June i, 1921 
Effect of Ration on the Development of Pigs 
281 
Black blood albumen, —This was a commercial product containing 
80.75 per cent protein and 3.61 per cent ash. 
Milk protein— This contained both the casein from skim milk 
separated by precipitation with acetic acid and the milk albumin 
separated by acetic acid and heat. It contained practically all the 
protein of the milk. 
Milk casein and milk albumin were the same as above, except 
that they were kept separate and were fed to different lots. In experi¬ 
ment VI commercial buttermilk casein was used. 
Protein-prEE skim milk was the filtrate obtained after the separation 
of the casein and the albumin. This contained, as an average of sev¬ 
eral analyses, 0.68 per cent ash, 0.34 per cent nitrogenous compounds 
(N X 6.25), and 5.90 per cent sugar. 
Corn germ was a commercial product containing on the average 
16.50 per cent protein, 5.64 per cent ash, 19.13 per cent ether extract. 
The starch used was ordinary commercial cornstarch. 
The ash-preE blood protein was prepared from blood defibrinated 
and chilled at the packing house. When received at the laboratory it 
was diluted with four or five times its volume of distilled water, acidified 
with acetic acid, and heated to boiling with live steam. The coagulum 
was filtered on linen cloth suspended on a steam cheese vat. After 
draining, it was washed with a large volume of distilled water and again 
filtered on the linen cloth and then dried over electric plates in a current 
of air. When dry it was ground to pass a millimeter sieve. As thus 
prepared it contained 95.06 per cent protein, 1.09 per cent ash, 0.0126 
per cent calcium, and 0.082 per cent phosphorus. This is designated as 
ash-free blood protein. 
method op combining PEEDS 
Ash as a soie supplement to corn was fed in such amounts as to make 
2 or 2.5 per cent of the ration. When ash was fed in addition to some 
protein-supplying feed in experiment VI it constituted 4 per cent of 
the ration. The protein-free skim milk obtained from 3 pounds of milk 
was fed for each pound of corn. This proportion is designated as 1 to 3. 
The casein obtained from 3 pounds of milk was fed for each pound of 
corn to lot 16 in experiment VI, lot 22 in experiment V, and an equivalent 
amount to lot 35 in experiment VI. These amounts are designated 
casein 1 to 3. Lot 36, experiment VI, was fed casein in half these 
amounts. The amount is designated casein 1 to ij^. Lot 37, experi¬ 
ment VI, was started with the same ratio as the lots mentioned above, 
1 to 3, and then the amount of casein was gradually reduced so as to give 
a progressively wider nutritive ratio. This is designated as casein re¬ 
ducing. The com, starch, casein, and ash fed lot 34, experiment VI, 
were combined in such proportions as to give the nutritive ratio of average 
