─────────┬─────────┬─────────┬──────────┬─────────┬─────────┬───────── │ │ │ │Lameyran │ │ │ │ Gmelin, │ │ and │ │ Gas. │Pflüger. │ from │Lassaigne.│ Fremy, │ Vogel. │ Raiset. │ │ clover │ │ from │ │ │ │ │ │ clover. │ │ ─────────┼─────────┼─────────┼──────────┼─────────┼─────────┼───────── CO │ 60–80│ 5│ 29│ 5│ 27│ 74.23 CO │ 28–40│ │ │ │ │ CH │ │ 15│ 6│ 15│ 48│ 23.46 HS │ │ 80│ │ 80│ │ O │ │ │ 14.7│ │ │ N │ │ │ 50.3│ │ 25│ 2.22 ─────────┴─────────┴─────────┴──────────┴─────────┴─────────┴───────── The most elaborate observations on this subject are those made by Lungwitz on the different aliments kept in closed vessels at the body temperature, and on similar agents fed for days as an exclusive aliment to oxen provided with a fistula of the rumen for purposes of collection. He found carbon dioxide to be the predominating gas in all cases, but that it was especially so in extreme tympanies and varied much with the nature of the food. The following table gives results: Percentage of CO_{2}. Buckwheat (Polygonum fagopyrum) 80 Alfalfa (Mendicago Sativa) 70–80 Clover (Trifolium pratense) 70–80 Meadow grass 70–80 Indian corn (Zea Maïs) 70–80 Spurry (Spergula arvensis) 70–80 Hay of alfalfa or clover 70–80 Oats with cut straw 70–80 Yellow Lupin (Lupinus luteus) 60–70 Vetch (Vicia sativa) 60–70 Oats cut green 60–70 Potato tops 60–70 Potatoes 60–70 Meadow hay 60–70 Leaves of beet 50–60 Leaves of radish 50–60 Cabbage 40–50