The lines may be drawn a little closer by also estimating the 

 crude starch. The average of 21 results on soaked peas gave 13.98 

 per cent, the highest figure being 18.19 per cent and the lowest 

 11.08 per cent, while the average starch content of 21 samples of 

 matured peas canned in the fresh state was 11.05 per cent. Here 

 again there is an overlapping which renders the conclusion a little 

 uncertain. The average starch content, however, of soaked peas, 

 as indicated by this investigation, is approximately 4 per cent higher 

 than that of Early Junes and peas of similar quality. There is, fur- 

 thermore, some difference in the specific gravity of the two grades, 

 that of the fresh peas running from 1.10 to 1.14, whereas the figure 

 obtained for soaked peas varied from 1.12 to 1.16. 



It would therefore seem that the determinations enumerated 

 afford results which may serve to substantiate to a great degree con- 

 clusions drawn from physical examinations of such canned goods. 

 A few examples taken from the table are of interest: Samples Nos. 

 96 and 97 were labeled " Early June Peas," but both have the ap- 

 pearance of having been soaked, the peas being large, well-devel- 

 oped, mealy, and packed in a liquor which is very cloudy, thick, 

 and starchy in appearance. Comparing the results obtained on 

 these samples with the figures for Nos. 80 to 94, inclusive, which 

 were labeled the same way, it will be seen that the starch content is 

 decidedly higher in the case of the former samples. By this deter- 

 mination alone and the appearance of the goods it would be quite 

 safe to conclude that the peas had been soaked, but there is also a 

 difference in the specific gravity, which is somewhat higher in these 

 samples than in the others. The conclusion is further strengthened 

 by the amount of water found, which is less in the case of the sus- 

 pected peas than in those apparently true to label. Examples like 

 this might be multiplied, but these will serve as an illustration. 



Only 11 samples of Lima beans were examined, 4 of which were 

 stated by the manufacturer to have been prepared from dried Cali- 

 fornia Limas after being soaked in the same way as the peas. The 

 limited data obtained indicate that their water content when canned 

 in the fresh state is higher than when they are prepared from soaked 

 beans. The crude fiber and crude starch in the latter are higher 

 than in fresh beans. Calculated to the dry basis these differences 

 between the two grades of beans are not so pronounced, so that the 

 variation seems to be largely one of water content. The soaked 

 beans have a higher specific gravity, although the difference is not 

 sufficient to make the determination one of much value in judging 

 the product. With this vegetable, as with peas, great reliance 

 must be placed on the physical appearance of the goods. The Cali- 

 fornia Lima beans are very large and those used for the preparation 



[Cir 54] 



