APPLE BY-PRODUCTS AS STOCK POODS. 
15 
material in the " seedless" sample. The results given for the edible 
pulp, skin, and seeds of the apple in Table 1 are interesting in this 
connection. 
Table 7. — Composition of dried apple pomace 
r///'/ 
of corn tttoge. 
Product. 
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3 
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31 33 
3 E 
= 
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q 
1. 
eg x 
is 
3 o 
fj 
— ° 
Si 
Dried apple pomace 
Dried apple pomace (400- 
pound sample tested). . 
Dried apple pomace 
(sample 372.54 after re- 
moval of seeds) 
237190 
J37254 
37735 
1 
(36873 
\37157 
P. 
ct. 
15.75 
6.64 
7.74 
76.7 
73.3 
P. 
a. 
2.48 
2.79 
3.21 
.7 
1.4 
p. 
ct. 
■',. ^7 
.5.64 
4. .53 
1.4 
.8 
P. 
tf. 
3. 31 
6.63 
.-..17 
1.7 
1.7 
P. 
c*. 
L6.58 
20.11 
20.6 
5.0 
7.0 
p. 
58. 01 
58. 16 
.58.75 
14.5 
15.8 
P. 
13. 5 
13.6 
3.4 
4.8 
P. 
Ct. 
5.24 
11.12 
p. 
ct. 
0.28 
1.44 
P. 
j"6.*8 
I 3. 8 
Cc. 
acid 
P^ 
fcifo. 
188 
J2.32 
p. 
Ct. 
P. 
rf. 
P. 
p. 
0.000 
60. 13 
5.81 
10.6 
.001 
.000 
Dried apple pomace 
(sample 372.54) mixed 
with 3 times its weight 
of water 4 
2.S 
.4 
f 1.7 
\ 3 .9 
} M 
6340 
15.0 
1.5 
2.6 
Corn silage (average) 5 
1 Browne (53) has reported that the ratio of levulose to dextrose is approximately 2 to 1. 
2 This sample was obtained from a small mill. 
8 Obtained by the 60 per cent alcohol purification method. 
4 This was the material actually fed. The figures representing its composition were calculated. 
6 These samples were taken from a different silo than the silage actually used in the comparison. 
8 Nonvolatile, 150. 
The determination of starch by the malt-diastase method for 
products of this nature is not entirely satisfactory. The results 
thus obtained are believed to be too high, but in the absence of proof 
that this is the case, they have been accepted. Much lower results 
for starch were obtained by Cassal's colorimetric method (10). The 
difference in the quality of the colors of the standard and the pomace 
extract was so great, however, that no dependence was placed on the 
comparison. 
The result obtained by the GO per cent alcohol purification method 
probably more nearly represents the actual starch content of the 
pomace examined. 
The constituent termed " nitrogen-free extract " includes starch, 
sucrose, reducing sugars, pentosans, most, if not all, of the pectin 
compounds, organic acids not soluble in ether, and certain other 
ingredients present in small quantities. 
Nearly six times as much total acid-reacting substance per pound 
of succulence fed is ingested in the case of the corn silage as in 
the case of the pomace mash. The effect of "acidity" in a food, 
however, is measured not so truly by the total quantity of acid-react- 
ing substances present as by the intensity factor or "strength" of 
the acid, the quantity that is actually and instantly available. The 
" strength " or intensity value of an acid is determined solely by 
the quantity of hydrogen ion (dissociated acid) it contains, termed 
the hydrogen-ion concentration. 22 For comparison this intensity 
22 » h+ » j s xhe symbol for hydrogen ion. 
