Parsnip and White Belgian Carrot. 1 1 



state 0*813 of nitrogen, equal to 5*081 of protein compounds. 

 According to these determinations the general composition of 

 fresh carrots grown in 1851 may be represented as follows: 



I. Experiment. II. Experiment. Average. 



Water . . . .88*060 88-470 88-260 



Organic matters containing ni- 

 trogen, capable of producing 

 flesh . . . -596 -596 -596 



Substances not containing ni- 

 trogen, fitted to support respira- 

 tion and for the formation of fat 10 604 10* 184 10-399 



Inorganic substances (ash) . '740 -750 '745 



100*000 100*000 100-000 



The dried carrot consequently has the following general com- 

 position : 



I. Experiment. II. Experiment. Average. 



Organic matters containing ni- 

 trogen (flesh-forming principles) 5-081 5 '081 5081 



Substances free from nitrogen 

 (heat and fat producing sub- 

 stances) . . . .88-699 88 '359 88*629 



Inorganic matters (ash) . . 6-220 6 '560 6*290 



100-000 100-000 100-000 



b. Carrots grown in 1852. 



Water. 1. Fresh carrots were found to contain 88*567 per 

 cent, of water. 



2. In a second experiment 100 parts of fresh carrots lost 

 88'867 per cent, of water. On an average the fresh carrots of 

 1852 growth contained 88 717 per cent, of water. 



Ash. 1. In the first determination the percentage of ash in 

 fresh carrots was found to amount to 0*697 per cent. The dried 

 carrot accordingly contained 6 10 per cent, of ash. 



2. In a second determination the percentage of ash in carrots 

 in their natural state amounted to 0'706 per cent. In the dried 

 state, according to this determination, carrots contain 6*26 per 

 cent, of ash. 



Protein Compounds. 15*79 grains of carrots, dried at 212 F., 

 burned with soda-lime, gave 2 '20 grains of chloride of platinum 

 and ammonium, 100 parts of dried substance thus contain 

 0*875 per cent, of nitrogen, equal to 5*462 of protein compounds. 

 In the natural state, consequently, these carrots contain 0*098 

 per cent, of nitrogen, or 0*612 of protein compounds. The ge- 

 neral composition of the carrots in their natural state thus was as 

 follows : 



