i6 



Journal of Agricultural Research voi. xviii, No. i 



Starch is always found in sorghum juice. It will be discussed in sub- 

 section 4 of this section. 



(2) The; nonsugar solids. — This classification will include both non- 

 nitrogenous and nitrogenous compounds. In the former group the 

 organic acids are the most prominent. Malic acid is usually considered 



Fig. 13. — Development of the nitrogen-free extract in the various parts of the sorghum plant. 



to be the characteristic acid of sorghum juice. Parsons (12), however, 

 found the scale on the sugar pans to be about two-thirds calcium hydrogen 

 aconitate. In a series of unpublished experiments by the writers, malic, 

 citric, and tartaric acids were found to be invariably present. Also 



