Typical Analyses

We routinely analyze foods for dry matter, crude protein, crude fat, neutral detergent fiber, acid detergent fiber, lignin, nonstructural carbohydrates, gross and available energy, ash, Ca, Na, K, P, Mg, Mn, Cu, and Zn content, but make other measurements as required including those of food mechanical properties (e.g., toughness, hardness, Young's modulus). We combine this food-oriented research with analysis of the ecomorphology of modern and fossil mammals to investigate plant-animal interactions over evolutionary timescales.