448 APPENDIX 



, Digeetion coefficients 



No. ex- Kind and oondl- Dry Organic Prp- 



perim'ts tion of food matter matter Ash tein Fiber 



% % % % % 



i2oote 



2 . Potatoes, raw 97. . . 44.6 84.5 . . 98.1 



2 . Potatoes, cooked 95. . 40. 82. 97.6 



Animal Products 



Meat meal (G) 92. 97. . . 86. 



Dried blood (G) 72. 72. 92. 



Sour milk (G) . . . 1 95. . . 96. 98. 95. 



3. COMPUTATION OF ENERGY-PRODUCTION VALUES 

 (TO THE 100 POUNDS) 



The following remarks and tables are by Armsby and 

 Putney (Pennsylvania Experiment Station, Bulletin No. 

 142), who write: "It is obviously impracticable to apply 

 the laborious methods of respiration and calorimeter 

 experiments to all the great variety of feeding-stuffs now 

 in use. It does appear possible, however, to select a few 

 typical representatives of the different classes and to apply 

 the results obtained upon them to other similar materials, 

 much as is even yet done to a considerable extent with the 

 results of digestion experiments. The somewhat compli- 

 cated method used by Kellner for this purpose has 

 already been described in Bulletin No. 71 of this Station 

 as well as in Kellner's smaller textbook, of which an 

 English translation entitled The Scientific Feeding of 

 Farm Animals' has lately been pubHshed. (Kellner 

 expresses the results in terms of so-called 'starch values,' 

 which are really energy values and can equally well be 

 expressed in Therms.) A simpler method, however, can 

 be used. Extensive tables are available which show with 

 more or less accuracy for a large number of feeding-stuffs 

 the digestible nutrients, the sum of which, of course, makes 

 up the total digestible organic matter." 



