

Parsnip and White Belyian Carrot. 



9 



In the following table the results of the detailed proximate 

 analyses of parsnips are contained : 



Detailed proximate Composition of Parsnips. 



Water . : . . 



Cellular fibre 



Ash united with the fibre 



Insoluble protein compounds 



Soluble casein . . 



Gum and pectin 



Salts insoluble in alcohol 



Sugar 



Salts soluble in alcohol . 



Ammonia, in the state of ammoniacal salts 



Starch . 



Oil 



100-005 100-025 



The ash of parsnips has been analysed by Dr. Richardson, with 

 the following results : 



Composition of the Ash of Parsnips. 

 Potash 36-12 



Soda 



Magnesia . 

 Lime 



Phosphoric acid 

 Sulphuric acid 

 Silica 

 Phosphate of iron 

 Chloride of sodium 



3-11 



9-94 



11-43 



18-66 



6-50 



4-10 



3-71 



5-54 



By moistening a transverse section of the root of parsnip with 

 tincture of iodine the external layers are coloured deep violet- 

 blue, whilst the remaining portion of the root is not discoloured. 

 By this means three distinct circles can be distinguished on a 

 transverse section of parsnip : one interior, formed by the heart 

 of the root, an exterior coloured deep violet-blue by the pro- 

 duction of iodide of starch, and an intermediate circle between 

 the heart and the exterior blue coloured zone. This shows dis- 

 tinctly that starch does not exist in the heart, nor in the layers 

 next to it, but that it is all deposited in the external layers of 

 the root. 



On further examination of these three sections of the root, I 

 have also found that the intermediate layers contain much more 

 protein compounds than either the heart or the outer layers, where 

 the starch is deposited. The intermediate portions between the 

 heart and the outer layers, indeed, contained in this instance 



