APPENDIX 159 



are abnormal milks and dairy products produced ? 257. Are 

 there any foods that exert a marked ability to cause an increase 

 in milk secretion ? 258. How do so-called stock foods affect 

 milk yield? 259. Under what conditions of feeding are the 

 best returns in milk yield and quality of product secured? 

 260. ^Vhy is libeial feeding necessary to produce prolonged 

 milk secretion? 261. To what extent do individual animals 

 differ in their ability to utilize foods for milk production ? 

 2G2. What factors influence milk secretion ? 263. To what 

 extent can the secretion of milk be influenced ? 



CHAPTER XIV 



264. What uses are made of the food by the body? 2G5. Do 

 all the nutrients of the food serve the same purpose ? 266. What 

 is a nutrient? 267. Into what two classes of nutrients are 

 the compounds of foods divided? 268. What is the differ- 

 ence in composition between these two classes of nutrients? 

 269. Which class of nutrients is found in smaller amounts 

 in food stuffs? 270. Which class is the more expensive? 

 271. Give an example of each class. 272. What is the crude 

 protein? 273. What are the carbohydrates? 274. Wliat 

 is dry matter? 275. How is it obtained? 276. To what 

 extent does the water content of foods vary? 277. Define 

 ash or mineral matter. 278. To what extent is ash present 

 in grains? 279. What compounds are present in plant 

 ash? 280. What is organic matter, and how is it obtained? 

 281. What functions do the proteids of food serve? 282. 

 '\\'hy should foods contain a fairly liberal supply of prot«ids ? 

 283. What is the result when the food contains too scant an 

 amount of proteids? 284. Why are abnormal amounts of 

 proteids in foods objectionable? 285. What is the object 

 of the rational feeding of animals? 286. What functions 

 do the carbohydrates of foods serve ? 287. Do carbohydrates 

 found in different food materials have the same general com- 

 position? 288. What are some of the carbohydrates found 



