AGRICULTURAL TEXT-BOOK. 225 



in fresh Parsnips is about the same as that contained in turnips. In a 

 dried state, however, turnips are richer in protein compounds than pars 

 nips. 



486. Detailed proximate composition of Parsnips. ( Voel- 

 cker.) 



In natural state. Calculated dry. 



Water, - - - 82.050 



Cellular fibre, 8.022 44.691 



Ash united with the fibre, - 0.208 1.159 



Insoluble protein compounds, - 0.550 3.0G4 



Soluble casein, - 0.665 3.704 



Gum and Pectin, - 0.748 4.166 



Salts insoluble in alcohol, - 0.455 2.535 



Sugar, - . 2.882 16.055 



Salts soluble in alcohol, - 0.339 1.888 



Ammonia in the state of ammonical salts, 0.033 0.184 



Starch, - - 3.507 19.537 



Oil, 0.546 3041 



487. Inorganic analysis of the Parsnip. (Richardson.) 

 Potash, - - 3612 

 Soda, - 3.11 

 Magnesia, - - - 9.94 

 Lime, 11.43 

 Phosphoric acid, ... 18.66 

 Sulphuric acid, - - 6.50 

 Silica, - 4.10 

 Phosphate of iron, ... 3.71 

 Chloride of sodium, - - 5.54 



By this it will be perceived that it belongs to the class of 

 potash plants, but that it is also rich in the phosphates. The 

 etarch is all deposited in the external layers of the roots ; the 

 second layers contain much more protein compounds than either 

 the heart or the outer layers. It will thus be noticed that the 

 albuminous or protein compounds are not uniformly distributed 

 throughout the whole mass of the root. 



Layers between 



In outer lavcrs. Heart. the heart and the 



outer layers. 



Per centage of nitrogen, 1.039 1.069 1.500 



Equal to 

 Protein compounds, 6.493 6.668 9.375 



15 



