xii Contents 



PAGES 



Effect of drying fodders 128 



Influence of the conditions and methods of preserving 



fodders 129 



Influence of the stage of growth of the plant 130 



Influence of methods of preparation of food 131 



Influence of grinding 133 



Effect of common salt 133 



Influence of frequency of feeding and watering animals . 134 



Influence of certain other conditions 134 



Influence of the combination of food nutrients 135 



Conditions pertaining to the animal : species, breed, 



age and individuality 137 



Determination of digestibility 139 



CHAPTER X 



THE DISTRIBUTION AND USE OF THE DIGESTED FOOD . . 142-150 



The blood 142 



The heart 144 



The lungs 146 



The use of food 147 



Elimination of wastes 148 



The liver . , 150 



CHAPTER XI 



THE FUNCTIONS OF THE NUTRIENTS 151-169 



Functions of the mineral compounds of the food .... 152 



Functions of protein 153 



Functions of carbohydrates 155 



Functions of the fats and oils 157 



Food as a source of energy 157 



Available energy 163 



Net energy 164 



Energy relations of the several nutrients* 166 



Heat relations 167 



