’·e»$g r __*_ gig, _
     
ii*Q#‘~i$ ligl » .
_ fig}; gg ill . -,., ‘
  _,_,    46 T7m‘fy—bz.cth Annual Report
·l.      . . .
  M€$&b0l1Sm of the Ch1cken. The results of experiments 1
  V of 1921-22 in this study have been published and a manuscript ,
,   i covering the experiments of 1922-23 is now being prepared, T 1
    The findings are interesting and important. The difference in (
    -1 the reaction of the hens to the calcium carbonate supplement 1
  when the diet included buttermilk, as contrasted with a diet. 1
  containing a grain-tankage mash, is very striking. On a diet 1
  of corn and buttermilk, with limestone, egg production per hen . 1
  for seven months was twice   great as on a diet of corn and 1
    grain-tankage mash, with limestone; or twice as great as on 1
  corn and buttermilk, without limestone. Accompanying the . 1
  increase in the number of the eggs was a distinct increase in ‘
    p their size and in the thickness of the shells. Apparently, the j
  buttermilk-calcium carbonate combination favors both calcium (
    metabolism and protein metabolism. A 1
  , T Hydro-gen-ion Concentration and Total Allealinity of the 1
  White and Y0]k of Hen Eggs. In the hope of getting a clue
_   to the nature of the chemical reaction concerned in the dcposi- S
  _ tion of cggshell, some tests were made upon the hydrogen-ion 1 4
  , concentration and total alkalinity of the white and yolk of hen 1
  _, eggs.- The results show that the pH of the white of a fresh U 1
  , " egg is quite different from that of the yolk, and changes
  _ rapidly, whereas that of the yolk is fairly stable. Apparently, ,
  the white contains sodium bicarbonate but the yolk does not; 1
  the whole egg, however, contains free carbon dioxid. After g
  the egg is laid, the free carbon dioxid escapes and the bicar— 1
  ` bonate begins to change to normal carbonate, making the white 1
  HIOFG Hlkalilie. This affords a new test for the freshness of ·
  A eggs. The white of a new-laid egg gives no color with phenol-
  phthalein, but after the egg is a few hours old, the white gives .
  a red color with this indicator, and the older the egg, the 1
  darker the color, within limits. :
  ‘· The Feeding of Milk in Various Forms to Laying Hens., <
  ” A The third year’g work with \Vl1ite VVyandottes to compare the -
  feeding of Skim-milk, with and Without a dry mash, substanti'- {
  A ally agrees with the first two years’ results. The average pro-
  ‘ ` duction, for; the three years, of the hens fed skim-milk and a (
   
*·‘   . $ ·.
- D