Dec. 27. 191S Carbohydrate Transformations in Sweet Potatoes 



553 



Table IV. — Changes in the composition of sweet potatoes at 5° C. 



FIRST EXPERIMENT (FIRST PERIOD) 



No. of 

 sweet 

 potato. 



Moisture. 



Reducing 

 sugar as 

 glucose. 



Cane sugar. 



Starch. 



33a 

 33^ 

 34a 

 34b 

 35a 

 35b 

 36a 

 36b 

 37a 

 37b 

 38a 

 38b 



Per cent. 

 74. 22 

 72 

 72, 



72, 



71' 

 69. 



71' 

 70. 



73' 



Per cent. 

 91 



24 

 23 

 30 



27 

 07 



37 

 27 

 40 

 40 



1-33 

 07 

 80 

 90 



Per cent. 



73 

 18 

 14 

 49 

 27 



65 

 98 



77 

 07 



47 

 18 

 74 



3-45 

 •35 

 ■38 

 •79 



.40 



•56 



Per cent. 

 18.53 

 16.64 

 20. 29 



18.47 

 20. 45 



19. 40 



20. 92 



19-55 

 17-65 

 16. 59 

 17.42 

 16.26 



-1.89 

 82 

 OS 

 37 

 06 

 16 



FIRST EXPERIMENT (SECOND PERIOD) 



82a. 

 82b. 

 83a. 

 83b. 



84a. 

 84b. 

 85a. 

 85b. 



86a. 

 86b. 

 87a. 

 87b. 



70.99 

 72. 61 

 76- 07 

 75-93 

 72-38 

 72- 51 

 73-49 

 72-53 

 73-47 

 72. II 



73-99 

 72.87 



SECOND EXPERIMENT (FIRST PERIOD) 



-O. 12 



- .04 



21. 26 

 19. 22 

 16. 41 

 14.78 

 20.37 

 18.62 

 19-37 

 18.14 

 18.94 

 17.69 

 19-25 

 17-58 



2. 04 



:.63 



^•75 

 t.23 



1-25 



t.67 



