DEFINITION OF PROTEIN CARBOHYDRATES AND FAT.'

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 22 May 1912, Page 7

DEFINITION OF PROTEIN CARBOHYDRATES AND FAT.'

Protein is that part of dieesf.blp nutnente which Jes to thTSrma horns 'ligaments, hair.! horns and casern of milk. It i s y bGJ ieVed also that P™tein may be, and many times is" converted into fat found in milk. The basis of. protein is nitrogen, hence he protein elements are frequently termed nitrogenous parts of the food. A good example of protein is the white of an egg. Carbohydrates is that part of the digestible nutriments which is a hoTw 8?"^ uf sustaini*g animal heat and furnishing the energy for keeping the animal mechanism in °Pevatlon- They are composed of the woody fibre of the plants and gram, and the starch, sugar, gums, etc. In many taWes showi th chemical analysis, there are^frequent subdivisions made, the terms of which are crude fibre and nitrogen fre 2 extract. The; crude fibre is the least digestible portion of the .feeding stuffs and, nitrogen free extract is that portion which does not contain any nitrogen. Ether extract or fat is that portion of the digestible nutrients that' may be dissolved out of the food stuffs by ether. It is frequently called crude fat. It can be used by' the animal for maintaining the body temperature, and for this purpose it is from 2.2 to 2.5 times more efficacious than the carbohydrates.