324 
Journal of Agricultural Research 
Vol. XXI, No. 5 
albumin stored, on the whole, as much fat in proportion to the pro¬ 
tein consumed as the pigs fed protein from milk. The two old contin¬ 
uation pigs, one being fed on corn and ash and the other on corn and 
protein-free skim milk, stored as much fat in proportion to the amount 
of protein consumed as the younger pigs which received protein from 
sources other than corn. 
F 13 
m 
Hr 
K 
Corn A pro Ann-tree skim- 
Ccmdraek JB 
Corn ahneBT. 
Corn St ash W 
Ccr/f e/one JB 
Corn a to no v 
Corn Sc ask-frem h/oodprotein 2T 
Corn Sc ash BT 
Corn atom JY 
Corn A ash B 
Corn a/ono B 
Com Sc protein-free skim* mitk DT 
Corn St com perm Y 
Corn, starch, casein Stash 21 
Corn dt casein erery 7th c/ay Y 
Com Or ark- free Stoodpro tein ScoshfL BBbmt 
Corn dccosein t-‘ii dc ash BT 
Corn Sr casein /’:j 3c ash 21 
Corn dr o/Sumin BT WSamm 
Corn, casein, reducinp dt ash JtZ 
Com Or casein Y 
Cbm dr pro tain ornery 7th dayJY 
Corn 3c aMtumin V 
Corn Or casein JV 
Corn & m/tk protein JB 
Corn 3cprotein-free skim mi/kJTT-Y 
Cbm 3t Stack Stood atSunain JT 
^arndt synthetic ash M-Y 
Corn dt Stack Stood atSuntin dc ash B 
Rotation Jbetrueen Thermf Consumed3c Therms Stored. 
(r JY j =3 ^ ~~~ 
Therm? consumed 
Therms stsroi 
gg jjjjjp 
loss 
loss 
LOSS 
/■30.6b 
/■■/aco 
/■ 0.00 
/■STS 
oe.es 
kbjOT 
os.es 
0333 
0300 
0336 
/■ess 
OSJ 3 
0336 
0330 
/'/.69 
0339 
/■• 36 T 
02.70 
0263 
A »MT 
0263 
0266 
it. 32 
0230 
■7aw 
o 300 600 900 tEOO iSOO /GOO Z/Ob 2400 2700dboQ 3300 3600 
Fig. i8 .—Graphical representation of the relation between total therms consumed, therms from pro¬ 
tein consumed, and the total therms stored. 
The facts given in Table XVIII are graphically presented in figure 17. 
The bars representing the protein consumed are a little taller than the 
bars representing the fat stored. 
QUANTITATIVE RELATION BETWEEN THE THERMS CONSUMED AND THE 
THERMS STORED 
The therms stored in relation to the therms consumed measure the 
total effectiveness of the ration. Protein stored in the body can come 
only from the protein in the food. The digestible fat and carbohydrates 
of the food are used for the production of energy and for fat storage. 
The two principal constituents stored in the body are protein and fat. 
Any animal fed for the purpose of food production is valuable in the 
proportion in which it stores protein and fat relative to the amount of 
carbohydrates, protein, and fat consumed. 
