42 THE SWEET POTATO. 



Samples from the same lot, analyzed January 7, 

 1899, gave : 



Water. Starch. Glucose. Sucrose. 



Per cent. Per cent. Per cent. Per cent 



Bunch Yam (No. 1) 67.31 13.66 2.02 9.90 



Bunch Yam (No. 2) 67.29 13.83 2.40 9.43 



Here, then, the contents in sucrose have risen over 

 100 per cent, in both cases, while the starch contents 

 have become nearly even, whereas they were very 

 different at the beginning. The second analysis, in 

 which all the results correspond closely, suggests at 

 least that the large dilTerence in the first analysis 

 may be due to individual variation among the tubers 

 of the same lot, and that the samples of either 

 analysis would not have given the other results at 

 the time of the other analysis. Moreover, there are 

 cases in the tables where the starch percentage act- 

 ually rose during a storage of six weeks, while at 

 the same time both sugar i^ercentages rose, while the 

 water percentage fell, as in the case of Georgia Buck, 

 which analvzed : 



Water. Starch. Glucose. Sucrose. 



Per cent. Per cent. Per cent. Per cent. 



November 28 71.56 14.35 .73 6.61 



Jamiaiy 7 67.63 14.43 2.12 7.85 



The loss of water alone could not have caused a 

 rise of even 1 per cent, in the total of the other three 

 compounds, but we find a total increase of 2.61 per 

 cent. Similarly we find, in Table XXV, that the 

 starch contents of the Bunch Yam show two breaks 

 during storing, as follows : November 14, 1899, 13.92 

 per cent. ; December 14, 9.61 per cent. ; January 15, 

 12.30 per cent.; February 15, 8.18 per cent., and 

 March 15, 8.83 per cent. Twice during storing, then, 

 the starch contents rise. 



