510 INDEX. 



Fodder, effect of, in maintaining flow of milk, 424 



influence of, on composition of dry matter of milk, 437 

 percentage of dry matter in milk, 427 

 quality of butter, 430 



milk, 427 

 quantity of milk, 419 

 methods of preparing, effect of, on digestibility, 2G5 

 preparation of, in fattening, i399 

 Fodders, coarse, 288 



components of, 25 

 concentrated, 330 

 dejSnition of, 35 



estimation of composition of, 4G8 

 digestibility of, 470 

 Food snpply, equilibrium soon establisbed witb, 130 

 Force, storing up of, in body, 219 

 value of nutrients, 215 



Gain of fat aided by albuminoids, 178 



may accompany loss of llesh, 188 

 flesh, carbbydrates may cause long continued, 155 

 caused by protein, 148 

 fat may cause long-continued, 141 

 Gain or loss of flesh, determination of, 102 

 Gall, 01 



bladder, 62 

 Gases, exchange of, in lungs, 81 

 Gastric digestion, 59 

 juice, 59 



action of, on albuminoids, 59 

 Gelatigenous substances, 18 



composition of, 18 

 Gelatin, nutritive value of, 103 

 Glands, Lieberkiihn's, 04 

 mesenteric, 08 

 salivary, 55 

 Gliadin, 30 

 Gluten- casein, 38 

 Gluten-fibrin, 29 

 Gluten, wheat, 28 

 Glycpcholic acxd, 63 



