results of the Panary Fermentation. 325 



tained by the author at the Preussischen Hof, on the 17th 

 August 1842, and as harvest was only commencing, the flour 

 of which it was baked would be in all probability of the growth 

 of 1841. The same observation applies to all the German 

 specimens : — 10 grs. pulverized and dried at 212° Fahr., being 

 heated with a mixture of lime and soda, yielded, after precipi- 

 tation of the ammonia formed by bichloride of platinum, wash- 

 ing and ignition, 1 *80 grs. platinum = -2639 gr. azote. 



II. Dresden. White bread from the Stadt Rom, procured 

 21st August 1842, probably therefore of the growth of 1841 : 

 — 10 grs. afforded 1*57 gr. platinum = -2289 gr. azote. 



III. Berlin white bread, procured 22nd August 1842, in the 

 Stadt Rom: — 10 grs. gave 1*56 gr. platinum = -2275 gr. azote. 



IV. Canada flour, probably of the growth of 1842. The 

 same observation applies to the subsequent specimens : — 9*9 

 grs. gave 1*5 gr. platinum = -221 gr. azote. 



V. Essex flour: — 9 - l grs. gave 1*3 gr. platinum = '2175 

 gr. azote. 



VI. Glasgow unfermented bread, raised by means of mu- 

 riatic acid and soda: — 10 grs. afforded 1*47 gr. platinum 

 == -21437 gr. azote. 



VII. Lothian flour: — 10 grs. gave 1'35 gr. platinum = 

 •1968 gr. azote. 



VIII. United States' flour: — 10 grs. gave 1*25 gr. plati- 

 num = '182 gr. azote. 



This experiment appeared to place the United States' flour 

 very low in the scale. The flour was therefore analysed by 

 the mechanical method, and the following result obtained. 

 The quantity used was 3 ounces. 



per cent. 



Starch 902-00 . . 68*73 



("Fibrin . . 116-80^1 



Giute « fo5i£;d : JSi- 13 °- 40 • • 9 - 93 



(jLoss (water) 5-29J 



Albumen 14-00 . . 1*06 



Gum 60-40 • * 4-60 



Sugar 16-30 . . 1-24 



Water . ". 189-40 . . 14-44 



3 oz. = 1312-50 grs. 100-00 



By the first experiment the platinum obtained indicated the 

 presence of ] 1*37 per cent, of azotized principles, and by the 

 mechanical method the amount was 10-99, a very close ap- 

 proximation. In the latter analysis all the products were 

 dried at 212° until they ceased to lose weight. 



