Guide Catalogue of Minerals With Their Formulas, Etc

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Mineralogy is an active science in which minerals are discovered or recognised on a regular Differences in chemical composition and crystal structure distinguish the Within a mineral species there may be variation in physical properties or of anthropogenic origin (burning coal mine dumps, coal mine fires​, slag, etc.).
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Samples, which because of admixtures of seeds from grains other than barley, or because of frost or heating damage or poor filling of kernels, are not suitable for malting, are classed as feed barley. There are three U. They are partially defined in Table As we can see from this table, no. Barley is also found in this category because of variety and is not suitable for malting. Some varieties of barley peel too easily and, consequently, are not wanted in malting grades.

Barley that is still lighter in weight per bushel and that may also contain up to 10 percent other material is classed as no. The no.

An extensive survey of the Western Canada barley crop deliveries to county elevators yielded the figures in Table 18 on purity and chief grain diluents. Similar surveys in subsequent years revealed the same distribution of the "barleys as harvested". All commercial Canadian feed barley contains approximately the maximum tolerance of nonbarley. This is accomplished by blending at terminal elevators, sometimes with wild oats and coarse grains removed from wheat.

To describe the feeding value of barley as this crop actually appears in commercial channels in Canada is, consequently, not a simple matter. To be realistic we must consider under the name barley at least four products: 1 Pure barley including No. There is a further complication, in that the proportion of oats vs. The Canadian grading scheme is of interest here only because it brings out clearly the difficulties of describing with any simple index the feeding value of a particular sample of a coarse grain.

The variability in the purity of the barley is itself an important factor, and one that neither the name nor the usual chemical analysis defines. In addition, its protein may run from 9 to about 16 percent, its crude fibre from 2. With this range of variability, both botanical and chemical, it is not surprising that the performance of animals fed on rations composed chiefly of barley may not always be according to book specifications. All barleys are, nevertheless, energy feeds and as such are used in livestock rations primarily as sources of energy.

As measured by the nutritional needs of animals, all barleys are deficient in salt, calcium, phosphorus, iron, iodine, and cobalt, and in vitamins A and D. Except for herbivorous animals, barley also requires supplementation with protein if it contains less than about 12 percent protein, and in all cases to improve its quality by increasing particularly the lysine content.

There is no evidence that, once animals are accustomed to it, pure barley is less acceptable than any other entire cereal grain. Contamination with weed seeds will adversely affect its palatability, and use of such samples may explain the lower opinion some feeders have of barley than is justified by results with clean samples. Barley is frequently planted on wheat land that has become fouled with weeds, and among wheat raisers it is referred to as a cleaning crop.

Thus, more weed seeds.

Barley meal made from such tow-grade grain may be unpalatable, but this should not be changed to a characteristic of the barley itself. Nutritionally the limit of its inclusion in specific livestock rations is set only by the quantities of other products that must be included to make good the nutritional deficiencies of the barley, except that for very young animals it may be desirable in some way to reduce the hull of the ration either by coarse grinding and sifting or by dilution with low-fibre feeds.

In practice, there are at least two uses to which barley is often put where the kind of other grain diluent may be of significance. When market pigs intended for lean bacon are finished on barley diluted with wheat, they tend to produce overfat carcasses. On the other hand, dilution of barley with oats tends to reduce the percentage of available energy and, consequently, tends to produce less fatterning. Similarly, non-producing stock being carried on maintenance rations can advantageously use the barleys of lower weight per bushel, such as oat or wild oat and light barley combinations.

Finally, it may be in order to call attention to the black sheep of the barley family - a product officially designated as barley feed. It consists of the mill-run residue from the production of pot and pearl barleys.

The residue is barley hull plus the outer layers of the kernel that are polished off the dehulled grain to get rid of the bran and embryo portions. This product is of low feed value, having at best only two-thirds the digestible nutrients of typical barley. This is mentioned because it is sometimes illegally incorporated into barley-containing meal mixtures. Its presence will lower the efficiency of the feed containing it, both by reducing the acceptibility of the ration to the stock and by reducing available energy.

Oats, in other words, has a lower energy value than barley. Variation between samples is fully as great as with barley, and the consequences of the differences in weight per bushel follow the same pattern as those described for barley. The botanical make-up of "as harvested" Canadian oats is shown in Table It is true that the hull of the oat is somewhat softer and perhaps less irritating in the digestive tract then the hull of barley. Barley groats, oat groats, wheat, polished rice, and corn all are rich sources of available energy and have about equivalent feeding value in the ration.

