REMINGTON'S ANALYSES OP FRUITS 



Kinds of Fruit 



Apple 



Apricot 



Blackberry "I 



Rubus Villosus | 



" Canadensis i 



" Trivialis J 



Bilberry <Vac. Rssinosum) . 



Cherry 



Currant (red) 



Gooseberry 



Peach 



Pear 



Pineapple 



Plum 1 



Raspberry {Ruhus Idoeus). . 



Strawberry 



Sugar 

 Per cent. 



7 to lo 

 I to 2 



S 



8 to 13 



4 to 7 



6to& 



ij 



7 



2 



T to 2 



3 toS 

 3 to 7 



Free Acid 

 Percent. 



i to I 

 J to I 



I 



I 



I to 2 

 i 



7 

 I 

 i to I 



I 

 I 



Pectinous 



Substances 



Per cent. 



S 

 5 to 10 



1 to ij 



, i 



J to 3 



i 



J to 2 



5 

 3 

 3 



2 to II 



2 to 5 



Albu- 

 minous 

 Substances 

 Per cent. 



S 



i to I 



I 



it0 3 

 I to i 



ANALYSES OF FRUITS: U. S. DISPENSATORY: 

 WOOD & BACHE 



Barberry: 



Per cent. 



Malic acid S-92 



Sugar 4.67 



Gum 6.61 



Water 67.16 



Salts, Potassa, and 

 Lime 06 



Mulberry: (Analysis of H. Van 

 Heese) : 



Per cent. 

 Glucose and uncrys- 



tallisable sugar g . 1 9 



Free acid (supposed 

 to be malic and tar- 

 taric) 1.86 



Ash U.57 



Album, matter 0.39 



Pectic " ; fats, 



salts, and gum 2.03 



Water 84.71 



Insoluble matter as 

 seeds, pectose, cellu- 

 lose, etc 1.25 



Fig: (Grape-sugar, gum, and 

 mucilage. Koenig's Anal.) 



Percent. 



Water 31.20 



Nitrogenous material. 4.01 



Sugar 49.79 



Ash 2.86 



Reckoned on the weight of 

 absolutely dry material the ni- 

 trogenous material: 5.75%; 

 sugar: 12.s(>%. 



Prune: Koenig's Analysis. 

 (Contains uncrystallisable 

 sugar, malic acid, and muci- 

 laginous matter). 



Per cent. 



Water 29-30 



Nitrogenous mat 2.50 



Fat Si 



Sugar 44.3s 



Other nit. free mat.. 17.89 



Free acid 3.72 



Woody fibre (not in- 

 cluding stone) 1.48 



Ash 1.38 



320 



