<div class="description">
<dl><dd>"Issued March 22, 1909."</dd>
<dd>I collaboration with the Bureau of plant industry</dd>
<dd>At head of title: U.S. Department of Agriculture, Bureau of Chemistry</dd>
<dd>Introduction. pp. 5</dd>
<dd>Nutrients on which the feeding value is based ; Proteins -- Fats -- Carbohydrates -- Classification of all separations. pp. 6</dd>
<dd>Factors used in calculating food values : Coefficient of digestibility -- Calorific value and metabolizable energy -- Production value -- Comparative nutritive valeu and nutritive ration. pp. 8</dd>
<dd>Plan of the present investigation : Method of estimating the relative food values of grains -- Descriptions of materials examined. pp. 16</dd>
<dd>Discussion of results. pp. 18</dd>
<dd>General summary : Oat group -- Wheat group -- Maize group. pp. 42</dd>
<dd>Conclusions. pp. 47</dd>
<dd>Detailed tabulation of analytical and calculated results. pp. 48</dd></dl><br>Subjects: Grain Nutrition; Food and nutrition; Chemistry, Analytic</div>
<div class="fn value">
<dl><dd>Chamberlain, Joseph S. (Joseph Scudder), 1870-1953</dd>
<dd>United States. Bureau of Chemistry</dd>
<dd>United States. Department of Agriculture</dd></dl></div>
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