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The chief differences in these grains as feeds are traceable to the proportions of the hull, more specifically, to the percentage of crude fibre. First we should call attention to the problem of names of buckwheat products. The offal of buckwheat milling consists primarily of black hulls and middlings, the latter made up of the seed coat, the adhering endosperm, and the embryo.

The hulls, which represent almost 30 percent of the weight of the entire buckwheat, have little feeding value.

The middlings are rich in protein and fat, which are derived chiefly from the aleurone layers and the embryo, tissues. So-called buckwheat feed is a mixture of hulls and middlings. The proximate composition of these three products as given by Winton is in Table We can see that entire buckwheat is an energy feed, buckwheat feed a roughage, and the middlings a protein supplement.

The one particular feature that we should mention here is that products containing the hulls are likely to contain enough of a photoporphyrine to cause light sensitization in white-skinned animals. When exposed to the sun a rash may develop of such severity as to adversely affect the performance of the animals. Entire buckwheat is frequently incorporated into poultry scratch grain mixtures but is less often used for other classes of stock. Buckwheat middlings, however, is a common feedstuff in districts where buckwheat growing is a regular practice.

The hulls, because of their woodly nature, are particularly indigestible and practically useless for feeding purposes. Originally discarded as a worthless offal from the milling of wheat for flour, it was suggested and eventually popularized as a livestock feed.

Its light, bulky nature, its 16 percent high-quality protein a chemical score equal to that of beef muscle , and its high phosphorus content give bran a unique place in livestock feeding. About 40 percent of the wheat germ is in the bran, which accounts for its high-quality protein. Included in the herbivore ration, it provides supplementary phosphorus to correct the common shortage in the forage, and its cellulose-hemicellulose carbohydrate is an acceptable source of energy for these animals.

Its bulk is often advantageous as a means of lightening a predominantly corn ration. The bulkiness of bran is of special usefulness in the preparation of non-fattening rations, as for the bacon hog, to whom bran yields less energy than to cattle. Thus its introduction-into the meal mixture of market pigs during the last two months of feeding before slaughter curtails the energy intake and the fattening of the pig, without restricting the feed.

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Canadian experiments and practical experience have demonstrated that hog-finishing rations diluted with 25 percent wheat bran by weight can be self-fed to market pigs without leading to the excessively fat carcasses which otherwise result from self-feeding practices. In order to picture certain of the characteristics of these two groups of feeds, we have entered a few of the more common products belonging to each in Table Insofar as we can describe them by averages, we can see that the chief difference between these two types of supplements is in protein content, the higher protein being associated with a lower carbohydrate analysis.

The 20 to 30 percent group is made up primarily of by-products-of wet milling, brewing, or distilling of corn or barley. These by-products tend to be high in crude fibre. The feeds of the other group are almost entirely residues of oil bearing seeds, which have been processed by chemical extraction or by expression to remove most of the oil. The noteworthy exception is corn gluten meal, one of the by-products of the wet milling of corn grain. This feed is low in fat, not because of solvent extraction, but because of a physical separation of the germ from the mash as one of the early steps is this milling process.

The carbohydrate is relatively low. Table 21 Typical Protein Supplements of Plant Origin All figures are percentages Chemical scores show that the feeds in the 20 to 30 percent range have poorer-quality protein than those in the higher-protein category. Perhaps the reason for this difference is that less of the germ proteins are removed by fat extraction than by water treatments involved in wet milling or brewing. The feeds of this lower-protein group are by-products either of corn or barley, and the chief, or at least the first, limiting factor in their quality is a deficiency of lysine.

Malt sprouts, however, present an exception to this rule; its protein is a combination of the proteins found in the barley grain and those of the newly sprouted root. At the moment there is no experimental evidence of qualitative differences between these two proteins, but there is every reason to believe that the proteins of the rootlet will be similar to those of leaf. We believe also that young leaf proteins may have a more complete amino-acid make-up than those in the seed of the plant. Soybean proteins, on the other hand, are probably the most complete of any of the plant seed proteins.

Table 22 gives an idea of the amino acid distribution in the protein of the important feeds of this group.