42 



FEUITS AND FRUIT PRODUCTS. 



Table 9. — Composition of fresh fruits— Continned. 



Fruit and analyst. 



Pears: 



F. Koniga 



Moleschotti- 



H. Kremla « 



Plums: 



F.Koniga 



G. E.Colby <! 



H. Kremla « 



Raspberries: F. K6nig« 

 Strawberries: 



F. Konig =1 



H. Kremla " 



W. E. Stone— « 



Average 



Maximum 



Minimum 



Num- 

 ber of 

 sam- 

 ples. 



Total 

 solids. 



Per ct. 

 16.97 

 16.77 

 20.12 



Ash. 



Per ct. 

 0.31 



.45 



15.14 i .61 

 21.60 i .524 



13.79 j .490 



12.34 j .810 

 13.67 



9.48 

 12. 28 



7.57 



,818 

 .372 



Acidity 



expressed 



as 



H2SO4. 



Protein 



{NX6.25). 



Per cent. 



Per cent. 



0.146 



0.360 



.022 



.230 



.140 

 1.096 





.40 



.996 





1.257 

 1.010 





.53 



.68 



1.070 



.965 

 1.001 





.974 



1.889 



1.232 



.768 



.723 



Reduc- 

 ing 

 sugars. 



Per cent. 

 8.26 

 8.78 

 9.00 



Cane 

 sugar. 



4.36 



3.56 



13.25 

 2.57 ; 3.56 

 3.95 i 



6.28 \ 



6.36 ! None. 



4.78 

 6.71 

 3.91 



.58 



1.17 



.02 



Crude 

 fiber. 



Per ct. Per ct. 

 4.30 



2.77 



4.34 



5.90 

 2.32 



1.518 

 2.266 

 1.036 



aMenschlichen Nahrungs. u. Genussmittel, p. 397. 

 ^ Des aliments hygiene et regimes alimentaires. 

 eZtschr. Nahr., Hyg. Waar., 1892, 6, 483. 



d Calif. Expt. Sta. Rept., 1897-98, p. 143. 

 «Tenn. Expt. Sta. Bui., Vol. II, No. 4, pt. 



Table 10. — Composition of fresh fruit juices. 



Fruit and analyst. 



Apples: 



C. A. Browne— b 



Average , 



Maximum 



Minimum 



Truchon and M. Claude''. . 

 Blackberries: A. L. Winton i'. . . 

 Cherries (red): 



Trucho and M. Claude'^. . 

 H. Kremla — '^ 



Average 



Maximum 



Minimum 



W.Keim« 



Cherries (black): H.Kremla'i. 

 Currants: 



Truchon and M.Claude''.. 



W.Keime 



H. Kremla— d 



Average 



Maximum 



Minimum 



Grapes: G. E. Colby f 



Do 



Do 



Do 



"^From other laboratories. 

 tJourn. Pharm. Chem.,1901 

 "Conn. Expt. Sta. Report, 1^ 



Num- 

 ber of 

 sam- 

 ples. 



Specific 

 gravity. 



1.0553 



j<j 1. 0736 



1. 0488 



1.0680 



1. 0862 

 1. 1023 

 1 . 0639 



1. 0517 

 1.1019 



1. 0650 

 1.0425 



1. 0518 

 1.0644 

 1.0400 



Total 

 solids. 



Ash. 



Per ct. 

 13.18 

 16.82 

 11.36 



8.94 



17.84 

 19.65 

 15. 61 

 17.5" 

 24.12 



16.25 

 14.46 



12.71 

 15.70 

 9.90 

 23.70 

 21.05 

 23.47 

 21.68 



Per ct. 



0.279 



.370 



.240 



.340 



.670 

 .560 



.518 

 .758 

 .356 

 .300 

 .210 

 .370 

 .230 



Acidity 

 expressed] Protein 

 as !rNx6.25), 

 H2SO4. ' 



Per cent. 



0.490 



.906 



.073 



• . 450 



.854 



,351 

 ,497 

 ,212 

 ,409 



.206 

 .172 



1.805 



2.330 



1.477 



.377 



.422 



.234 



Per cent. 



.711 



.248 



Reduc- 

 ing 

 sugar. 



Per ct. 

 7.86 

 10.52 

 5.47 



Cane 

 sugar. 



Per ct. 

 3.56 

 7.05 

 1.63 



9.62 



.61 



8.70 



None. 



9.14 



None. 



12.25 





13.40 





9.50 





12.86 





15.50 







10.96 

 5.24 



6.91 

 8.22 

 4.61 

 22.23 

 21.05 

 23.14 

 19.82 



None. 



vol. 13, p. 171-176. 

 99, pt. 2, p. 127. 



<! Ztschr. Nahr., Hyg. Waar., 1892, 6, 483. 

 «Ztschr. anal, chem., 1891, 30, 401. 

 fViticultural Report, Cal. Expt. Sta., 1887-1893. 



