38 The: Coi^orado Experiment Station. 
TABEE XEII. 
The following figures represent grams of proteids (N. x 6.25). 
DIGESTIBIEITY OE THE PROTEIDS IN THE RESPECTIVE EXTRACTS. 
Native Hay 
Alfalfa Hay 
Grams 
Coefficients 
Grams ' 
Coefficients 
Alcohol, 80% . 
.. 115.0 
62.98 
486.0 
81.77 
Cold water, hot 
waiter and 
malt. . 16.0 
32.34 
63.0 
25.91 
Hydric chlorid. 
1% . 
. 57.0 
67.34 
132.0 
72.38 
Sodic hydrate. 
1% . 
.. 184.0 
58.63 
649.0 
80.89 
Chiorin, etc. . . 
. . 
— 
12.0 
30.19 
Cellulose . . . . 
3.0 
16.48 
§98. We have not only a very much larger amount of pro¬ 
teids in the alfalfa, but also very much higher coefficients of diges¬ 
tion. Both hays show that sodic hydrate and alcohol are the two 
solvents removing the nitrogen. The hydric chlorid standing third 
in the list, removing one-half as much from the native hay and al¬ 
most one-third as much from the alfalfa as the alcohol. 
§99. In this connection the amid nitrogen should probably be 
considered; at least, the relative amounts in the hays should be 
given. The alfalfa consumed contained amid nitrogen correspond¬ 
ing to 337.45 grams proteids, with a coefficient of digestion of 
81.55. The native hay contained an amount corresponding to 54.29 
grams, the whole of which was digested, as no amid nitrogen was 
found in the feces. 
§100. If we next compare the sugars contained in these two 
'hays, we will find still other differences. 
TABEE XEIII. 
DIGESTIBIEITY OE THE CARBOHYDRATES, MEASURED BY THE REDUC¬ 
ING POWER OE THE INVERTED EXTRACTS. 
Native Hay 
Alfalfa Hay 
Grams 
Coefficients 
Grams 
Coefficients 
Alcoholic extract. Sucrose. . 
. 142.0 
100.00 
159.0 
100.00 
Alcoholic extract. Glucose. . 
. 336.0 
100.00 
110.0 
100.00 
Cold water, gums, etc . 
. 256.0 
100.00 
83.0 
81.09 
Hot water and mialt, starcih. 
. 117.0 
100.00 
145.0 
93.73 
Hydric chlorid, 1% invert. 
sugar 830.0 
62.58 
286.0 
83.96 
Sodic hydnaite, 1% invert, sugar, very minute quantity. 
§ioi. Except in the case of sucrose and starch, we find that 
the native hay contains more of these substances, or complexes 
yielding them, than the alfalfa. The most marked instance is the 
reducing power yielded by the hay on being treated with the one 
per cent, hydric chlorid, whereby hydrolysis effected the production 
of sugar equal to 1,326 grams of xylan, of which 830 grams were 
digested, whereas, in the alfalfa, the same treatment produced 340 
