AGRICULTURAL CHEMISTRY 



The Carbohydrates of Pasture and Hay Crops 

 As Related to Their Utilization by Cattle 



Chemical analysis of the 23 samples (13 grasses and 10 legumes) ob- 

 tained for this project is under way but the results and succeeding conclu- 

 sions are not available at this writing. The technique or analytical pro- 

 cedure is consistent with the standard method used at this experiment 

 station. 



T. G. Phillips, T. O. Smith 



Study of Thiamine Assay Methods 



Current activities concern the application of the previously proved 

 procedure to various foods and biological fluids. Due to illness of the 

 project leader the results are deferred for later publication. 



A. E. Teeri 



Factors Affecting the Nutritive Value 



Of New Hampshire Grown Fruits and Vegetables 



/. The Effect of Quick-Freezing on the Vitamin Content of Straw- 

 berries. Two varieties, Catskill and Howard 17, were procured from 

 the same commercial grower as in the previous year. For a study of 

 seasonal variation field samples were analyzed at the following times: the 

 first picking, June 21; height of season, June 28; and last picking, July 

 5. For the effect of quick-freezing and storage on both varieties the ber- 

 ries were obtained from the height of season picking, June 28. 



The data on the fresh berries show that the Catskill variety contains 

 a higher content of ascorbic acid. Both varieties showed appreciable sea- 

 sonal variation but with opposite trends. The Catskill started high and 

 declined as the season progressed while the Howard 17 started low and 

 increased at each picking. 



Catskill Howard 17 



Per cent Ascorbic acid Per cent Ascorbic acid 

 Date of picking moisture in mg. per 100 g. moisture in mg. per 100 g. 



June 21 90.6 61.3 92.8 32.3 



June 28 91.7 48.4 91.3 41.0 



July 5 89.2 50.1 89.4 48.3 



Last year's various studies were all made on one picking (height of 

 season) of Catskill berries, the fresh sample containing 90.5 per cent 

 moisture and 49 mg. ascorbic acid per 100 grams (fresh weight). At 

 that time three methods of freezing preservation were used: (1) in 50 

 per cent sugar syrup, (2) whole dry pack, (3) blanched prior to freez- 

 ing whole dry pack. This year the following methods were used with 

 Catskill: (1) whole dry pack, (2) in 40 per cent sugar syrup, (3) in 50 

 per cent sugar syrup, (4) whole-packed with dry sugar. Methods 1 and 

 4 were also used with Howard 17. 



