Parsnip and White Belgian Carrot. 



391 



Water ... 



Inorganic matters (ash) 



Nitrogenised organic substances, ca 

 pable of producing flesh , 



Substances free from nitrogen, and 

 fitted for support of animal hea: 

 and the formation of fat . 



Experiment. II. Experiment. Average. 



51-780 



0- 941 



1- 310 



15-969 



82-320 



0- 924 



1- 250 



15-506 



^2-000 



0- 932 



1- 280 



'38 



100-000 100-000 100-000 



And that of parsnips dried at 212° F. — 



I. Experiment. II.' Experiment. Average. 



Nitrogenised substances, capable of 



producing flesh . . . 7-43 7-12 7-27 

 Substances not containing nitrogen 



fitted for support of animal heat 



and the formation of fat . . 87*41 87-65 87-54 



Inorganic matters (ash) . , 5*16 5-23 5-19 



100-00 100-00 100-00 



A glance at these numerical results will show that parsnips 

 contain 6 to 8 per cent, less water than turnips, and 5 to 6 per cent, 

 less than mangolds. The quantity of flesh-forming substances 

 in fresh parsnips is about the same as that contained in turnips. 

 In a dried state, however, turnips are richer in protein com- 

 pounds than parsnips. 



In the following table the results of the detailed proximate 

 analyses of parsnips are contained : — 



Detailed proximate Composition of Parsnips. 



In natural State. Calculated dry. 



Water .... 

 Cellular fibre 

 Ash united with the fibre 

 Insoluble protein compounds . 

 Soluble casein , 

 Gum and pectin 

 Salts insoluble in alcohol 

 Sugar .... 

 Salts soluble in alcohol . 

 Ammonia, in the state of ammoniacal salts 

 Starch .... 

 Oil ... . 



82-050 





8-022 



44-691 



•208 



1-159 



•550 



3 064 



•665 



3-704 



•748 



4-166 



•455 



2-535 



2-882 



16-055 



•339 



1-888 



•033 



•184 



3-507 



19-537 



•546 



3-041 



100-005 100-025 



The ash of parsnips has been analysed by Dr. Richardson, with 

 the following results : — 



VOL. XIII. 2 D 



