APPLE BY-PRODUCTS AS STOCK FOODS. 
11 
Table 5. — Analyses of dried apple pomace and of air-dried pomace molasses 
mixture (reported in the literature). 
Product. 
Nam 
ber of 
deter 
mina 
tions 
Composition on original basis. 
U„i^ '-'her rmde Crude 
"-■ l£b 0bCT ' E£ 
Ash. 
Nitro- 
gen- 
free 
ex- 
tract 
Composition on moisture-free 
basis. 
E ex® Cradfi fY 
fiber. 
pro- 
tein. 
Ash. 
P.ct. 
16.0 
29.7 
20.6 
P.ct. 
3.9 
7.1 
5.0 
20.7 
24.0 
22.3 
4.8 
5.7 
5.3 
20.5 
2.5.1 
22.2 
4.4 
7.7 
6.2 
16.0 
29.7 
21.4 
3.9 
7.7 
5.3 
16.3 
6. 1 
Nitro- 
gen- 
free 
ex- 
tract. 
Dried apple pomace: 
American- 
Minimum 
Maximum 
Average 1 
French- 
Minimum 
Maximum 
Average 
German- 
Minimum 
Maximum 
Average 
All- 
Minimum 
Maximum 
Average 
Apple-pomace-molasses 
mixture 2 
P.ct. 
5.5 
15.8 
11.4 
13.2 
12.3 
10.0 
18.0 
14.3 
5.5 
18.0 
10.8 
34.8 
P.ct 
1.8 
5.6 
3.8 
3.8 
4.7 
4-1 
3.2 
3.6 
3.4 
1.8 
5.6 
3.8 
3.5 
P.ct. 
14.6 
2.5.7 
18.8 
18.2 
21.0 
19.6 
16.8 
21.4 
19.1 
14.6 
25.7 
19.0 
10.6 
P.ct. 
3.3 
4.2 
5.0 
4.6 
4.0 
6.3 
5.3 
3.3 
6.6 
4.8 
4.0 
P.ct. 
1.8 
2.8 
2.3 
P.ct. 
50.4 
69.4 
61.9 
3. 5 53. 9 
4. 57. 2 
3. 7 55. 7 
2. 1 49. 1 
5. 8 59. 1 
3. 4 54. 5 
1.8 
5.8 
2.9 
49.1 
69.4 
58.7 
P.ct. 
2.0 
6.0 
4.2 
4.3 
5.3 
4.7 
3.6 
4.4 
4.0 
2.0 
6.0 
4.3 
P.ct. 
2.0 
3.0 
2.5 
P.ct. 
58.2 
75.8 
4. 61. 6 
6. 5 40. 6 
2.4 
6.8 
4.0 
2.0 
6.8 
3.3 
10.0 
57.6 
66.7 
63.6 
57.6 
75.8 
65.7 
62.2 
1 Three lots of American apple pomace with an average moisture content of 10.3 per cent had an average 
acidity of 198 cc. N acid per kilo. 
2 This mixture was air-dried and consisted of 1 part of pomace to 1 part of molasses, as reported by Meunier 
(114). 
Present Investigation. 
Two representative samples of commercially evaporated, apple 
pomace were analyzed in the Bureau of Chemistry. The first 
( sample 87199) was produced in a small mill and was only par- 
tially dried. It had an odor indicative of slight fermentation when 
received in the laboratory, but otherwise it appeared to be in good 
condition. The other (sample 37251) was part of a 400-pound lot 
obtained from another mill for use in the feeding trial reported on 
pages 27 to 29. This product, which was thoroughly dried and per- 
fectly sweet and sound, is typical of pomace which has been properly 
f dehydrated, at moderate heat, to serve as the source of commercial 
pectin or apple base for jelly stock. The material analyzed was dried 
in a steam-heated rotary pomace dryer (p. 6). 
CHEMICAL EXAMINATION. 
The methods of analysis of the Association of Official Agricultural 
Chemists were followed, except for the modifications noted. 
Moisture was determined directly by drying the sample to constant 
weight in a vacuum oven at 65° to 70° C. The vacuum gauge regis- 
tered between 24 and 28 inches. 10 A slight flow of air, dried by con- 
centrated sulphuric acid, was maintained through the oven, to sweep 
out the water vapor. 
Crude protein. — The nitrogen 11 was determined in the nitrogen 
section of the Bureau of Chemistry by the Kjeldahl-Gunning-Arnold 
thus obtained was multiplied by 6.25. 
method and the figure 
10 The equivalent of atmospheric pressure, minus the pressure of the oven, 
inches of mercury. 
11 Organic and "ammonia eal nitrogen. 
measured in 
