216 



FOODS AND FOOD ADULTERANTS. 



Analyses of gingers. 

 [Whole ginger root 



[Commercial ground.] 



From these results it appears that the ash is quite variable, a pure 

 sample having as much as 7.02 per cent, and as little as 3.44 per cent., 

 the whiter varieties having the least and the brown the most. From 

 the ether extract little can be learned. There is no distinction even 

 between the pure and adulterated, the adulterations having a very 

 similar amount of extract. Of the pure samples the white has the least, 

 as well as the least ash. Of fiber the least, as would naturally be ex- 

 pected, is found in the whitest and best scraped and prepared varieties. 

 Of albuminoids it may be said that there is no greater variation in the 

 pure samples than in those which proved to be adulterated. When 

 foreign hulls are present the amount may be much larger. The deter- 

 minations of starch do not show that the samples have been diluted with 

 cereals or any farinaceous matter, neither could any be detected under 

 the microscope. 



The chemical examination proves consequently most unsatisfactory, 

 and it is only possible to give the following hints for pure ginger : 



Ash 



Volatile oil 



Fixed oil 



Starch 



Crude liber 



Albuminoids .. 



Per cent. 



Water 11. 00 to 9.10 



7. 02 to 3. 39 



2. 54 to . 96 



4. 58 to 2. 29 



f)3. 33 to 46. 16 



7. 65 to 1. 70 



10. 85 to 5. 25 



