Search
Now showing items 1-6 of 6
The effect of age and condition on the mineral composition of the ash of the bovine
(University of Missouri--Columbia, 1916)
and in most cases incomplete. Furthermore, a great deal of the data as presented by various investigators cannot be compared because of lack of uniformity in reporting results as well as in the selection of samples for analysis. Forbes in his bulletin on "The...
Composition of soil as affected by different cropping systems
(University of Missouri--Columbia, 1913)
Among the experiments in soil fertility which are being carried out by the University of Missouri College of Agriculture is a series of plot experiments which have been in progress since 1889. There are thirty-nine plots in the field and each has...
The coefficient of digestion as influenced by the plane of nutrition of the animal
(University of Missouri--Columbia, 1914)
A review of the literature reporting digestion experiments shows that but few investigators have studied the problem of digestion from the point of view of the influence of the condition of the animal on its ability to assimilate food. This thesis...
A study of the factors influencing the ability of the animal to digest its food
(University of Missouri--Columbia, 1916)
The purpose of the digestion trials, to be discussed in this paper, was to determine the effect of various factors on the ability of the animal to digest its food. The object of these experiments is somewhat different from the great majority...
A study of the processes of fat metabolism and methods for the determination of fat
(University of Missouri--Columbia, 1914)
Our present conception of how fat is absorbed is indeed very modern. The most work has been done within the last fifteen or twenty years. It shall be my purpose to go into a detailed account of the work of modern investigators, ...
The most favorable temperatures for the cooking of some typical foods
(University of Missouri--Columbia, 1915)
A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified ...