The Stock-Feeder's Manual: the chemistry of food in relation to the breeding and feeding of live stock — John Shaqi
The Stock-Feeder's Manual: the chemistry of food in relation to the breeding and feeding of live stockCameron, Charles Alexander, Sir
Science
The Stock-Feeder's Manual: the chemistry of food in relation to the breeding and feeding of live stock
Cameron, Charles Alexander, Sir
Feeds; Livestock
At one time it was the general belief amongst physiologists that one
portion of the food consumed by an animal was employed in repairing
the waste of its body, and the remaining part was burned as fuel,
evolving heat just in the same way as if it had been consumed in a
furnace. It was this theory that led to the classification of food into
flesh-formers, and heat-givers. It is now doubted if any portion of the
food be really burned in this way; and I, for one, think it far more
probable that, before its conversion into carbonic acid gas and water
(whereby, according to this theory, it develops the heat which keeps the
body warm), it first becomes assimilated, that is, becomes an integral
part of the animal body--blood, fat, muscle. Perhaps we would be
nearer the truth if we were to assume that heat is evolved during the
decomposition of both the nitrogenous and fatty constituents of the
body.
The constantly recurring contractions of the muscles must alone be a
source of much heat. The development of animal motive power is said to
be strictly proportionate to the amount of muscular tissue decomposed.
As the nitrogen of the latter is almost completely excreted under the
form of urea, the quantity of the latter daily eliminated from the
body of an animal is a measure of the decomposed muscular tissue, and
consequently of the amount of muscular power generated in the animal
organism.[7] The correspondence between the amount of the motive power
of an animal, and the quantity of effete nitrogen excreted from the
body, is limited to laboring men and to the lower animals. Strange as
it may appear, it is an incontrovertible fact that men whose pursuits
require the constant exercise of the intellectual faculties--lawyers,
writers, statesmen, students, scientific men, and other
brain-workers--excrete more urea than do men engaged in the most
physically laborious occupations. An activity of thoughts and ideas
involves a corresponding destruction of the tissues, and these require,
for their reparation, the consumption of food. Here, then, we have a
physical meaning for the common expression--"food for thought."
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