Reports of a Course of Lectures Delivered By the Faculty of the Ohio State University, Columbus, Ohio, to the Farmers of Ohio, January, 1881
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In our eReader you can find the full English version of the book. Read Reports of a Course of Lectures Delivered By the Faculty of the Ohio State University, Columbus, Ohio, to the Farmers of Ohio, January, 1881 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 Reports of a Course of Lectures Delivered By the Faculty of the Ohio State University, Columbus, Ohio, to the Farmers of Ohio, January, 1881
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To quickly assess the difficulty of the text, read a short excerpt:
The next point is that to which I have alluded when speaking of machines in general. And when I speak of the difference between steam in one case and steam in another, or steam under one temperature and steam at another temper- ature, these circumstances go to determine what we may call the steam value.
Not every lean meat — which is muscle — is of the same value. You know, for in- stance, that hogs slowly fed and prepared for market will have a considerable amount of lean meat But that lean me...at is in the very poorest condition for active service. So there are very different conditions in animals in regard to work, and these variations are yaiiations in llie speciflo oonditioa and force of the muscle.
Everf muscle is made vp of mnscnlarflben. Tli« MntraotiM tt • musol* is the 120 THE SECEBTS OF PKOGKESSIVE AGKICTJLTURB.
contraction of all its fibers. The muscle does its work by its fibers, each fiber acting. If a thousand men were pulling upon a rope, each individual man would be a factor in the force exerted in the work; so the fibers of the muscles of the animals would each exert its force.
What to read after Reports of a Course of Lectures Delivered By the Faculty of the Ohio State University, Columbus, Ohio, to the Farmers of Ohio, January, 1881?
You can find similar books in the "Read Also" column, or choose other free books by Ohio State University to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The next point is that to which I have alluded when speaking of machines in general. And when I speak of the difference between steam in one case and steam in another, or steam under one temperature and steam at another temper- ature, these circumstances go to determine what we may call the steam value.
Not every lean meat — which is muscle — is of the same value. You know, for in- stance, that hogs slowly fed and prepared for market will have a considerable amount of lean meat But that lean me...at is in the very poorest condition for active service. So there are very different conditions in animals in regard to work, and these variations are yaiiations in llie speciflo oonditioa and force of the muscle.
Everf muscle is made vp of mnscnlarflben. Tli« MntraotiM tt • musol* is the 120 THE SECEBTS OF PKOGKESSIVE AGKICTJLTURB.
contraction of all its fibers. The muscle does its work by its fibers, each fiber acting. If a thousand men were pulling upon a rope, each individual man would be a factor in the force exerted in the work; so the fibers of the muscles of the animals would each exert its force.
What to read after Reports of a Course of Lectures Delivered By the Faculty of the Ohio State University, Columbus, Ohio, to the Farmers of Ohio, January, 1881?
You can find similar books in the "Read Also" column, or choose other free books by Ohio State University to read onlineMoreLess
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