726 Starch Equivalents of Feeding Stuffs, [dec, 



the stream was raised to the reservoir, and but little required 

 by the pump, the illustration would apply to the case of a 

 highly available feeding stuff. Foods easy of mastication 

 and digestion throw only a small amount of work upon the 

 animal machine, and so withdraw only a small proportion of 

 the energy of the food which they are converting into an 

 assimilable form. 



It is interesting to notice, from figures which we owe to 

 Kellner, and which are given below, that certain foods have 

 a high availability, and if 100 be taken to represent a 

 feeding stuff in which the nutrients behave in the animal 

 body as though they had been fed in a pure isolated form, a 

 direct comparison can be instituted. Actual feeding trials 

 in which wheat gluten served as a pure form of protein, 

 starch as carbohydrate, and a pure oil as fat, have formed 

 the basis for Kellner's classification, which is as follows: — 



Availability of Certain Foods. 



(Full value = ico.) 





lb. 





lb. 



Linseed cake ... 



97 



Meadow hay 



67-78 



Decort. cotton cake 



97 



Clover 



70—74 



Undecort. ... 



84 



Pasture grass 



87-91 



Cocoanut ,, 



100 



Red clover (young) ... 



92 



Sesame 



97 



„ (old) ... 



83 



Maize germ meal 



97 



Lucerne (according to age)... 



74-87 



Dried brewers' grains ... 



... 84 



Wheat straw... 



32 



Wet „ ... 



86 



Oat „ ... 



43 



Oats 



95 



Barley ... 



46 



Barley ... 



99 



Bean ... 



48 



Maize 



100 



Pea „ ... 



44 



Beans 



97 



Mangolds 



70—74 



Peas 



... 98 



Turnips 



77 







Potatoes 



100 







Cows' milk ... 



100 







Whey 



100 



The above table shows that 



in the case of oil cakes, cereal 



rains, leguminous 



seeds, 



potatoes, milk and 



whey, 



the food nutrients are full value, or nearly so, whilst grass, 



clover, hay, straw, and roots cannot be placed on the same ! 

 level, owing to the fact that their mastication and digestion j 

 throw work upon the animal organism, which means a 

 deduction from the total amount which ought theoretically j 

 to be available for the body. Bye-products from the brew- 

 ing, distilling, milling, and starch-making industries are 

 also below full value, for during the processes of manufac- j 

 ture a large proportion of full-value food material has been 



