330 Prof. Norton on the Analysis of the Oat. 
After weighing, it is safer to re-dissolve the oil, and evaporate 
again, as some of the sugar sometimes finds its way over with it. 
6. The mass left in the retort is now treated with water to dis- 
solve the sugar; this solution is also evaporated to dryness in a 
small weighed capsule. It is an impure sugar, always containing 
more or less of the soluble salts of the inorganic part. 
7. The substance originally dissolved by aleohol and finally 
left undissolved by water in the retort, was considered analogous 
to the glutin of wheat, and was accordingly set down as such in 
the analyses. It was collected, dried, and weighed, either in a 
cup or on a filter. 
Having now described the process employed, I will proceed to 
give the results obtained by it in four specimens of grain, the 
same four of which the full inorganic analysis of the ash was 
given. 
The soluble salts of the ash are in these analyses distributed to 
some extent among nearly all the substances. It is impossible 
to say how much water dissolves when the grain is unburned, 
and an indefinite quantity of this undetermined portion is thrown 
away in the solution from which the starch, é&c. are obtained. 
The quantities contained in the precipitates can only be deter- 
mined by burning them all. Ihave, in the following analyses, 
considered the greater part of the loss as alkaline salts, and have 
the sums up to 100. 
Proximate Composition of the Organic part, in four samples of 
the Grain of Oats. Calculated dry. 
Taste XXXVI. 
Hopeton Oats, jHopeton Oats, |Hopeton Oats, Potato Oats, | 
gad Northumberland. | Ayrshire. | Ayrshire. _|Northumberland. 
Starch, 90°24 64:80 , 65°60 
Sugar, i 451 1-58 2-09 0-80 
Gum, Pac 2-10 2-41 2-12 2:28 
OB psdaisug eh sass 5-44 6-97 6-41 738 
Casein, (avenine,) . 15-76 16:26 17:72 16:29 
Albumen, 9. . 0-46 129 1-76 e17 
Glutin;:. Gs ais 2-47 1-46 1-33 1-45 
pidermis, ‘ ; 1-18 2:39 2.84 2:28 
Alkaline salts and loss 2:84 1:84 0-94 1:75 
100-00 100-00 F. | 100-00 F-. 100-00 
In reference to the above table, we naturally turn our attention 
1. To the Starch.—The four results are remarkably uniform. 
I am inclined to think, however, that the-starch may be stated a 
little too low in this table, for reasons which will afterwards ap- 
pear. As the table at present stands, the quantity of starch in the 
oat is nearest to that in , 
_ 2. The Sugar.—This, as I have said, is impure, and a little 
po a should be made from its weight, especially in Hopeton 
oat, No. 1. 
