§ 133. BEETS, TURNIPS. 



257 



c. starch* — ^Wash 2 grms. of the powdered substance 

 on a filter, with cold water, and then, if much gluten is 

 present, wash with alcohol containing sulphuric acid, and 

 finally with water. Treat the residue with dilute sul- 

 phuric acid or malt, to convert the starch into glucose, 

 and estimate the glucose with the standard cupric solution 



(§ 81)- 



The difference between the sum of the weigrhts of the 



o 



cellulose, protein compounds, and mineral ingredients in 

 the dried substance, and the weight of the substance 

 insoluble in water, alcohol, and ether, gives the amount of 

 difficultly soluble noil-nitrogenous matters, of which starch 

 will form a considerable part. 



Analysis of the Pea. (Voelcker.) 



Watd- 



Ash or uon-volatile matter, . . 



Protein compounds 



Fat 



Cellulose (fibre) 



Starch .^. 



Su^ar 



Other non-nitrogeuous matter 



BEETS, TURNIPS. 



133. To estimate the value of tliese for fodder, deter- 

 minations of water, albuminoids, mineral matters, cellu- 

 lose, and the total amount of other non-nitrogenous 

 matters, are important. 



For the manufacture of sugar, the estimation of this 

 ingredient is of greatest importance. 



The part of the beet that is insoluble in water consists 

 mostly of cellulose and pectose, while in the aqueous solu- 

 tion, sugar, inorganic salts, and albuminoids, are to be 

 found. 



a. Water. — Slice the roots after they have besn proper- 



