DISEASES SUPERFICIALLY RESEMBLING BITTER PIT. 13 



CHEMICAL ANALYSIS OF JONATHAN APPLE. 



A chemical analysis of the Jonathan apple from a district in which "spotting" occurred was made 

 by P. R. Scott, Chemist for Agriculture. The apple was first taken as a whole, and the principal 

 contents determined. Then, as the skin was only concerned in the spotting, the ash contents of the 

 whole apple and of the skin separately were determined in normal and affected apples, so that a com- 

 parison might be made between the two. 



The following are the analyses : 



1. Jonathan Apple. Sample small, very ripe, with watery taste. 



Quantity taken . . .. .. .. .. .. 1,000 grins. 



Juice expressed .. .. .. .. .. .. 830 ccs.=866-5 grins. 



Gallons per ton of expressed juice .. .. .. 185 -51 



Weight of pulp 98 -3000 grins. 



Moisture of pulp .. .. .. .. .. 66 684 grms. (=67 '84% of pulp) 



Per cent, of juice in pulp (corrected) . . . . . . 70-82% by weight 



Per cent, of dry matter in pulp (corrected) . . . . 29' 18% ,, 



Per cent, of dry matter in whole apple .. .. 2 '868% ,, 



Per cent, of juice in whole apple .. .. .. 97 '132% ,, 



Specific gravity of juice . . . . . . 1 .044 @ 15C. 



Freezing point .. .. .. .. .. .. -'77 



Total solids 12-25% by volume. 11-73% by weight of juice. 



Ash 0-212% 0-203% 



Total acids (as malic) .. .. 0-258% ,, 0'247% 



Cane sugar 1'29% 



Reducing sugars (as dextrose) .. 8-69% 8'33% ,, 



Tannin 0-002% 0-0019% 



. | Juice 0-010% 



11 1 Whole apple (slice through centre) 0-0203% 



2. Percentage of dry material of ash content of whole apple and skins separately, of affected 

 and normal apples. 



Normal Apple. Normal Apple. Affected Apple. Affected Apple. 



Whole Apple. Skin. Whole Apple. Skin. 



o/ <y o/ o/ 



/o /o to /o 



Ash 2-170 2-008 1-452 2-870 



Containing 



Fe 2 O s ' A1 2 O 3 .. 0-045 0-068 0-071 0-049 



Mn s O 4 0-005 0-004 



CaO 0-109 0-260 0-071 0-185 



MgO 0-092 0-316 0-090 0-455 



K 2 0-746 1-006 0-591 1-141 



SO 3 0-125 0-577 0-047 0-178 



P 2 6 0-195 0-250 0-127 0-290 



Nitrogen 0-529 1-092 0-339 0-861 



Tannin 0-050 0-120 



Sugars (as dextrose) . . 3 50 3 80 



The most striking differences between the normal and the affected skin of the apple lie in the 

 proportions of sulphuric anhydride, nitrogen, and tannin respectively. 



The salts in the form of sulphates are only about one-third that of the normal. The nitrogen is 

 considerably less than the normal, while the tannin is fully twice as much as the normal. In all these 

 chemical relations there is no evident clue to the discoloration of the skin of the Jonathan apple, 

 except that an excess of tannin might be supposed to favour it. 





