. Feeds and feeding abridged : the essentials of the feeding, care, and management of farm animals, including poultry : adapted and condensed from Feeds and feeding (16th ed.). Feeds; Animal nutrition. HOW PLANTS GROW of all plant cells consist chiefly of this carbohydrate. Thus it forms almost the whole of the skeleton or framework of plants. It is built by the plant cells from the simpler carbohydrates—the starches and sugars. The thickness of the cell walls, and consequently the per. centage of cellulose, varies greatly in different parts of plants, the walls being thick and resistant in th
. Feeds and feeding abridged : the essentials of the feeding, care, and management of farm animals, including poultry : adapted and condensed from Feeds and feeding (16th ed.). Feeds; Animal nutrition. HOW PLANTS GROW of all plant cells consist chiefly of this carbohydrate. Thus it forms almost the whole of the skeleton or framework of plants. It is built by the plant cells from the simpler carbohydrates—the starches and sugars. The thickness of the cell walls, and consequently the per. centage of cellulose, varies greatly in different parts of plants, the walls being thick and resistant in the woody stems, and thin and delicate in the softer parts, such as the fruits and leaves. Especially in the woody parts of plants, the cell walls do not consist simply of pure cellulose, but of cellulose ^. A. combined with other related carbohydrates, which are even tougher and more resistant. In analyzing plants the chem- ist includes cellulose and these other compounds under the term fiber. The pentoses and pentosans are" carbohydrates with 5 atoms of carbon in the molecule, in place of 6 as in the sugars and starches. The pentoses corre- spond to sugars, and the pen- tosans to starch and cellulose. The pentosans are widely dis- tributed in plants, being found in largest amount in the more woody portions and in the outer portions of seeds. While corn grain contains less than 6 per ct. of pentosans, straw and hay from the grasses usually contain over 20 per ct. Fats and oils.—Fats, which are solid at ordinary temperatures, and oils, which are liquid, are composed of the same elements as are the carbohydrates; i. e., carbon, hydrogen, and oxygen. In fats and oils, however, the proportion of carbon and hydrogen is greater. They therefore give off more heat on burning, one pound of fat producing about two and a quarter times as much heat as a pound of carbo- hydrates. Oils and fats most abound in the seeds of plants, the reserve foQd supply in peanuts and flax seed, for
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfeeds, bookyear1917
