The Chemistry of Cattle Feeding And Dairying
The Chemistry of Cattle Feeding And Dairying
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Per lb. , respectively. It might be expected that they would bear much the same relation as fat formers, i. E. That 2-5 Ibs. Of starch, and 1*9 Ibs. Of protein would each produce the same amount of body fat as i lb. Of fat in the food. This expectation has been entirely justified as regards the former, but not as regards the latter.
Calculating from the chemical composition of the two substances, Henneberg inferred that 51*4 Ibs. Of fat could be formed from 100 Ibs. Of protein. This relation co...mmonly called Henneberg's number was generally assumed in the older experiments. Further investigation has shown, how- ever, that it is too high. Body fat is formed from the protein of the food only when the latter is present in excess of the requirements for other purposes. When the transformation does occur, a considerable part of the protein is oxidised, and not more than 39 parts of fat are formed from 100 parts of that substance, i. E. 2*56 parts of protein are required to pro- duce the same increase as i part of fat in the food.
What to read after The Chemistry of Cattle Feeding And Dairying?
You can find similar books in the "Read Also" column, or choose other free books by J Alan John Alan Murray to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Per lb. , respectively. It might be expected that they would bear much the same relation as fat formers, i. E. That 2-5 Ibs. Of starch, and 1*9 Ibs. Of protein would each produce the same amount of body fat as i lb. Of fat in the food. This expectation has been entirely justified as regards the former, but not as regards the latter.
Calculating from the chemical composition of the two substances, Henneberg inferred that 51*4 Ibs. Of fat could be formed from 100 Ibs. Of protein. This relation co...mmonly called Henneberg's number was generally assumed in the older experiments. Further investigation has shown, how- ever, that it is too high. Body fat is formed from the protein of the food only when the latter is present in excess of the requirements for other purposes. When the transformation does occur, a considerable part of the protein is oxidised, and not more than 39 parts of fat are formed from 100 parts of that substance, i. E. 2*56 parts of protein are required to pro- duce the same increase as i part of fat in the food.
What to read after The Chemistry of Cattle Feeding And Dairying?
You can find similar books in the "Read Also" column, or choose other free books by J Alan John Alan Murray to read onlineMoreLess
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