SCALDING, PRECOOKING, AND CHILLING 
31 
washed repeatedly, and the filtrate finally made up to volume. The 
carbohydrates were then determined by inversion with hydrochloric 
acid. 
Table 5. — Results of chemical analyses of Nancy Hall and Big-Stem Jersey 
siveet potatoes, before and after cooking for 35 minutes in steam, sampled 
immediately after digging and after curing and storage for 30 days. 
[Explanation — 
-In first column: 
Extract = 
=alcoholic extract; residue = residue after extraction.] 
Constituents (per cent) . 
Mois- 
ture. 
Solids. 
Reducing sugars. 
Dex- 
trin. 
Starch. 
Poly- 
saccha- 
rides, as 
starch. 
Variety and treat- 
ment. 
As in- 
vert. 
Increase after- 
Solu- 
ble. 
Insolu- 
ble in 
cold 
water. 
Car- 
Acid in- 
version 
as for 
cane 
sugar. 
Action 
of dia- 
stase. 
bohy- 
drates. 
NANCY HALL. 
Immediately after 
digging: 
Uncooked- 
3.84 
25.76 
0.20 
2.16 

2.36 


21.28 
21.28 
21 28 
Total 
70.40 
29.60 
.20 
2.16 



21.28 
21.28 
23.64 
Cooked — 
Extract 
14.87 
13.52 
5.84 
2.35 
4.49 
12,68 
.21 
1.03 
8.98 
10.21 
10 21 
Total 
71.61 
28.39 
5.84 
2.35 
4.49 
.21 
1.03 
8.98 
10.21 
22.89 
After curing and 
storage for 30 days : 
Uncooked — 
Extract 
6.16 
26.12 
.46 
4.06 

4.52 


22.31 
22.31 
22.31 
Total 
67.72 
32.28 
.46 
4.06 



22.31 
22.31 
26.83 
Cooked — 
Extract 
21.86 
11.97 
8.97 
4.80 
4.55 
18.32 
6.15 
.99 
1.63 
8.77 
8.77 
Total 
66.17 
33.83 
8.97 
4.80 
4.55 
6.15 
.99 
1.63 
8.77 
27.09 
BIG-STEM JERSEY. 
Immediately after 
digging: 
Uncooked — 
Extract 
3.58 
27.35 
.13 
1.73 

1.86 
Residue 


22.54 
22.54 
22.54 
Total 
69.07 
30.93 
.13 
1.73 



22.54 
22.54 
24.40 
Cooked — 
14.65 
16.06 
6.63 
1.92 
3.26 
11.81 
Residue 
.97 
11.49 
12.46 
12.46 
Total 
69.29 
30.71 
6.63 
1.92 
3.26 
.97 
11.49 
12.46 
24.27 
After curing and 
storage for 30 days: 
Uncooked — 
Extract 
6.14 
27.25 
.88 
3.26 

4.14 
Residue 


22.50 
22.50 
22.50 
Total 
66.61 
33.39 
.88 
3.26 



22.50 
22.50 
26.64 
Cooked — 
Extract 
18.80 
15.83 
7.78 
3.33 
4.27 
15.40 
Residue 
.33 
.92 
10.49 
11.74 
11.74 
Total 
65.37 
34.63 
7.78 
3.33 
4.27 
.33 
.92 
10.49 
11.74 
27.14 
