 the greater the increase of weight in animal feeding, the greater must be the 

 quantity of albuminoids furnished. 



Acidity. The property of being acid, an excess of acid. 



Albumin. The white of an egg is composed largely of albumin; it is a 

 proteid and is the main constituent of the body: there are several varieties, 

 their names depending upon their source, such as serum albumin, vegetable 

 albumin. 



Alkali. A substance caustic to the taste and which will neutralize acids 

 and blue litmus paper. 



Alkaline. Having the properties of or relating to alkali. 



Alimentary canal. This taken as a whole includes the stomach, 

 intestines, etc., through which food passes during the process of assimilation. 



Alkaloids are vegetable principles having alkaline properties. They 

 do not actively enter into the question of fodders, lupine, however, being an 

 exception. 



Amids. Owing to their solubility, amids readily pass through the cells 

 of plant tissues and thus furnish the nitrogenous substance of which they con- 

 sist; they are oxidized just as are other nutrients. 



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