Ws STORRS AGRICULTURAL EXPERIMENT STATION. 
SIMPLIFYING FORMULAS FOR RATIONS AND DIETARIES. 
In concluding I venture to urge the desirability of simpler 
forms than have hitherto been current. Experimental science 
has brought us to the point where we may safely say that the 
uses of food are principally two: (1) To form the material of the 
body and repair its wastes; (2) to yield heat to keep the body. 
warm and muscular and other power for the work which it has 
to do. In forming the tissues and fluids of the body the food 
serves for building and repair. In yielding heat and power it 
serves as fuel. 
The different nutrients of the food serve the body in different 
ways. The principal tissue formers are the protein compounds, 
especially the albuminoids. These make the “flesh,” and thus 
build up and repair the nitrogenous materials as the muscles and 
tendons. They also supply the albuminoids of blood, milk and 
other fluids. ‘The chief fuel ingredients of the food are the car- 
bohydrates and fat. These are either consumed in the body 
when the food is eaten or they are stored as fat to be used as 
occasion demands. ‘The protein compounds can also serve as 
fuel. The carbohydrates and fats both serve for fat formation in 
the body. The protein, fats and carbohydrates in serving as fuel 
appear to replace one another in proportion to their potential 
energy or heats of combustion. . While it is certain that the car- 
bohydrates are transformed into fats, it is not definitely settled 
that in their capacity for forming the fat of the body or of the 
milk they stand in the same ratio to the fats of the food as does 
their potential energy to that of the fats. But it is reasonably 
probable, if not certain, that in their service for yielding heat 
and muscular power the value of the carbohydrates and fats is 
proportional to their potential energy. 
It follows from this that for the ordinary purposes of nutrition 
the two principal factors of the food to be considered are the 
protein and the potential energy. To put it in another way, 
when the farmer feeds his stock he needs to use such kinds and 
amounts of food as will supply his animals the proper amounts 
of tissue formers and fuel values. It will be much simpler to 
explain the matter to him in this way than to go into the full 
details regarding protein, fats, carbohydrates, nitrogen-free 
extracts and the like. We may likewise express the formulas 
for rations and dietaries in terms of protein and energy or tissue 

