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    FormatThesis (4)SubjectBeef cattle -- Feeding and feeds (2)Beef cattle -- Nutrition (2)Digestion (2)Beef cattle -- Age (1)Beef cattle -- Health (1)... View MoreDate Issued1916 (1)1915 (1)1914 (2)Author/ContributorTrowbridge, P. F. (Perry Fox), 1866-1937 (4)Karraker, P. E. (Perry Elmer), 1886- (1)Mangels, C. E. (Charles Edwin), 1892- (1)Miller, M. F. (Merritt Finley), 1875-1965 (1)Smith, O. C. (Orsino C.) (1)... View MoreAdvisor
    Trowbridge, P. F. (Perry Fox), 1866-1937 (4)
    Miller, M. F. (Merritt Finley), 1875-1965 (1)Thesis DepartmentAgricultural chemistry (MU) (2)Home economics (MU) (1)Soils (MU) (1)Thesis Semester1916 (1)1915 (1)1914 (2)Language (ISO)English (4)

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    The effect of liming an acid soil on the growth of certain legumes 

    Karraker, P. E. (Perry Elmer), 1886- (University of Missouri, 1914)
    the air by symbiotic fixation. A minor experiment was added to determine the effect of quantities of organic matter on the location of nodules. In working on these problems it was found possible to obtain information of other points of interest...

    The coefficient of digestion as influenced by the plane of nutrition of the animal 

    Smith, O. C. (Orsino C.) (University of Missouri, 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 

    Mangels, C. E. (Charles Edwin), 1892- (University of Missouri, 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...

    The most favorable temperatures for the cooking of some typical foods 

    Wallace, May (University of Missouri, 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 ...

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