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PROCEEDINGS OF THE AMERICAN ACADEMY 



has a greater tendency to become pasty when boiled. ' The essential 

 property of sago consists in its swelling up in hot water or soup with- 

 out melting, the separate little lumps remaining entire, and forming 

 translucent, stiffly gelatinous, but not slimy globules. Six varieties of 

 sago are distinguished by Planche.' (Knapp.) 

 I. 3.118 grm. lost at 100° C. 0.4001 grm. 

 II. 2.5906 grm. dried at 100° C. left 0.005 grm. ash. 



III. 0.3791 grm. gave 0.6052 grm. CO^ and 0.2128 grm. HO. 



IV. 0.3588 grm. gave 0.574 grm. CO^ and 0.2063 grm. HO. 

 V. 1.1509 grm. gave 0.0256 grm. NH4CI. PtCIj. 



VI. 1.1313 grm. gave 0.026 grm. NH4CI. PtCl^. 

 Corresponding ia 100 parts to 



I. II. 



43.53 43.63 



6.24 6 38 



0.12 0.14 



Ash 0.19 



Water 12.83 



Estimated as before, we have 



r Nitrogen 0.13 



Carbon 0.45 



Nitrogenous constituents, •{ Hydrogen 0.06 



Oxygen 0.18 



[Sulphur 0.01 



{Hydrogen 5.99 

 Carbon 43.13 



Oxygen 47.92 



Carbon 

 Hydrogen 



Nitrogen 



Average. 



43.58 

 6.31 

 0.13 

 0.19 



12.83 



0.83 



97.04 



Water not expelled at 100° C. | gy'^^^ 2.08 



Ash 



Reduced to an average percentage, we obtain 



Dried at 100° C. 

 Nitrogenous constituents 0.83 



Inorganic " 0.19 



Starch, sugar, &c. 96.65 



Water not expelled at 100° C, and 



accidental moisture 2.03 



Water 



- 2.34 

 0.19 



100.40 



Fresh. 

 0.72 

 0.17 



84.25 



203 

 12.83 



100.00 



100.00 



