FOOD 103 



NITROGENOUS, ALBUMINOID OE NUTRITIVE RATIO* 



More than once in the foregoing pages, we have remarked 

 that there is an effective proportion which the nitrogenous 

 constituents of a food or diet should bear to the non- 

 nitrogenous ; any departure from this is an error in feeding 

 and wasteful. One of the principal pieces of work accom- 

 plished by the experiments carried on at feeding stations 

 abroad, especially in Germany, is the important one con- 

 nected with the ratio the proteid in a diet should bear to 

 the non-proteid food. 



If the proteid be in excess it is wasteful, not only to the 

 pocket of the feeder but also to the system of the fed, for 

 excess of proteid gives rise in the system to destruction of 

 body proteid. 



Excess of non-nitrogenous material causes an unnecessary 

 tax on the digestive organs, and further it reduces the 

 digestibility of proteid ; it produces a ' depression ' in their 

 digestibility. 



The most favourable albuminoid ratio in a diet, be the 

 animal intended for work, food, wool or milk, is one part of 

 proteid to from four to seven parts of non-proteid sub- 

 stance. 



This statement is the outcome of an immense amount of 

 research extending over years, and the result of most care- 

 fully planned experiments. If the nitrogen in a diet is 

 higher than one part to four of non-nitrogenous, or lower 

 than one part to seven of non-nitrogenous, we may be 

 certain it is economically wasteful. 



In order to calculate the albuminoid ratio of any food or 

 diet the digestibility of the material must be known. The 



* Throughout this chapter on Food, but more particularly in the 

 sections dealing with Nutritive Ratio and Digestibihty, I have been 

 greatly influenced by the experimental work done at the various agri- 

 cultural stations in Germany, France, and the United States. I desire 

 particularly to acknowledge my indebtedness to the work of Professor 

 Emil V. Wolff, of Hohenheim, Wurtemberg, whose monumental 

 labours have been so well placed before the English reader by Mr. 

 H. M. Cousins, M.A.., in 'Farm Foods.' 



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