British Dairying
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In our eReader you can find the full English version of the book. Read British Dairying Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book British Dairying
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. I'io 1*32 0*28 2-54 10-99 0*76 These percentages of nutrients represent that fat should be about one-third the weight of the albuminoids, and the albumin- oids about one-fourth the weight of the carbo-hydrates, which last consist of sugar, starch, gum, &c. ; and in the above formula the three groups of nutrients are, chemically speaking, believed to be in well-balanced proportion, which reduces the waste in digestion to a minimum.
An Important Point.
It will be noticed in the foregoing table ...that the carbo- hydrates and fat, the heat-producing elements of food, are in very considerable proportion, and that the flesh-formers the albuminoids are not. It will therefore be understood that the 58 BRITISH DAIRYING.
heat of the body is an alt-important demand of nature, and that it is a serious matter to expose cattle to climatic conditions which reduce warmth to any considerable extent. On this account it is not a good thing to allow cows to drink large quantities of water which is only just above freezing-point 32 Fahr.
What to read after British Dairying?
You can find similar books in the "Read Also" column, or choose other free books by J P John Prince Sheldon to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
. I'io 1*32 0*28 2-54 10-99 0*76 These percentages of nutrients represent that fat should be about one-third the weight of the albuminoids, and the albumin- oids about one-fourth the weight of the carbo-hydrates, which last consist of sugar, starch, gum, &c. ; and in the above formula the three groups of nutrients are, chemically speaking, believed to be in well-balanced proportion, which reduces the waste in digestion to a minimum.
An Important Point.
It will be noticed in the foregoing table ...that the carbo- hydrates and fat, the heat-producing elements of food, are in very considerable proportion, and that the flesh-formers the albuminoids are not. It will therefore be understood that the 58 BRITISH DAIRYING.
heat of the body is an alt-important demand of nature, and that it is a serious matter to expose cattle to climatic conditions which reduce warmth to any considerable extent. On this account it is not a good thing to allow cows to drink large quantities of water which is only just above freezing-point 32 Fahr.
What to read after British Dairying?
You can find similar books in the "Read Also" column, or choose other free books by J P John Prince Sheldon to read onlineMoreLess
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