8 



On the Composition of the 



Ash. 1. 275-05 grains of fresh parsnip left, on burning, 

 2 '60 grains of ash : 100 parts of the fresh root, therefore, con- 

 tain '941 per cent, of ash, or 5*16 per cent, in the dried state. 



2. 275'7 grains of fresh parsnip left, on burning, 2*55 grains 

 of ash : 100 parts of fresh parsnips consequently gave 0*924 per 

 cent., or 100 parts in the dried state gave 5*23 per cent, of ash. 



Protein Compounds. 1. 15'8 grains of substance, dried at 

 212, burned with soda-lime, gave 2*88 grains of chloride of 

 platinum and ammonium : or 100 parts of dry parsnips contain 

 1*14 per cent, of nitrogen, which is equal to 7' 12 per cent, of 

 protein compounds. In the natural state parsnips consequently 

 contain 0'20 of nitrogen, or 1'25 per cent, of protein compounds. 



2. 12'74 grains of substance, dried at 212, burned with soda- 

 lime, gave 2*42 grains of chloride of platinum and ammonium: 

 or 100 parts of dry parsnips contain 1*19 per cent, of nitrogen, 

 equal to 7 '43 per cent, of protein compounds. 



Fresh parsnips, according to this determination, therefore, 

 contain 0-21 of nitrogen, or 1*31 per cent, of protein compounds. 

 According to these determinations, the general composition of 

 fresh parsnips may be represented as follows : 



I. Experiment. II. Experiment. Average. 



Water .... 



Inorganic matters (ash) 



Nitrogenised organic substances, ca- 

 pable of producing flesh . 



Substances free from nitrogen, and 

 fitted for support of animal heat 

 and the formation of fat . 



81780 

 0-941 



1-310 



82-320 

 0-924 



1-250 



15-969 15-506 



82-050 

 0-932 



1-280 



15738 



100-000 100-000 100-000 



And that of parsnips dried at 212 F. 



I. Experiment. II. "Experiment. Average. 



Nitrogenised substances, capable of 



producing flesh 

 Substances not containing nitrogen 



fitted for support of animal heat 



and the formation of fat 

 Inorganic matters (ash) 



7-43 



87-41 

 5-16 



7-12 



8765 

 5-23 



100-00 100-00 



7-27 



87-54 

 5-19 



100-00 



A glance at these numerical results will show that parsnips 

 contain 6 to 8 per cent, less water than turnips, and 5 to 6 per cent, 

 less than mangolds. The quantity of flesh-forming substances 

 in fresh parsnips is about the same as that contained in turnips. 

 In a dried state, however, turnips are richer in protein com- 

 pounds than parsnips. 



