Nitrogenous 

 ingredients. 



' 



of different kinds of Vegetable Food. 



^Nitrogen... 

 Carbon ... 

 < Hydrogen . 

 Oxygen ... 

 Sulphur ... 

 Ingredients f Carbon ... 

 containing no < Hydrogen. 

 L Oxygen ... 

 Ashes 



373 





nitrogen. 



> = 17-15 



= 78-89 



2'40 



98-44* 



No. 1. llye flour from Vienna. 



I. 3-253 grs. at 100° lost 0*4482 gr. 



II. 2-889 grs. of the substance dried at 100° gave 0-0387 

 gr. ashes. 



III. 3-2285 grs. gave 0-0427 ashes. 



IV. 0-3383 gr. gave 0-5576 gr. CO 2 and 0*1983 gr. HO. 



V. 0*3109 gr. gave 0-5055 gr. CO 2 and 0*1901 gr. HO. 



VI. 0*6519 gr. gave 0*1941 gr. ammonio-chloride of plati- 

 num. 



These correspond in 100 parts to — 



I. II. 



Carbon 44*41 44*34 



Hydrogen.. 6*51 6*79 



Nitrogen ... 1*87 



Ashes 1*34 1'32 



Water 13'78 



Estimated in 100 parts, as previously, the above determi- 

 nations give the following numbers: — 

 ("Nitrogen... 1*87" 



xr,. I Carbon ... 



Nitrogenous J TT , 



r ". < Hydrogen . 

 ingredients. \ r\ ° 



Oxygen ... 



LSulphur ... 



f Carbon ... 



1 Hydrogen. 5*83 V = 85*65 



L Oxygen ... 



Ashes = 1-33 



Non -nitrogenous 

 ingredients. 



= 11-92 





98*90 



No. 2. Rye-flour from Vienna. 



I. 7*4625 grs. lost at 100° C. 1*0956 gr. 



II. 2*8000 grs. of substance dried at 100° 

 gr. ashes. 



III. 0*5312 gr. gave 0*8752 gr. CO- and 0*3116 gr. HO 



C. gave 0-0300 



