Excerpt from Phosphorus Metabolism of Lambs The sources of the phosphorus which serve as food for animals are ibund in plant bodies. Fruits, seeds, and animal tissues. Plant bodies, such as hays, grasses, fbdders, and plant seeds, such as the cereals vary in richnessf from per cent for alfalfa hay to per cent of phosphorus for wheat bran. As a rule the larger part of the phosphorus in these fruits and seeds, is in the organic form. The organic compounds of phosphorus which are found most commonly in the plant foods are ...
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Excerpt from Phosphorus Metabolism of Lambs The sources of the phosphorus which serve as food for animals are ibund in plant bodies. Fruits, seeds, and animal tissues. Plant bodies, such as hays, grasses, fbdders, and plant seeds, such as the cereals vary in richnessf from per cent for alfalfa hay to per cent of phosphorus for wheat bran. As a rule the larger part of the phosphorus in these fruits and seeds, is in the organic form. The organic compounds of phosphorus which are found most commonly in the plant foods are phytin. Nucleo-proteins and lecithins. Meats are somewhat poorer in phosphorus. According to Emmett and Grindley,2 the per cent of phosphorus in fresh meats varies from per cent for veal breast to for beef round. About 6a to 75 per cent of the phosphorus in raw beef is water soluble and of the soluble phosphorus from one - third to one - fourth is organic. The phosphorus in meat is found as nucleo-proteins. Leci - thins, and phosphates of potassium and sodium. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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