SPICES AND CONDIMENTS. 



181 



The analytical determinations gave the following results : 



Analyses of mustard. 

 [Whole-seed flour.] 





f Commercial mustard flour.] 



Abnormal figures in full-faced type. 



DISCUSSION OF THE ANALYSES. 



The results obtained with pure seed, ground in the laboratory, show 

 that flour of mustard is fairly constant in its composition. 



Water is present in small amount, as is generally the case in oil seeds, 

 varying between 3 and 7 per cent. Hassall found from 5.16 to 5.70, 

 and Waller and Martin 7.52 to 4.95. 



Ash is quite constant between 4 and 6 per cent., so that the presence 

 of foreign mineral matter is readily detected. Blyth places the varia- 

 tion between 5.1 and 5.3, Waller and Martin between 4.40 and 5.62, 

 while in ground samples it falls as low as 2.05, Waller and Martin, or 

 1.90, our own results, owing to the addition of organic adulterants, such 

 as wheat flour, or rises to 16 per cent, from the addition of gypsum. The 

 determination is therefore an extremely valuable one. 



Volatile oil is present naturally in the seed in but small amount. 

 The percentage we have found to be rather variable, as much as 2.06 

 having been found in an English yellow seed and as little as .55 in 

 another. Hassall found from .71 to 24 per cent. Its presence is not of 

 importance. 



Fixed oil is one of the most prominent constituents of the seed, vary- 

 ing in amount from 31 to 37 per cent. Waller and Martin give results 



