12 



MANUAL OF CxVTTLE-FKEDING. 



emell and taste, of fat taken from different kinds of 

 aninialsj or from different parts of the same animal, is very 

 variable, on account of admixtures of small quantities of 

 coloring matters and volatile substances of all sorts ; but 

 this has almost no influence upon the elementary composi- 

 tion of the fat, which is very constant. 



Schulze andEeineckej^attheWeende Experiment Sta- 

 tion, found t^^enty-eight samples of mutton, beef, and pork 

 fat, taken from different individuals and from different 

 parts of the body, and freed from the fat-membiane and 

 from water, to have the following composition : 





9? 



Cakboh 



Hydbogen 



Oxygen 





Av. 



Per 



cent 



76 50 

 76 54 



76 61 



— 1 — 



76.50 



Max 



Per 



ctnt 



Min. 

 Per 

 cent 



76 27 

 76 29 

 76 27 



Av 



Per 



cent. 



1101 

 1194 

 13 on 



Max. 

 Per 



cent 



Mm 



Per 



cent 



1170 

 1186 

 1187 



Av 



Per 



ctnt 



1159 

 1152 

 1136 



1150 



Max 

 Jcr 



cent 



1186 

 11 8S 

 11.56 



Mm. 



Poi 



ceut 



Beef fat 



Pork fat 



Mutton fat. 



10 



6 



12 



76 74 

 76 78 

 76 85 



12.11 

 12.07 

 1216 



1115 

 1115 

 1100 



Average of all the An 

 al3 ses in round numbers. 







12 00 







Other results were : 



Fat fiom 



Oarbon— per cent 



Hydrogen— per cent 



Oxygen — per cent. 



Boff 



76.68 

 76.56 



77.07 

 76 63 



12 05 

 1190 

 11.69 

 11.94 



11.82 



Oat 



11.44 



Horse ........ 



Man. , 



11.24 

 11.44 







* Versuchs Stationen, IX , 97* 



