1918J Bioletti-Crucss-Davi : Chemical Composition of Grapes 111 



reported as grams KH(C 4 H 4 O ) per 100 c.c, and also as tartaric 

 acid. 



5. Free Tartaric Acid was obtained by difference between total acid 

 and cream of tartar calculated as tartaric acid. It is reported as 

 grams per 100 c.c. 



6. Protein in the juice was determined by the usual Kjeldahl- 

 Gunning method upon a 10 c.c. sample. It is reported as grams per 

 ]00 c.c. 



7. Moisture in the leaves was determined by drying the sample at 

 100° C. 



8. Sugar in the leaves was estimated by leaching the dried sample 

 with cold water and determining sugar by the gravimetric Fehling 

 method in the filtrate. 



9. Starch in the leaves was determined by hydrolysis of the dried 

 ground sample with dilute HC1 at 100° C, followed by filtration and 

 the usual gravimetric Fehling method for juice described above. 



10. Protein in the leaves was determined by the Kjeldahl-Gunning 

 method on .5 gram samples. 



11. Acid in the leaves was estimated by leaching in hot water and 

 titrating in the presence of the leaves, using litmus paper as indicator. 



Analyses of Musts from Grape-Ripening Samples, 1911, 1915, 1916. 

 The data from the analyses have been assembled in the following 

 tables. Owing to the size of the tables, abbreviations have been 

 necessary for the headings of the columns. 



Explanations of Headings of Tables 



1. Sp. gr. = Specific gravity at 15?5 C. 



2. T. S. G. = Total solids in grams per 100 gnuns. 



3. T.S.C. = Total solids in grams per 100 c.c. 



4. S. G. = Sugar in grams per 100 c.c. 



5. S. I. = Sugar in grams per 100 grams. 



6. Tl. A. = Total acid in grams per 100 c.c. 



7. C. T. = Cream of tartar in grams per 100 c.c. 



8. C. T. T. = Cream of tartar as tartaric acid, grams per 100 c.c. 



9. T. A. = Total free acid as tartaric obtained by subtracting cream of tartar 

 as tartaric from total acid as tartaric. 



10. P. = Protein, grams per 100 c.c. 



11. S. =z Sum of sugar, cream of tartar, tartaric acid, and protein in grams 

 per 100 c.c. 



12. T. S. — S. = Total solids (T. S. C.) — S (preceding column). 



