“E4 DIRECTOR’S REPORT OF THE 
INVESTIGATION. 
The following summaries briefly touch on some of the more 
important results discussed in the bulletins issued during 1906. 
Many more lines of work are being prosecuted than are men- 
tioned in this connection. It is tle policy of the Station to include 
in its publications only those results that are of scientific or prac- 
tical interest and that are well substantiated by sufficient reliable 
data. 
DEPARTMENT OF ANIMAL HUSBANDRY. 
Experiments with certain phosphorus compounds found in feed- 
ang stuffs —By reference to Bulletins Nos. 238 and 250, it will 
be seen that the phosphorus of feeding stuffs is practically all in 
organic forms. It was also learned that the phosphorus of wheat 
bran is contained mostly in a compound known as phytin that can 
be removed from the bran by leaching it with water. 
Elaborate experiments have been made in comparing rations 
‘containing a large proportion of unwashed bran with rations con- 
sisting of the same proportion of washed bran. 
The data obtained from these experiments involving the use of 
two animals consistently support the following conclusions. Cer- 
tain of the facts observed, which, with others, are here briefly sum- 
marized, agree with observations made by other investigators. 
1. The amount of outgoing phosphorus rose and fell with the 
quantity supplied in the food, though within narrower limits. 
When the phosphorus supply was abundant there was a storage 
of this element in the bodies of the animals, but during prolonged 
periods in which the supply of phosphorus was deficient there 
- was withdrawn from the body store about ten grams daily in several 
periods. 
2. Through destructive changes, the phosphorus of the phytin 
and of the unused digested nucleo bodies was reduced to inorganic 
combinations, and was excreted chiefly in the feces, though to a 
small extent in the urine. 
Further evidence of destructive metabolism of phosphorus com- 
pounds is found in the fact that the inorganic phosphates of the 
milk were from three to five times greater in quantity than the 
total amount of such compounds in the food. The rise and fall 
