Colorado Fodders, 
table lxviii. 
53 
THE COEFEICIENTS OF DIGESTION FOR THE HEAT VALUES OF THE 
VARIOUS EXTRACTS OF ALFALFA AND CORN FODDER. 
ALFALFA. 
Heat units 
Heat units 
Heat units 
Coef. 
Consumed 
Voided 
Appropriated 
Alcoholic extract . 
_.15,852,166 
5,113,449 
10,738,717 
67.75 
Aqueous extracts* . 
_ 5,074,240 
1,599,724 
3,474,516 
68.51 
1% hydric chlorid extract. . 
.... 5,447,940 
2,448,783 
2,999,157 
54.75 
1% sodic hydrate extract . 
_ 10,156,378 
1,938,059 
8,218,319 
80.92 
Chlorin, etc., extract. 
_ 6,045,840 
4,708,652 
1,337,188 
24.03 
Residue or cellulose . 
.... 11,522,770 
5,570,208 
5,952,562 
51.66 
CORN FODDER 
Heat units 
Heat units 
Heat units 
Coef, 
Consumed 
Voided 
Appropriated 
Alcoholic extract . 
. .10,238,976 
3,211,195 
7,027,781 
71.10 
Aqueous extracts . 
_ 2,337,996 
848,780 
1,489,213 
63.69 
1% hydric Chlorid extract . 
_ 7,691,970 
2,774,812 
4,914,158 
63.88 
19 '^) sodic hydrate extract . . 
.... 6,098,657 
3,952,639 
2,146,018 
35.17 
Cbiorin. etc., extract . 
_ 1,482,734 
1,859,328 
(— 376,594) 
— 
Residue or cellulose . 
.... 9,264,294 
3,829,138 
5,435,160 
58.67 
§128. Though the preceding table is based upon the calorific 
values of the extracts calculated from the values of the residues, the 
total differs, in the case of the alfalfa, from that obtained by using 
the values obtained for the hay and feces by about 5 per cent., which 
is a closer agreement than I had anticipated. In the case of the 
corn fodder, the agreement is not so good, but is, even in this case, 
only 9.3 per cent; the calculated values being the higher in both 
cases. 
§129. These results show that the fodders agree in this, that 
the alcoholic extract and the cellulose furnish a large percentage of 
the total heat value appropriated by the sheep, 16,691,297 calories 
out of a total of 31,720,459 calories, or 51 pef cent., approximately 
The heat yielded by the cellulose in the two fodders is nearly the 
same. The hydric chlorid and sodic hydrate extracts are reversed 
in the two fodders; that is, the sodic hydrate extract shows a very 
much higher value in the alfalfa and a very much lower one in the 
corn fodder than the hydric chlorid extract, yielding almost three 
times as much heat in the case of alfalfa and less than half as much 
in that of the corn fodder. The high proteid content of the alfalfa 
may correspond to the higher heat value of the sodic hydrate ex¬ 
tract, but the distribution of the nitrogen among the extracts does 
not lend much probability to this idea, for the sodic hydrate solu- 
*Aqueous extract includes all that was dissolved out by successive 
treatment with cold water, boilin'g with water for one hour and subsequent 
digtstion with malt extract. 
