OS BITTER CASSAVA. Ill 



Per-centage of various items : 



Cassaripe 5 - 75 per cent. 



Cuticle (not dried) 2 - 01 „ 



The reaction of the cassaripe was strongly acid, and it appeared much 

 more gummy than the one obtained from the fusiform root without the 

 tunica. 



Proportion of fibre to starch, as. . . 10 : 34. 



Analysis of a large-sized Tapering Root. — No. III. 



Weight of the entire root 709 - 92 grammes. 



„ „ cuticle (dry) 3 - 22 „ 



„ „ tunica (dry) 27'28 ,, 



„ „ starch, not including that of tunica... 167'35 „ 



„ „ fibrous residue (dry), do., do 72'95 „ 



„ „ dry extract from juice, do. do 25 - 42 „ 



„ „ cassaripe 44 - 93 „ 



Which corresponds to 6 - 33 per cent, cassaripe, whose reaction was strongly 

 acid. 



The proportion of fibre to starch, as 10 : 23 



Composition of the large-sized Tapering Root in 100 parts. 



Keddish-brown cuticle - 45 per cent. 



Tunica 3-84 „ 



Starch, not including that of tunica 23 - 57 ,, 



Fibrous residue, do., do 10 - 28 „ 



Dry extract from juice, do., do 3 - 58 „ 



Water 58"28 



100-00 



Tire general process of analysis was as follows : — After the root had 

 been thoroughly washed, so as to remove all sand and soil, it was allowed 

 to dry again spontaneously. After this, the entire root was weighed. The 

 cuticle was then carefully removed with a penknife, and pushed into a 

 deep and narrow glass vessel (to prevent evaporation), in which it was also 

 weighed. In No. I. and II., the tunica was also carefully removed, by 

 slicing it off with the back of a table-knife, after having made an incision 

 throughout the length of the root. The starch was determined by grating 

 the root, with or without tunica, on a common grater, mixing with suffi- 

 cient water to form a thin paste, then pressing it in a linen bag, and 

 repeating this process three times to obtain the juice ; after which the 

 remaining pulp' was well kneaded in a linen bag under water, till clean 

 water did not become milky any more. The starch which settled from 

 the different liquids was collected, washed, and dried at a temperature a 

 little above the boiling point of water. The juice was evaporated, first to 

 the consistency of honey, and weighed ; and, finally, it was boiled down 



