INVESTIGATIONS ON THE MULBERRY TR EE. 497 



Analytical Data. 

 1. Determination of fibre. 



Dry matter in grins. Eibrc in grms. Percentages. 



Root (a-) 2.7270 0.8490 31-13 



„ (/8) 2.8536 0.9250 32.42 



Bark (a) 2.7870 O.094O 35.77 



,, (ft) 2.7066 1.2605 46.50 



Leaf (A) 1.8505 0.2425 13.10 



„ (B) r.8385 0.2515 13.68 



,, (C) 1.8270 0.3210 1 8. 1 1 



2. Determination of fat. 



Dry matter in grms. Fat in grms. Percentages. 



Root (a) 3.6360 0.2440 6.70 



„ 08) 3-8048 0.2440 6.30 



Bark fa) 3.7160 02710 7.29 



,, 03) 3.60S8 0.2420 6.70 



Leaf (A) 1.8505 0.1085 5-34 



,, (B) 1.8385 0.0840 4.56 



,, (C) . 1.8270 0.0820 4.49 



3. Determination of lecithin by E. Schulzes method. 



Dry matter in grms. Lecithin in grms. Percentages. 



Root (a) 3.6360 0.03635 0.999 



,, (ft) 3.8048 trace 



Bark (a) 37160 0.03998 1.076 



(ft) 3,6088 trace 



4. Determination of total carbohydrate. 



. Total carbohydrate „ 



Dry matter in grms. . J Percentages. 



J b in grms. ° 



Root (a) L3635 0.2050 15.04 



(ft) 1-9025 0.5048 26.50 



Bark (a) 1.8580 0.3678 19.80 



,, {ft) 1.8044 0.3152 17.20 



Leaf (A) 1.3878 03212 33.14 



,, (B) 2.7576 0.6320 22.92 



.» (Q 2.7405 0.6424 23.44 



5. Determination of sugars. 



Dry matter in grms. Sugar in grms. Percentages. 



Root {a) 4-5450 0.3004 6.60 



,, (ft) I.9025 0.20IO IO.5O 



Bark (a) 1.8580 0.2490 '3-3Q 



M (ft) 1.8045 O.I64O 9.O7 



All sugar determinations were made by Allihn's method. 



