.NOTES ON THE CHEMISTRY OF THE InARAS. 235 



one occasion all the fruits sent were spoiled, though plucked 

 from the jilant hefore they were ripe. On another occasion 

 only two surxived the long journey to Capetown. Thet^c were 

 examined separately. The seeds from the over-ripe fruit> were 

 also analysed. The rind of the fruit was in each case separated 

 from the pul|) and the husks of ihe seeds from the kernel <. 



The following results were ohtained : — 

 Air-dried Samples. 



Diget-tible 

 SlIlilllCI' Fl'llit: Moisture Protein Fat Ash Carbohydrate-- I ibrc 



percent, percent, per cent, per cent, percent, percent. 



Kind 2.09 9.63 2.22 12.43 45 -^'3 28.00 



I'ulp . ._. .. .. 3.41 11. 38 ;.o4 14.31 5(..84 7.02 



Husks of seeds 15.54 3.07 0.75 0.^7 21.57 S'^^^o 



Kernels of seeds ii.2(S 38.^)8 44.44 3 - -8 - ■ ci- 



Larc/er I'niit : 



Rind --73 10.72 2.00 io.8[ 45. 'j4 27.80 



T'"lp 1-73 14-44 10.69 12.71 54.93 5.50 



ITusks of seeds tC).8t 2.71 0.67 0.76 19.78 50.27 



Kernel -^ o f seeds 20 . T,y 30 . 22 44 . 28 3 . 30 i . 83 



Ovcr-ripc Fniit (a) : 



Husks of seeds 9.95 3.<;4 ].-^y 1.23 18.97 O4.54 

 Kernels of seeds 6.50 35-73 5-2.17 3-50 1.27 0.83 



Ovcr-ripc fruit (K) : • 



Husks of seeds 9.45 3- 50 1.34 1.14 10-3t (^S--^^ 

 Kernels of seeds 5.20 35.30 53.30 ^.-^ 1.53 0.92 



When calculated on the fresh fruit, which contains a con- 

 siderahle amount of moisture, the following tiguro are ohtained 

 for the rind and l^ulp : — 



Diujestiblc 

 Slllilllcr Fruit : Moistme Protein Fat Ash Carbohydrates Fibre 



percent, percent, percent percent, percent, percent. 



Rind 82.67 1-70 0.39 2.20 8.08 4.96 



Ridp 83.29 1 .()7 1.22 2.48 i).i^7, 1. 21 



Lari/rr F niit : 



Rind -'-^3-^6 T.79 0.33 1.81 7.67 4.64 



Rnl]) 9' -45 I --'6 0.92 I. 11 4 -78 0.48 



Ihe total sugar (reckoned as dextrose) in ihe pul]) of the 

 larger fruit hefore drying was found to amount to 4.13 per 

 cent. 



