of different kinds of Vegetable Food. 387 



I. 



Carbon 45*18 



Hydrogen ... 6 -80 



Nitrogen . . . 4*59 



Ashes 4*01 



Water 15-80 



Hulls 4-44 



Hull- ashes . . . 7*48 



Woody fibre 4-09 



Estimated in 100 parts, the above determinations give the 

 following numbers : — 



'•Nitrogen . . . 4*59"] 

 i T ., Carbon ... 16*11 l 



ing^edTe g nts° US i Hydrogen 2 . 00 I = 29*31 

 ingreaients. Oxygen . . . 6*47 | 



^Sulphur . . 



xt •». f Carbon 



Non-nitrogenous J u , ca.i^r 



ingredients 1 Hydrogen 4*80 i- = 66*17 



mgieaients. [ Oxygen . . . 32*30j 



Ashes = 4*01 



99*49 



According to Dumas' and Cahours' analysis of legumine, 

 the estimate from the above determinations gave 102*73. 



Dried at 100° C. Fresh. 



Nitrogenous ingredients = 29*31 24*67 



Inorganic ingredients = 4*01 3*37 



Woody fibre = 4*09 3*44 



Starch, sugar, &c = 62*59 52*72 



Water 15*80 



100*00 100*00 



Lentils (Ervum lens) from Vienna. 



Grains bright and sound. 



I. 9*3074 grs. lost at 100° C. 1*2108 gr. 



II. 2*1669 grs. pulverized lost at 100° C. 0*2820 gr. 



III. 1*4724 gr. of the substance dried at 100° C. gave 

 0'0102 gr. 



IV. 0*3511 gr. gave 0*5813 gr. CO 2 and 0*2122 gr. HO. 



V. 0*3863 gr. gave 0*6452 gr. CO 2 and 0*2362 gr. HO. 



VI. 0*6797 gr. gave 0*5198 gr. ammonio-chloride of plati- 

 num. 



The above, expressed in 100 parts, correspond with — 



2 D2 



