ee 
W. O. Atwater on Avieriedin Maize. 867. 
one gram of meal. The first portion was evaporated to dryness 
in a platinum capsule, weighed, ignited, weighed again, and the 
difference reckoned as aqueous extract, ash-free. From the last 
weight was subtracted the weight of the capsule and the differ- 
ence was reckoned as ash. The results are as follows: 
A. BD C. Dz 
Aq. ext. ash-free,.___.- 7°22 7°14 7°85 16°28 
PN SS ae font “14 88 8 97 
: ‘ 
otal aq. extioLk oo 22. 5 7°96 8°02 8°53 17°25 
gulated albuminoid, separated from the solution. 
he quantity was however ve small, and its estimation was 
hot attempted. Stepf gives the amount of albumin in the 
maize he examined at 0°62 per cent. 
The researches of yon Bibra* indicate the absence of dextrin 
from the cereal grains, a conclusion which is quite in accordance 
rith my own qualitative examinations. I have therefore con- 
sidered the aqueous extract to consist of sugar and gum exclu- 
sively, so far as its non-nitrogenous ingredients are concerned. 
The second portion of the aqueous solution was also evapo- 
tated to dryness at near 100° C., treated with alcohol of 66 per 
per cent, filtered, the filtrate evaporated to dryness, and the res- 
ldue treated as before. The following results were obtained: 
A. B 
: C. D. 
Dissolved in Alcohol, 695 . 720 S63 11°53 
Undissolved, 027 000 2°32 4°75 
It is probable that the aleohol of 66 per cent carried gum into 
Solution. In B the albuminoid was also dissolved. 
sis, The precipitated suboxyd of copper was collected on 
Meeps filters, and the sugar was reckoned as glucose. I ob- 
ned :— 
Sugar and Gum, per cent. 
A. IL B. u. C. 11. D. 5. 
pc 3-00 4°78 3-05 1164 
Gum, by difference, . . .4°22 2°36 480 4°64 
Want of time cut short my work at this point, and I regard 
these determinations of sugar and gum as open to revision. 
* Die Getreidearten und das Brod, passim. 
