MANUAL OF CATTLE-FEEBIKG. 31 



Mncedin is also found in rye and barley, and gliadin in 



oats. 



Other Albuminoids. — ^It will not liave escaped notice 

 tliat in the above paragraphs we liave contined ourselves 

 cliiefly to a consideration of the albuminoids of the cereal 

 grains and tlie legumes. 



Tliis is simply because these are the only vegetable prod- 

 ucts which have been investigated with any degree of 

 completeness. Doubtless other feeding-stuffs would be 

 found to contain still other varieties of protein, were they 

 investigated, but at present w^e know little or nothing re- 

 garding them. 



Comparative ¥alue in Nutrition. — ^While the vari- 

 ous albuminoids of the vegetable world vary not inconsid- 

 erably in their composition, especially as regards carbon 

 and nitrogen, they still show such strong general resem- 

 blances, both in composition and properties, to each other 

 and to the animal albuminoids, that we must consider them 

 all as closelj^ related bodies. Indeed they seem capable, to 

 a cei'tain extent, of conversion into each other in various 

 ways. 



Whether the various vegetable albuminoids are equally 

 valuable as nutrients, are assimilated and formed into part 

 of the l>ody with equal ease, we are unable to say, owing 

 to the entire lack of experiments on the subject. It is, 

 perhaps, questionable if they are, but the differences, if 

 they exist, are probably not great, and for the present we 

 must consider them all as equivalent, bo far as they are 

 acttuilly digested. 



The recent experiments of Wildt '^ and of E. v. Wolff f 

 on swine seem also to show that the animal albuminoids con- 



* Landw. Jahrbucher, VI., 177. f Ibid., YIIL, 223, 



