18 



CHEMISTRY AND USES OF THE POTATOE. 



Fibrin. Starch. Veg.Album. Gum. Acids and Water. Analyst. 



Salts. 

 Sweet potatoe 8'2 15'1 O'S 74-3 Einhof. 



Potatoe of Peru 5 '2 

 " England 6-8 



Onion potatoe 84 

 " Voigtland 7-1 

 " cultivated"} 



in the envi- >6'79 



rons of Paris. ) 



133 0.92 



3-3 1-4 73-12 Henry. 



(64.) Pereira, in his valuable work on " Food and Diet," 

 gives a full analysis of the potatoe by Michalles. 



PROXIMATE COMPOSITION OF THE POTATOE. 



Water . '. . '% '. . . 66875 



Starch and amiglaceous fibre . . . . 30'469 



Albumen . ;. ^ . '"'.*" . :- Y" ; '-.' 0'503 



Gluten . i . . . . 0-055 



Fat . . , ,, 0-056 



Gum % " '^ . . 0-020 



Asparagin '. '. " . . . . . ! 0'063 



Extractive ...... 0'921 



Chloride of Potassium ..... 0'176 



Silicate, phosphate, and citrate of iron, manganese, ^ 



alumina, soda, potash, and lime (of these potash V 0*815 

 and citric acid are the prevailing ingredients) ) 



Free citric acid . ; . . . -t 0'047 



100 000 



(65.) The solanine exists principally in the leaves and 

 stem, and perhaps in the root to a very small extent. It is 

 composed, according to Blanchet, of 



Carbon. 

 62-11 



Hydrogen. 

 8-92 



Nitrogen. 

 1-64 



Oxygen. 

 27 '33 



