QUESTIONS AND ANSWERS [mj 



Name some of the important food proteids. What do green vegetables 

 contain? 



Oats, rye, wheat, corn, barley, brewers' grains, clover and grass. 

 Green vegetables contain a large proportion of protein. The 

 color is due to a green coloring matter, chlorophyll. 



Name the classes of non-nitrogenous foods. Give a list of the foods 

 that come under each class named. 



1. Carbohydrates: starch, sugar, gum and cellulose. 



2. Fat: the fat part of milk and meat. 



3. Inorganic matter: chlorine, potassium, sodium and iron. 



Mention the effete materials in the body produced from nitrogenous 

 foods. 

 Urea, uric acid, hippuric acid, creatine and creatinine. 



What are the ultimate results of proteid foods in the body? 

 See answer to preceding question. 



What is the chief function of fat in the body? 



By its oxidation, it supplies heat and energy. 



What would constitute a proper diet for a horse weighing 1500 lbs. 

 and working every day? 



Timothy hay 10 pounds 



Oats 12 pounds 



Wheat bran 4 pounds 



Corn 4 pounds 



Give the origin and the destination of glycogen. 



Glycogen is derived from the starch in the food. It is stored in 

 the liver and dispensed to the tissues in the form of glucose. 



Discuss briefly the nature and value of a balanced ration. 



A balanced ration is one containing all of the food elements in 

 the proper proportions for the animal's requirements without in- 

 curring a loss in weight. The tissues require all of the food elements 

 but in different proportions-. This proportion is approximately one, 

 part of proteid to six parts of carbohydrate and fat. 



Give a daily ration containing the proper relative amount of dry mat- 

 ter, proteids, fats and carbohydrates for a dairy cow that 

 weighs 900 pounds. 



Clover hay 10 pounds 



Corn silage 35 pounds 



Hominy chops 2 pounds 



Wheat hran 4.5 pounds 



Linseed meal 2.5 pounds 



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