308 
A valuable paper on the chemistry of the banana was published b 
the late M. B. Corenwinder in S ales Agronomiques, i ii. (1876), 
d from 
in transit to Lille. He found 34 per cent. of peel and 66 per cent. of 
pulp. His best fruits, while sound, gave 15:9 per cent of sucrose and 
5:9 per cent of glucose. Ilf] worst gave 2:84 per cent. of sucrose and 
11:84 per cent. of gluco 
Corenwinder gives the following complete anaiysis of th 
o 0 g p y e pulp 
Composition of fresh BRAZILIAN BANANA (pulp only). 
Water - 72:46 
Sugar (sucrose) - - 15°90 
Sugar (glucose) - - 590 
Cellulose - s " 38 
*Albuminoids  - - «cc MI 
Pectose > =: 1:95 
Oil &c. - 2 - ^ 95 
h - - =~ 103 
100-00 
The composition of the ash ded the pulp) is given by Corenwinder. 
In the opinion of Professor Chure there d is n possible mistake bere in 
regard to the magnesium carbonate. prese 
MINERAL Composition of the Asa from the Purere of the BRAZILIAN 
BANANA. 
Potassium sulphate - oui RG} 
otassium chloride - - 1434 
Magnesium phosphate - 224 
Potassium phosphate - 2712 
Potassium carbonate - - 41°66 
Magnesium carbonate - 6:54? 
Calcium carbonate — - v CD 
Ferric "m - - or O36 
Silica - = - 296 
100-00 
In the South Kensington Museum Handbook on “ Food” (reprint of 
1893, p. 135) Professor Church, F.R.S., gives an analysis of fresh- 
peeled bananas (apparently nearly, if not quite, ripe). This affords 
information on a point not already discussed. The bananas were those 
usually sold in shops in this country, and it is not improbable they were 
Can anary bananas yielded by Musa Cavendishit. 
E Containing nitrogen ‘34. 
