of different kinds of Vegetable Food. 389 



Blue Potatoes (Solanum tuberosum) from Giessen. 



I. 2-8369 grs. lost at 100° C. 1-9558 gr. 



II. 3-6446 grs. of substance dried at 100° C. gave 0*1226 

 gr. ashes. 



III. 0-8315 gr. gave 1*3260 gr. CO 2 and 0-4711 gr. HO. 



IV. 0-7625 gr. gave 1*2030 gr. CO 2 and 0*4345 gr. HO. 



V. 1*3485 gr. gave 0*2587 gr. ammonio- chloride of plati- 

 num. 



Corresponding in 100 parts to — 

 I. 

 Carbon . . . 





Hydrogen 

 Nitrogen 

 Ashes . . . 

 Water ... 



43-49 

 6-29 

 1*20 

 3*36 



68-94 



II. 



43*02 

 6*33 



Nitrogenous 

 ingredients. 



ingredients. 



. 1-20-j 

 . 4*21 



0-52 y - 7*66 

 . 1-65 

 . 0*08 

 . 39*041 



5*79 > 

 . 43-37J 







88*20 



= 3-36 



Estimated in 100 parts, the above determinations lead to 



the following numbers : — 



rNitrogen . 



| Carbon . 



< Hydrogen 



Oxygen . 



LSulphur . 



XT . fCarbon . 



Non-nitrogenous ./ u ■, 



,. fo < Hydrogen 



L Oxygen . 



Ashes .... 



99*22 



Ca?Tots (Daucus carota) from Giessen. 



I. 2*6735 grs. lost at 100° C. 2*3021 gr. 



II. 1*6379 gr. of substance dried at 100° C. gave 0*0946 

 gr. ashes. 



III. 0-6668 gr. gave 1-0597 gr. CO 2 and 0-3736 gr. HO. 



IV. 0-6797 gr. gave 0-1885 gr. ammonio-chloride of plati- 

 num. * 



V. 0*7043 gr. of the same gave 0*1790 gr. ammonio-chlo- 

 ride of platinum. 



Expressed in 100 parts, these correspond to — 



II. 



1*59 



Estimated in 100 parts, the above determinations give the 

 following numbers : — 



