252 
K. MIYAKE & T. TADOKORO. 
The results obtained are as follows: 
Fresh substance. 
Water-free substa 
o/o. 
%. 
Water 
91.35 
Ash 
1.13 
13.06 
Protein 
2.72 
31.49 
Fat 
0.22 
2.54 
Crude fiber 
1.44 
16.68 
Nitrogen-free extracts 
3.14 
36.68 
Total nitrogen 
0.44 
5.04 
Non-protein nitrogen 
0.13 
1.79 
Reducing sugar 
0.53 
6.10 
Non-reducing sugar 
0.15 
1.69 
Starch 
None 
None 
Cellulose 
1.19 
13.71 
Lignin 
Present 
Present 
Galactan 
None 
None 
Pentosan 
1.77 
20.45 
Methyl Pentosan 
None 
None 
A general analysis was 
made of the edible 
part of the shoots by tl 
Weende method, commonly adopted for food stuff. Sugars, cellulose and 
pentosan were estimated respectively according to the method of Allihn, 
König 0 and Tolle ns. The absence of starch was determined by a micro- 
chemical test with iodin solution. The galactan was tested by oxidizing the 
fat-free sample with nitric acid of 1.15 sp. gr., as in the usual manner, with 
negative result. The absence of methyl pentosan was confirmed by the 
method of Osliima and T o 1 1 e n s °. 
As will be seen in the above table, the principal constituents of the 
shoot are carbohydrates, which form about one half of its total dry matter. 
Among the carbohydrates, pentosan is a prominent substance, its amount 
1) Zs. Unters. Nahrgsmittel., Berlin, 12 (1906), pp. 386 — 395. 
2) Ber. D. Chem. Ges., Berlin, 34 (1901), pp. 1425 — 1426. 
