8 BULLETIN 1096, U. S. DEPARTMENT OF AGEICULTUEE. 



Table 9. — Peanut skins ("red shins " or the coverings of peanut meats). 



Sam- 

 ple 

 No. 



Taken from— 



Moisture. 



Ash. 



Ether 

 extract. 



Protein. 



Fiber. 



Nitrogen- 

 free 

 extract. 



29634 

 29145 

 31228 

 31229 

 31248 



Peanut-butter plant, Virginia vari- 

 ety. 



Peanut-butter plant, Spanish vari- 

 ety. 



Confectioners' plant, Virginia vari- 

 ety. 



Peanut-butter plant, Spanish vari- 

 ety. 



Peanut skins removed by hand, 

 Spanish variety. 



Per cent. 

 6.6 



3.1 



7.3 



9.1 



9.3 



Per cent. 

 4.2 



2.8 



3.4 



2.5 



3.0 



Per cent. 

 28.6 



28.4 



30.1 



31.2 



4.5 



Per cent. 

 21.1 



16.1 



18.1 

 16.5 

 12.7 



Per cent. 

 9.1 



11.8 



11.4 



10.3 



11.2 



Per cent. 

 30.4 



37.8 



29.7 



30.4 



59.3 



Table 10. — Peanut germs ("peanut hearts") 



Sample 

 No. 



Moisture. 



Ash. 



Ether 

 extract. 



Protein. 



Fiber. 



Nitrogen- 

 free 

 extract. 



31232... 



31236... 



Av. 



Per cent. 

 4.5 

 6.7 

 5.6 



Per cent. 

 2.9 

 3.3 

 3.1 



Per cent. 

 45. 5 

 45.8 

 45.4 



Per cent. 

 28.8 

 29.5 

 29.1 



Per cent. 

 6.0 

 3.0 

 4.5 



Per cent. 

 12.3 

 1L7 

 12.0 



Table 11. — Peanut meats. 



Sample No. 



Moisture. 



Ash. 



Ether 

 extract. 



Protein. 



Fiber. 



Nitro- 

 gen-free 

 extract. 



29254 



Per cent. 

 4.3 

 4.4 

 4.3 

 5.0 

 4.4 

 5.4 

 5.6 

 4.4 

 4.9 

 5.2 

 5.4 

 5.2 

 4.4 

 5.2 

 4.4 

 5.1 

 4.5 

 4.5 

 4.5 

 4.8 



Per cent. 

 2.3 

 • 2.4 

 2.3 

 2.2 

 2.4 

 2.5 

 2.6 

 2.8 

 2.6 

 2.4 

 2.3 

 2.6 

 2.4 

 2.1 

 2.5 

 2.5 

 2.5 

 2.7 

 2.4 

 2.4 



Per cent. 

 48.0 

 48.2 

 47.8 

 47.1 

 50.4 

 47.6 

 4.5.6 

 45.7 

 45.5 

 47.6 

 46.1 

 46.1 

 48.2 

 48.4 

 47.9 

 46.0 

 47.5 

 46.7 

 47.1 

 47.2 



Per cent. 

 27.8 

 32.2 

 29.8 

 31.4 

 28.5 

 30.0 

 29.6 

 28.7 

 29.9 

 30.4 

 30.6 

 30.6 

 29.1 

 29.5 

 28.9 

 29.5 

 29.5 

 28.6 

 31.1 

 29.8 



Per cent. 

 2.6 

 2.3 

 2.8 

 2.3 

 3.7 

 2.7 

 3.2 

 3.3 

 2.6 

 2.9 

 3.1 

 2.4 

 2.6 

 2.4 

 2.5 

 3.2 

 2.8 

 3.1 

 2.8 

 2.8 



Per cent. 

 15.0 

 10.5 

 13.0 

 12.0 

 10.6 

 11.8 

 13.4 

 15.1 

 14.5 

 11.5 

 12.5 

 13.1 

 13.3 

 12.4 

 13.8 

 13.7 

 13.2 

 14.4 

 12.1 

 12.9 



29335 



31401 



31409 



31239 



31246 



31249 



31250 . ... 



31253 



31383 



31297 



31280 . . . 



31302 



31304 . ... 



31310 



31317 



31318 



31405 



31328 



Average. - 



The ether-extract determination for the sample of skins removed 

 by hand from the unheated peanuts is noticeably different from that 

 for samples obtained from peanut-butter plants and confectioners' 

 establishments. On this sample the proportion of skins to meats 

 was approximately 2.5 per cent. Sample 29145 contained 0.3 per 

 cent of invert sugars and 2.4 per cent of nonreducing sugars. 



The peanut germs analyzed (Table 10) were obtained at peanut- 

 butter plants and confectioners' establishments. They are bitter, 



