88 



AGRICULTURA.T. EXPERIMENT STATION. 



(2) The composition of the nitrogenous-free extractive matter, 

 so far as it can be learned b}' a direct determination of the sugars, 

 starch and gums. 



THE ALBUMINOID AND AMIDE NITROGEN. 



The albuminoid nitrogen was determined in nine of the eleven 

 samples grown in 1887. 





TABLE II. 



In 100 



S 



parts of Dry Air 

 ubstance. 



_ =3 .i 





o 



'S 



Is 



r2 



*3 . 

 a a 



.2 a 



a ® 

 P o 



•a is 



B 



c -a 



Per cent of tota 

 rogenous materi 

 albuminoid forir 



XLI 





% 



2.03 

 2.42 

 1.47 

 1.20 

 1.20 

 1.10 

 1.36 

 1.45 

 1.35 



% 



1.77 

 2.03 

 1.30 

 1.15 

 1.07 



.99 

 1.24 

 1.37 

 1.27 



% 



.26 



.39 



.17 



.05 



.13 



.11 



.12 



.08 



.08 



% 

 87.2 



XLII 



White Clover 



84.6 



XLIII 





88.4 



XL 





95.8 



XLIV 



Timothy 



89.2 



XLV . . . 



Wild Oat Grass 



90.0 



xxxrx .. 



Witch Grass 



91.2 



XLVl .. 





94.5 



XLVII . . . 



White Weed 



94.1 









So far as we can judge by these determinations, there were no 

 marked differences in the nitrogenous compounds of these fodders, 

 but it is possible for the protein of one fodder to be essentially 

 unlike that of another, without this being shown by the mere 

 separation of the albuminoid from the non-albuminoid (amide) 

 nitrogen. 



The figures show, however, that the protein of these feeding 

 stuffs existed largely in the more valuable, or albuminoid, form. 



COMPOSITION OF THE NITROGEN-FREE EXTRACTIVE MATTER. 



As before stated, the non-nitrogenous part of fodders, excluding 

 the crude fiber and fats, is made up of quite a variety of compounds. 

 Among these are the sugars and starch, of whose composition and 

 nutritive properties we have definite knowledge. The gums are 

 also included in this class of compounds, and as the}*, like starch, 

 are inverted to sugar by the action of an acid, it is fair to suppose 

 that they, like starch, are changed to sugar in the process of 

 digestion, and that they have a value in nutrition very similar to 

 starch. Beyond the compounds mentioned, the nitrogen- free 



