An Experimental Comparison of the Feeding Value of Soy Bean with Alfalfa Hay for Feeding Dairy Cows

The tendency during the last few years has been to use more and more of the legumes for feeding dairy cows. Just a few years ago (1)”Dairymen near the Yakima Valley, Washington state, fed their cows nothing but alfalfa hay during the winter. The cows received 40 to 50 pounds of alfalfa per cow per day and produced from 6,000 to 7, 000 pounds of milk per year. A Guernsey cow gave 20 pounds of milk per day, four and one-half months after calving and have received no feed but alfalfa hay for two months previous to that time. The Todd herd of Holsteins, said by many to be the best producing herd in the state of Washington, is fed on corn silage and 25-30 pounds of alfalfa hay per cow per day. Mr. Price, formerly dairy specialist for Washington State Agricultural College, and who is familiar with dairy conditions, said that cows had produced as high as 10, 000 pounds of milk in a year on alfalfa hay alone.” Although alfalfa is used more widely than any other of the legumes as dry roughage for feeding dairy cows, soy bean hay is rapidly coming to the front in the southeastern and central states. This increase in the use of soy bean hay seems to be natural and healthy condition, for legume hays are our cheapest sources of protein for winter feeding. Furthermore, soy bean hay is better adapted to those sections of the country where it is more difficult to grow the maximum yields of alfalfa hay. The average percentage composition of American feedings stuffs, table (2) shows soy bean hay to be 1.1 percent higher protein, 3.3 percent lower in crude fiber, 2.2 percent higher in nitrogen- free extract, and 0.5 percent higher in fat than alfalfa. The table for digestible nutrients shows soy bean hay to have 1.1 pounds more crude digestible protein, 0.2 of a pound more carbohydrates, 0.3 of a pound more fat and 2 pounds more total digestible nutrients per hundred pounds than does alfalfa hay. It is probable therefore, that soy bean hay may proves to be a desirable and profitable legume hay for feeding dairy cows. With this probability in mind, the experience discussed in this thesis was planned. Carried out, and the data tabulated for use in determining the feeding value of soy bean hay as a legume roughage for dairy cows

Properties of the Liquid-Vapor Interface of Acetone-Water Mixtures. A Computer Simulation and ITIM Analysis Study

Molecular dynamics simulations of the liquid-vapor interface of acetone-water mixtures of different compositions, covering the entire composition range have been performed on the canonical (N, V, T) ensemble at 298 K, using a model combination that excellently describes the mixing properties of these compounds. The properties of the intrinsic liquid surfaces have been analyzed in terms of the Identification of the Truly Interfacial Molecules (ITIM) method. Thus, the composition, width, roughness, and separation of the subsurface molecular layers, as well as self-association, orientation, and dynamics of exchange with the bulk phase of the surface molecules have been analyzed in detail. Our results show that acetone molecules are strongly adsorbed at the liquid surface, and this adsorption extends to several molecular layers. Like molecules in the surface layer are found to form relatively large lateral self-associates. The effect of the vicinity of the vapor phase on a number of properties of the liquid phase vanishes beyond the first molecular layer, with the second subsurface layer already part of the bulk liquid phase in these respects. The orientational preferences of the surface molecules are governed primarily by the dipole-dipole interaction of the neighboring acetone molecules, and hydrogen bonding interaction of the neighboring acetone-water pairs. (Figure Presented). © 2015 American Chemical Society

Calculation of the intrinsic solvation free energy profile of an ionic penetrant across a liquid/liquid interface with computer simulations

We introduce the novel concept of an intrinsic free energy profile, allowing one to remove the artificial smearing caused by thermal capillary waves, which renders difficulties for the calculation of free energy profiles across fluid interfaces in computer simulations. We apply this concept to the problem of a chloride ion crossing the interface between water and 1,2-dichloroethane and show that the present approach is able to reveal several important features of the free energy profile which are not detected with the usual, nonintrinsic calculations. Thus, in contrast to the nonintrinsic profile, a free energy barrier is found at the aqueous side of the (intrinsic) interface, which is attributed to the formation of a water “finger” the ion pulls with itself upon approaching the organic phase. Further, by the presence of a nonsampled region, the intrinsic free energy profile clearly indicates the coextraction of the first hydration shell water molecules of the ion when entering the organic phase