IOWA ACADEMY OF SCIENCES. Ill 



In the studj^ of the results we see that the native nuts 

 have a much larger percentage of refuse than the others, 

 and with the exception of the chufa nut, the unroasted 

 peanuts have the smallest amount of waste. The native 

 walnuts having 76 per cent of refuse and the unroasted 

 peanut with 27 per cent are the extremes. 



The chula nuts at the time of analysis contained a very 

 large amount of water. In the other nuts the amount of 

 water does not exceed 3.12 percent in the almonds as pur- 

 chased, while the english walnut kernels contain 6.70 

 per cent. The fat or ether extract is present to the great- 

 est extent in natural nuts of 35.33 per cent in roasted pea- 

 nuts, and the lowest in the native walnut of 13.66 per cent. 

 The kernels of the pecan contain, however, 72.60 per cent 

 of fat, the largest percentage of any of the nut meats, and 

 the unroasted peanuts 49.10 per cent for the lowest. 



The protein is present in the roasted peanuts to the 

 amount of 19.18 per cent, as purchased, and 27.«S0 per cent 

 in the kernels. The native walnut has the smallest 

 amount of protein, 2.11 per cent, as gathered, and 9.60 per 

 cent in the kernels. If the value of the nuts for the 

 amount of starch, sugar, etc., present should be desired, 

 the unroasted peanut with 10.36 per cent of carbo-hydrates 

 will be found to be the highest in the nuts as purchased, if 

 we except the chufa nut, which has 34.48 per cent. In the 

 kernels, however, we find that the almond with 19.50 per 

 cent, is highest of the common nuts. The hickory nut has 

 the smallest amount of carbo-hydrates as gathered, 1.92 

 per cent, and the kernels 6.40 percent. On comparing the 

 nuts for their fuel value, they may be arranged in the fol- 

 lowing order: roasted peanuts, unroasted peanuts, chufa 

 nuts, almonds, pecans, english walnuts, filberts, hickory 

 nuts, and walnuts. The peanut is undoubtedly a valuable 

 food material, and its reasonable price readily places it as 

 the most useful of the nuts commonly met with in the 

 market. 



