BULLETIN^ 1096, U. S. DEPARTMENT OF AGRICULTURE. 
Table 9. — Peanut shins ("red sJcins'' or the coverings of peanut meats). 
Sam- 
Taken from— 
Moisture. 
Ash. 
Ether 
extract. 
Protein. 
Fiber. 
Nitrogen- 
free 
extract. 
29634 
Peanut-butter plant, Virginia vari- 
ety. 
Peanut-butter plant, Spanish vari- 
ety. 
Confectioners' plant, Virginia vari- 
ety. 
Peanut-butter plant, Spanish vari- 
ety. 
Peanut skins removed by hand, 
Spanish varietv. 
Per cent. 
6.6 
Per cent. 
4.2 
Per cent. 
28.6 
Per cent. 
21.1 
Per cent. 
9.1 
Per cent. 
30.4 
29145 
3.1 
2.8 
28.4 
16.1 
11.8 
37.8 
31228 
7.3 
3.4 
30.1 
18.1 
11.4 
29.7 
31229 
9.1 
2.5 
31.2 
16.5 
10.3 
30.4 
31248 
9.3 
3.0 
4.5 
12.7 
11.2 
59.3 
Table 10. — Peanut germs {''peanut hearts'' ^ 
Sample 
No. 
Moisture. 
Ash. 
Ether 
extract. 
1 
Protein. Fiber. 
Nitrogen- 
free 
extract. 
312.32... 
31236... 
Av. 
Per cent. 
4.5 
^6.7 
5.6 
Per cent. 
2.9 
3.3 
3.1 
Per cent. 
45.5 
45.8 
45.4 
Per cent. 
28.8 
29.5 
29.1 
Per cent. 
6.0 
3.0 
4.5 
Per cent. 
12.3 
11.7 
12.0 
Table 11. — Peanut meats. 
Sample No. i Moisture. 
Ash. 
Ether 
extract. 
Protein. 
Fiber. 
Nitro- 
gen-free 
extract. 
29254 
29335 
31401 
31409 
31239 
31246 
31249 
31250 
31253 
31383 
31297 
31280 
31302 
31304 
31310 
31317 
31318 
31405 
31328 
Average. 
Per cent. 
4.3 
4.4 
4.3 
5.0 
4.4 
5.4 
5.6 
4.4 
4.9 
5.2 
5.4 
5.2 
4.4 
5.2 
4.4 
5.1 
4.5 
4.5 
4.5 
4.8 
Per cent. 
2.3 
2.4 
2.3 
2.2 
2.4 
2.5 
2.6 
2.8 
2.6 
2.4 
2.3 
2.6 
2.4 
2.1 
2.5 
2.5 
2.5 
2.7 
2.4 
2.4 
Per cent. 
48.0 
48.2 
47.8 
47.1 
50.4 
47.6 
45.6 
45.7 
45.5 
47.6 
46.1 
46.1 
48.2 
48.4 
47.9 
46.0 
47.5 
46.7 
47.1 
47.2 
Per cent. 
27.8 
32.2 
29.8 
31.4 
28.5 
30.0 
29.6 
28.7 
29.9 
30.4 
30.6 
30.6 
29.1 
29.5 
28.9 
29.5 
29.5 
28. 6 
31.1 
29.8 
Per cent. 
2.6 
2.3 
2.8 
2.3 
3.7 
2.7 
3.2 
3.3 
2.6 
2.9 
3.1 
2.4 
2.6 
2.4 
2.5 
3.2 
2.8 
3.1 
2.8 
2.8 
Per cent. 
15.0 
10.5 
13.0 
12.0 
10.6 
11.8 
13.4 
15.1 
14.5 
11.5 
12.5 
13.1 
13.3 
12.4 
13. 8 
13.7 
13.2 
14.4 
12.1 
12.9 
The ether-extract determination for the sample of skins removed 
by hand from the unheated peanuts is noticeably different from that 
for samples obtained from peanut-butter plants and confectioners' 
establishments. On this sample the proportion of skins to meats 
was approximately 2.5 per cent. Sample 29145 contained 0.3 per 
cent of invert sugars and 2.4 per cent of nonreducing sugars. 
The peanut germs analyzed (Table 10) were obtained at peanut- 
butter plants and confectioners' establishments. They are bitter, 
