64 



THE FEEDING OF ANIMALS 



sustain important physiological relations, are present 

 in beef and certain glands used as food, but absent in 

 milk and eggs. The variations in the decomposition prod- 

 ucts of certain vegetable proteins are striking, as also 

 are the differences in this respect between vegetable and 

 animal proteins, and these differences have an important 

 bearing on the value of the inividual proteins for the 

 purposes of growth. The following table taken from 

 Hammarsten's "Text-book of Physiological Chemistry," 

 seventh edition, is worthy of attention: 



Table XX. Cleavage Prodttcts op the Proteins 

 Plant Proteins 



