The chemistry of plant and animal life . tter, have bones which are weak and donot furnish a framework strong enough for the perfectdevelopment of the body in its last stages of same elements which are essential for plant growthare also essential for animal growth. 487. Fat.—The per cent, of fat in the carcass of ani-mals ranges from 14 to 45 per cent, of the live carcasses of fattened steers of good quality consistof about one-third fat; in moderately fat sheep there issomewhat more, while thelargest amount is present inthe body of the very fat pig,with the very fat shee
The chemistry of plant and animal life . tter, have bones which are weak and donot furnish a framework strong enough for the perfectdevelopment of the body in its last stages of same elements which are essential for plant growthare also essential for animal growth. 487. Fat.—The per cent, of fat in the carcass of ani-mals ranges from 14 to 45 per cent, of the live carcasses of fattened steers of good quality consistof about one-third fat; in moderately fat sheep there issomewhat more, while thelargest amount is present inthe body of the very fat pig,with the very fat sheep as aclose competitor. It is thusseen that animal food of re-puted high quality as sold bythe butcher, and to v/hich beef- •such a highly nitrogenous -i^ound-character is usually attributed, ^^- of meat,will consist of fat to the extent of one-third to one-halfof its total weight. (I^awes & Gilbert.) 488. Nitrogenous Matter is present to the extent of10 to 18 per cent, in the live animal, being least in the very. 368 AGRICULTURAL CHEMISTRY fat pig and most in the half-fat ox. The offal parts, asthe head, feet, tail, hair, wool, and horns, are quite richin nitrogen but not so rich as the flesh. Beef-yieldinganimals, on the whole, contain rather more nitrogenouscompounds than sheep, which in turn contain more thanpigs. A large amount of the nitrogenous compounds ofsheep and lambs is present in the wool (50 to 55 percent). About 75 per cent, of the carcass of the sheep isconsumed as food; thus it will be seen that much lessthan half of the total nitrogen is really made use of ashuman food. Of the fattened pig, about three-fourths ofthe nitrogenous compounds are in the edible 6 to 7 parts are in the bone, and about one-quarteris in the offal. About 8 per cent, of the nitrogenouscompounds of the offal and a little over three-fourths ofthe total nitrogenous compounds of the pig are consumedas food. About two-thirds of the entire nitrogen of thecalf a
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