Parsnip and White Bdyian Carrot. 5 



washings of the fibre, and allowed to settle in a glass beaker 

 for 24 hours. After that time the starch, which rendered the 

 water milky, was completely deposited at the bottom of the 

 beaker. The supernatant clear liquid was carefully passed 

 through a previously dried and weighed filter, into which the 

 starch was also transferred from the beaker. Being well washed 

 with distilled water, it was first dried between blotting-paper, 

 and finally in the water-bath at 2 1 "2 F., and then weighed. 

 Carrots, at least those examined, do not contain any starch, and 

 the watery solution passing through the linen can therefore be 

 heated at once for the determination of casein. 



4. Determination of Casein. The liquids from which the 

 starch was separated by the process just mentioned were heated 

 to the boiling point in a glass-beaker. 



Not the slightest precipitate was produced on boiling, thus 

 proving the total absence of soluble albumen, both in the carrot 

 and in the parsnip. 



A few drops of acetic acid were then added to the boiling 

 liquid, when a copious flaky precipitate of casein was formed. 

 This precipitate of casein was allowed to settle for 24 hours. 

 After that time the clear liquid above it was passed through a 

 weighed filter, on which the casein was also collected. The 

 precipitate was washed with distilled water as long as anything 

 was dissolved, and then dried at 212 until it ceased to lose in 

 weight. 



5. Determination of Gum, Pectin, and Salts insoluble in Alcohol. 

 The solution separated from the casein was evaporated on the 

 water-bath to a thickish syrup, which was treated with strong 

 alcohol to throw down pectin and gum. The gum, pectin, and 

 salts insoluble in alcohol thus precipitated were boiled repeatedly 

 with alcohol in order to remove any traces of adhering sugar. 

 When washed quite clean with alcohol, the residue was trans- 

 ferred into a weighed porcelain crucible, dried at 212 F., and 

 weighed. On burning, gum and pectin were dissipated, and 

 the salts insoluble in alcohol were left behind, which, being 

 deducted from the weight of the impure gum and pectin, gave 

 the proportion of pure gum and pectin. 



6. Determination of Sugar. The alcoholic liquids obtained 

 in determining the gum and pectin were introduced into a retort, 

 and the alcohol distilled off in the water-bath. The residue in 

 the retort was transferred into a porcelain crucible, and, after 

 perfect evaporation on the water-bath, dried at 230 F., until it 

 ceased to lose in weight. The drying process of the sugar is 

 exceedingly tedious, as it takes a long time to expel the water 

 completely from the sugar. 



The sugar thus obtained contains a considerable proportion of 



