FRESH FRUITS. 



41 



ANALYTICAL DATA. 



FRESH FRUITS AND FRUIT JUICES. 



Table 9. — Composition of jre><li fmU^.'' 



Fruit and analyst. 



Nnm- 

 ber of 

 sam- 

 ples. 



Total, 

 solids. 



Apples: 



G. E. Colby— >' 



Average 



Maximnm 



Minimum 



C. A.Bro^vne — <• 



Average 



Maximum 



Minimum 



Edgar Richards— •' 



Average 



Maximum 



^rinimum 



F. Konig <^ 



H.Kremla— <■ 



Average 



Maximum 



Minimum 



Apricots: 



(T.E.Colby— b 



Average 



Maximum 



Minimum 



F. Kunig <^ 



Blackberries: F. Konig <■ 



Cherries: 



(t. E. Colby— >^ 



Average 



Maximum 



Minimum 



F. Konig <^ 



Mole.schott'' 



H. Kremla f 



Currants: F. Konig « 



Figs: 



G. E. Colby—'' 



Average 



Maximum 



Minimum 



Oranges: 



G. E. Colby— >• 



Average 



Maximum 



Minimnm 



" From other laboratories. 

 ''Calif. Expt. Sta. Kept., 1897- 

 •^ Penn. Dept. of Agr. Bui. 58 

 ^V. S. Dept. Agr. Kept., 1886 



n 



Ash. 



Acidity 



expres.sed 



as 



H2SO4. 



j Per ct. \ Per ct. Per cent. 



13.77 0.240 0.376 



13 .; 16.47 .320 .670 



9.37 .170 .190 



16.43 

 28. ;3t; 

 13. 46 



14. 34 

 15. 75 

 12. 75 

 6 18.78 



13. 59 



20. 13 

 38.84 

 11.46 

 19.74 

 22. 30 

 21.95 

 15. 23 



.34 

 .17 



13.65 . .288 



16.55 i .404 



10.60 .228 



17 16.42 .310 



15.07 .290 



16. 03 . 300 



14. 04 . 240 



.491 

 .5.58 

 .450 

 .820 



.48 



.443 



.521 



.403 



.73 



,65 



20. 13 . 578 



41 <! 38.84 1.160 



11.46 .364 



Protein 



(Xx6.25) 



Per cent. 

 0.590 



.356 



,2:34 

 329 

 190 



.833 



1.090 



.560 



.848 

 .870 



.432 

 .605 

 .328 

 .665 

 . 746 

 .965 

 1.57 



Reduc- 

 ing 

 sugar. 



Cane Crude 

 sugar, fiber. 



Per rent. 

 7.04 



.486 ; 7.92 



.811 i .. 11.75 



.073 I 



.452 .694 



.863 I 1.094 

 ,139 .421 



. 614 . 39 



1.250 

 1.040 



1.425 



1.727 



1.100 



. 620 



.810 



.119 



1.344 



.291 



2.587 



.073 



.725 



.672 



. 486 



.714 



.512 



.518 



.460 



Per ct. \ Per H. 

 4.59 I 



7.79 j 



1.80 



3.99 



0.81 



0.96 



1.29 



.70 



1.98 



5.34 



1.74 



8.73 



1.5:3 



10.80 



2.81 



6.89 



.15 



7.73 





10. 12 



.55 



10.69 



1.11 



None. 



11.10 

 12. .50 

 9.66 



4.69 ... 



4.44 .... 



11.10 



12. 75 

 S.9S 



10.24 



11.72 



13. G2 None. 



15. 51 



20.99 



8.00 



?.5.27 

 5. 21 



-• 6. 07 

 .62 



4. 57 



13. S7 .430 .672 .486 10.66 5.25 



14.71 .460 .714 .512 12.33 6, 



13.20 .370 .518 .460 9.92 4. SO 



Olenschlichen Xahrnngs. n. Genussmittol, p. 897. 



p. 143. fZtschr. Xalir., Hyg. Waar.. 1892. 6, 48;?. 



20. ? Includes pits. 



;^'>4. >'Des aliments hygiene et regimes ulimemaires. 



