of different kinds of Vegetable Food. 385 



I. 



Carbon 45*32 



Hydrogen ... 6 42 



Nitrogen 4*57 



Ashes 2-79 



Water 19*50 



Hulls 6-11 



Ashes of hulls 1*86 

 Estimated in 100 parts, the above determinations give the 

 following numbers : — 



/Nitrogen ... 4*57" 

 Carbon . .. 16*04 

 Hydrogen 2*00 \> = 29*18 

 Oxygen . . 

 .Sulphur . . 



xt -i f Carbon . . 



JNon-nitrogeno u u , 



,. ° . -< Hydrogen 

 ingredients. } n b 

 B (^ Oxygen . . 



Ashes .... 



98*10 

 Legumine, according to Dumas' and Cahours' analysis, 

 gave for the above determinations 101*06. 



Dried at 100° C. Fresh. 



Nitrogenous ingredients 29*18 23*49 



Inorganic ingredients . . 279 2*24 



Woody fibre 6*00 4*83 



Starch, sugar, &c 62*03 51*14 



Water 19 50 



ingredients. 



100*00 101*20 



Table Beans (Phaseolus vulgarisjyhm Vienna. 



Berry bright, plump, and of less than medium size. 10 

 beans weighed 3*1431 grms. 



I. 2*9467 grs. lost at 100° C. 0*3953 gr. 



II. 2*8422 grs. of substance dried at 100° C. gave 0*1244 

 gr. ashes. 



III. 04648 gr. gave 0*7721 gr. CO 2 and 0*2747 gr. HO. 



IV. 0*4334 gr. gave 0*7126 gr. CO 2 and 0261 7 gr. HO. 



V. 0*9082 gr. gave 0*6457 gr. ammonio-chloride of plati- 

 num. 



VI. 13*6091 grs., by the method already described, gave 

 0*5461 gr. hulls. 



VII. 0*5510 gr. hulls dried at 100° C. gave 0*0212 gr. ashes. 

 These correspond in 100 parts to — 



Phil. Mas. S. 3. Vol. 29. No. 195. Nov. 1846. 2 D 



