other words, ninety-four is the digestion co-efficient of the nitro- 

 gen free extract of corn meal. In the same way it is found that 

 thirty-four and seventy-six are the digestion co-efficient of the fi 

 ber and fat, respectively. For shorts the figures are eighty-eight, 

 eighty, eighty, and twenty, for albumenoids, nitrogen free ex- 

 tract, fat and fibre. To get the analyses above given into shape 

 to be of value to the feeder, it is necessary to determine what 

 the composition is when only the digestible part is considered. 

 This is done in the following table : 



In this table, in the third and sixth coltinms we have the 

 available nutritive material in corn meal and shorts, but as the 

 digestible nitrogen free extract and digestible fiber are equally 

 valuable these two may be added together, and in most stock 

 feeding tables this is done, the name carbo-hydrates being given 

 to the sum of the two, this term, carbo-hydrate, means that 

 portion of the digestable part of food which is made up of three 

 elements, carbon, hydrogen and oxygen, the last two elements 

 being in the ratio of two parts of hydrogen and one part of oxy- 

 gen. The ordinary table would give the above results in the 

 following; form : 



Digestible. 

 .Mbmiuiioids. carbo liydrites. 



8.66 65.63 



Fat. 

 2.94 



3.20 



Corn meal, 



Shorts, 14-17 43-^4 



In the tables given in this bulletin I propose to modify this 

 form of statement, with the hope that it will very much simplify 

 the matter of using them in practical work, and I will explain 

 the modification at this point. It is customary to give what is 

 called the nutritive ratio of each food. Warrington calls it the 

 albuminoid ratio. This means the ratio of digestible albumi- 

 noids or nitrogenous matter, to the carbo-hydrates and/?/, or 

 non-nitrogenous matter, but as it has been found that a pound 

 o^ fat will produce 2J/^ times as much heat, when burned, as a 



10 



