of different kinds of Vegetable Food, 381 



Dried at 100° C. Fresh. 



Nitrogenous ingredients = 17*99 15*67 



Inorganic ingredients... = 4-14 3*60 



Woody fibre =16*11 14*01 



Starch, sugar, &c = 61*76 53*78 



Water. 12-94 



100-00 100*00 



As the woody fibre, = 16*66 per cent, of the whole, belongs 

 mostly to the chaff, this grain ranks among the richest in ni- 

 trogenous compounds. 2*82 per cent, of' nitrogen with the 

 chaff* equals 3*38 per cent, without. 



Common Rice (Oryza sativa). 



I. 7*4606 grs. lost at 100° C. 1*1301 gr. 



II. 8*3670 grs. of substance dried at 100° C. gave 0*0306 

 gr. ashes. 



' III. 0*7158 gr. gave 1*1701 gr. CO 2 and 0*424-4 gr. HO. 



IV. 0*6095 gr. gave 09982 gr. CO 2 and 0*3559 gr. HO. 



V. 1*5609 gr. gave 0*2892 gr. ammonio-chloride of plati- 

 num. 



These determinations correspond in 100 parts to — 

 i. n. 



Carbon ... 44*57 44*66 



Hydrogen 6*58 6*48 



Nitrogen..* 1*16 



Ashes 0*36 



Water ... 15*14 

 Estimated in 100 parts, these determinations give the fol- 

 lowing numbers : — 



^Nitrogen... 1*16" 



-vt^ Carbon ... 4*07 



. Nitrogenous J H d . 61 



ingredients. 1 q^JJ gg V5S 

 LSulphur ... 0*08j 



XT . t f Carbon ... 40*541 



Non-nitrogenous J H d 6 . 02 I = 91 . 60 



ingredients. \ ^ g J ... 45 . J 



Ashes = 0*36 



99*36 

 Buckwheat-meal from Vienna. 



I. 7*3962 grs. lost at 100° C. 1*1187 gr. 



II. 5*1500 grs. of substance dried at 100° C. gave 0*0564 

 gr. ashes. 



III. 0*5041 gr. gave 0*8194 gr. CO 2 and 0*2911 gr. HO. 



= 7*40 



