of different kinds of Vegetable Food. 369 



No. 1. Wheat-four from Vienna. 



I. 1-0883 gramme lost at 100° C. 0*9378 grm. 



II. 1-3090 grm. of the flour dried at 100° C. left, after inci- 

 neration, 0*0091 grm. 



III. 0-8620 grm. of the same left 0*0061 grm. ashes. 



IV. 0*3805 grm. burned with oxide of copper, gave 0*6370 

 grm. of carbonic acid and 02186 grm. of water. 



V. 0*4190 gr. gave 0-7020 gr. CO 2 and 0-2550 gr. HO. 



VI. 0*3671 gr. gave 0*6189 gr. CO 2 and 0*2374 gr. HO. 



VII. 0-8078 gr. gave, by Varrentrapp and Will's method 

 for determining nitrogen, 0*3925 gr. ammonio-chloride of pla- 

 tinum. 



VIII. 0*8168 gr.gave 0*3893 gr. ammonio-chloride of pla- 

 tinum. 



These determinations correspond, expressed in 100 parts, 

 to- 



Carbon ... 

 Hydrogen 

 Nitrogen . 

 Ashes ... 

 Water ... 



I. 



45*66 

 6*38 

 3*04 

 069 



13-83 



ri. 



45*69 

 6*76 

 2*99 

 0*70 



III. 



45*97 

 6*96 





Estimated in 100 parts, according to the constitution of 

 the ingredients present, the above determinations give the 

 following numbers : — 



'"Nitrogen... 

 Carbon ... 



Nitrogenous 



ingredients. 



Hydrogen 



Oxygen .., 



Sulphur .. 



Ingredients f Carbon ... 



containing no < Hydrogen 



nitrogen. (^Oxygen ... 



Ashes 



3*00-| 

 10*53 

 1*31 > = 19-15 

 4-08 



= 79-77 



0*70 



99-62 

 No. 2. Wheat-four from Vienna. 



I. 3-6365 grms. lost at 100° C. 0*4964 grm. 



II. 1*2599 gr. of substance dried at 100° C. left, after inci- 

 neration, 0-0084 gr. 



Pectic acid, dried at 100° C— 



(Regnault) C la H 8 O u ' 



(Mulder) C, 2 H s O, . 



Pectine combined with PbO. 



(Fremy) C 10 H 9 O n . 



Phil. Mag. S. 3. Vol. 29. No. 195. Nov. 1846. 2 C 



