. The chemistry of plant and animal life. Agricultural chemistry. DIGESTION AND NUTRITION 317 carbohydrates are carbon dioxid and water. These compounds undergo complete combustion. The final products of digestion of the proteids are amides, the larger portion of which is excreted as urea in the liquid waste. This com- pound, urea, CH4N20, does not undergo complete oxidation in the body. If burned in the calorimeter, it would yield an additional amount of heat. The term available energy of a food means simply the energy available to the body and measured in calories. The available energy is ob
. The chemistry of plant and animal life. Agricultural chemistry. DIGESTION AND NUTRITION 317 carbohydrates are carbon dioxid and water. These compounds undergo complete combustion. The final products of digestion of the proteids are amides, the larger portion of which is excreted as urea in the liquid waste. This com- pound, urea, CH4N20, does not undergo complete oxidation in the body. If burned in the calorimeter, it would yield an additional amount of heat. The term available energy of a food means simply the energy available to the body and measured in calories. The available energy is obtained by deduct- ing from the total digestible energy the calories from the residue product, as urea, which are not completely oxidized. In the determination of the available energy of foods, the principle is the same as explained in the section relating to the digestibility of nutrients. The total number of calories in a food is determined by the calorimeter; the number of calories in the feces is like- wise determined and deducted from the total, as well as the caloric value of the liquid excrements containing urea. This gives the energy of the food which is available to the animal. 453. Net Energy of Foods. — In the process of diges- tion, particularly of coarse fodders which contain much crude fiber, energy varying with the density of the tissue is required to render the food available to the body. Of the total available energy, a portion, and in some cases, a large amount, is used in rendering the food available;. Fig. 97. — Oxygen tank and pressure gauge for charging the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Snyder, Harry, 1867-1927. New York, The Macmillan company
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