446 



Index 



Carbon, 12; in crops, 13; supply of, 12, 

 13. 



Carbonic acid, elimination of, 149. 



Casein, 66. 



Cattle foods, 203; chemical differences 

 in, 248; classification of, 249; com- 

 mercial, 227; production of, 258. 



Cellulose, 73; action of ferments on, 118; 

 energy value of, 172. 



Chemical studies, knowledge from, .191. 



Chicks, food mixtures for, 396; rations 

 for, 395. 



Chlorine, in nutrition, 19; sources of, 

 19. 



Coarse foods vs. grains, 249. 



Colts, feeding of, 333; foods for, 337; 

 mixtures for, 338; oats as food for, 

 335. 



Combustion, measurement of, 200. 



Compounds, classes of, 28; elements in 

 classes, 30. 



Cooking, influence on digestion, 132. 



C<Jrn bran, 240. 



Cottonseed, 242; cake, 243; hulls, 243; 

 meal, 242; oil. 243. 



Cows, production with, 404, 405; selec 

 tion of, 409. 



Crops, carbon in, 13; forage, 204; legu- 

 minous, 262; productive capacity, 260; 

 soiling, 263; succession for soiling, 

 265. 



Crude fiber, 72; digestibility of, 124. 



Curing, changes in, 205; conditions of, 

 206; vs. ensiling, 217. 



Dairy by-products, 254. 



Dextrose, 82. 



Diastase, function of, 87. 



Digestibility, determination of, 139; in- 

 fluence of combination of nutrients 

 on, 135; conditions influencing, 126. 



Digestion, energy required for, 165; of 

 food, 98. 



Dried blood. 256. 



Ducks, food mixtures for, 396; rations 

 for, 395. 



Elements, chemical, of nutrition, 11; 

 proportions in animals, 22; propor- 

 tions in plants, 21; sources of, 12. 



Energy, available, 163; carbohydrates 

 as source of, 155; expended by work 

 horses, 369; fats as source of, 157; 

 food as source of, 157; in various food 

 compounds, 162; manifestations of 

 159; measurement of available. 174: 

 net, 164 ; of albuminoids, 173 ; of 

 carbohydrates, 172; of cellulose, 172; 

 of digested nutrients, 199; of fats, 

 173; of gums, 173; of ration, calcula- 

 tion of, 198 ; protein as source of, 

 155; required for chewing, 165 ; source 

 of, 8; unit of, 161; uses of , 157. 



Ensilage, 212; crops for, 218. 



Ensiling vs. field curing, 217. 



Enzyms, 103. 



Ether extract, 89; composition of, 92; 

 digestibility of, 124. 



Ewes, feeding of, 331. 



Exercise, need of, 415. 



Extractives, 70; value of, 179. 



Fat, of milk, 91; study of formation, 

 195. 



Fats, 88; absorption of, 120; compara- 

 tive energy values of, 173 ; digesti- 

 bility of, 124; elements in, 30; energy 

 of, 162; functions of, 157; influence 

 on digestion, 137 ; neutral, 90 ; of 

 body, source of, 154, 156; production 

 value of, 176. 



Fattening, feeding for, 341, 351. 



Feces, 121. 



Feeding, frequency of, 134. 



Feeding animals, problems in, 3. 



Feeding standards, 282. 



Feeding experiments, utility of, 188. 



Feeding stuffs, classification of, 251; 

 commercial, 227; commercial values 

 of, 269; composition of, 419; digesti- 

 ble substance in, 276; digestibility of, 

 427; energy of, 163; fertilizing con- 

 stituents of, 439 ; physiological values 



