On the Composition and Nutritive Properties of 



In short, all the soluble constituents of mangolds, more espe- 

 cially the sugar, are much more sparingly present in the pulp 

 than in the root ; and the insoluble matters, especially crude woody 

 fibre, are more abundant in the pulp than in the root itself. 



Since there is nearly 3^ per cent, more water in the pulp 

 than in the root, the comparison of the pulp in its natural state 

 with the fresh root does not bring out as strikingly the changes 

 which mangolds experience in the distiller's hands as would be 

 the case if both contained the same amount of water. I have, 

 therefore, calculated the composition of the two mangold-roots 

 in a perfectly dry state, and placed in the subjoined Table the 

 results side by side with those which represent the composition 

 of the two specimens of dried pulp. 



Composition of Two Specimens of Mangold-wurzel and Pulp, 

 dried at 212 F. 



Mangolds, Orange Globe. Pulp. 



Sugar, gum and soluble pectin) 5g . 98 65 . 26 23 '. 98 ^ 



compounds .... j 



Soluble mineral matter .. .. 10*79 



* Soluble albuminous compounds 7*62 



f Insoluble albuminous compounds 1*14 



Cellular fibre and insoluble pec- ) 20*57 



tinous compounds (crude fibre) J 



Insoluble mineral matters -90 



*Con tain ing nitrogen 

 fContaining nitrogen 



100-00 



1-22 



18 



100-00 



1-23 

 14 



100-00 100-00 



1-07 

 1-32 



Total nitrogen .. .. 1*40 1'37 2-39 



Equal to protein compounds 8'76 8 57 14-92 



a There is scarcely any sugar included in these numbers. 



1-26 

 1-36 



2-62 

 16-37 



The preceding figures suggest the following observations : 



1. In the same state of dryness mangold-wurzel contains 

 2J- times as much sugar, gum, and soluble pectinous compounds 

 as the pulp. 



The average proportion of these soluble organic matters in the 

 two roots, dried at 212 Fahr., and analysed by me, is 62'12 per 

 cent. In the dried pulp the average of the two samples is only 

 24-4. There is thus a difference of 37 '9, or 38 per cent, in 

 round numbers, in favour of the mangolds. 



2. On the other hand, in the same state of dryness, the pulp 

 contains nearly double the quantity of albuminous compounds 

 that is found in the root. 



The average proportion of albuminous compounds in the dry 

 mangolds is 8*66 ; in the pulp it is 15*64 thus leaving a differ- 

 ence of 7 per cent, in round numbers, in favour of the pulp. 



