APPLE BY-PRODUCTS AS STOCK FOODS. 
Table 3. 
-Miscellaneous analyses of apple pomace and apple-pomace silage I re- 
ported in the literature). 
Num- 
ber of 
deter- 
mina- 
tions. 
Composition on original basis. 
Product. 
Mois- 
ture. 
Reducing 
sugars. 
Su- 
crose. 
Degree 
of 
acid- 
ity. 
Ash. 
Tan- 
nin. 
Reduc- 
ing 
sugars 
As in- 
vert. 
As 
dex- 
trose. 
from 
hydro- 
lyzable 
sub- 
stances. 
Pomace specially prepared from — 
{ '? 
s 
19 
/ 7 
1 i 
43 
2 
1 
3 
3 
4 
1 
1 
1 
Per ct. 
83.3 
80.2 
80.8 
80.7 
81.0 
70.9 
77.0 
70.8 
81.2 
71.9 
63.4 
79.2 
80.2 
80.1 
90.6 
75.8 
85.3 
Per ct. 
5.5 
Per a. 
Per a. 
3.0 
Cc.N 
acid 
per 
kilo. 
67 
Perct. 
0.4 
Perct. 
Per cent. 
0.010 
6.3 
2.7 
65 
.4 
. 055 
.079 
Winter apples 
6.1 
6.9 
3.1 
3.2 
80 
104 
.3 
.5 
.127 
Apples (kind unknown) 2 
Average 3 
8.1 
6.1 
4.4 
2.2 
2.4 
2.9 
2.2 
1.9 
54 
72 
.5 
.4 
Apple pulp (English): * 
First pressing 
Second pressing 
'"iu 
1.7 
Apple pomace (French): 5 
0.80 
2.78 
Exhausted by diffusion 
Apple pomace (slightly fermented) ? 
Apple-pomace silage 
3.02 
5.01 
186 
1 
Num- 
ber of 
deter- 
mina- 
tions. 
Mois- 
ture. 
Composition on moisture-free basis. 
Product. 
Re- 
duc- 
ing 
sugars 
as in- 
vert. 
Total 
sugars 
as 
dex- 
trose. 
Su- 
crose. 
Ash. 
Tan- 
nin. 
Pure 
muci- 
lage. 
Insol- 
uble 
mat- 
ter. 
Insol- 
uble 
ash. 
Pomace specially prepared 
from— 
Summer apples 1 
{ ' ? 
1 s 
{ I 
1 
43 
2 
1 
Per ct. 
83.3 
80.2 
80.8 
80.7 
81.0 
70.9 
77.0 
70.8 
81.2 
71.9 
63.4 
Per ct. 
32.8 
Perct. 
Perct. 
18.0 
Perct. 
2.2 
Perct. 
Perct. 
Perd. 
Perct. 
0.05 
32.9 
13.9 
1.9 
.28 
.42 
Winter apples 
32.2 
23.5 
16.3 
11.1 
1.8 
1.7 
Crabapples 
.55 
Apples (kind unknown) 2 . . 
27.7 
32.5 
9 16.0 
»6.1 
23.2 
16.3 
17.5 
32.5 
8. 2 
15.8 
8.0 
5.1 
1.7 
1.9 
Apple pulp (English): * 
First pressing 
Second Dressing 
4.7 
3.2 
2.3 
2.1 
Apple pomace (French): 5 
First pressing 
.79 
.45 
.10 
6.9 
5.2 
4.1 
66.2 
76.3 
78. 9 
1.5 
Second pressing 
.9 
Third pressing 
1.0 
1" pressing (straight) 6 
3 pressings (exhausted) 6 . . . 
3 
4 
1 
80.2 
80.1 
75.8 
1.9 
13.1 
n>24.8 
Apple pomace (slightly fer- 
mented) 7 
1 Analyses reported by Alwood (36). 
2 Analyses made on laboratory sample by Browne (53). 
3 Determinations on crabapple pomace are not included. 
* Analyses reported by Allen (34). 
5 Analyses reported by Seguin and Pailheret (Jacqucmin and Alliot) (90). 
6 Analyses reported by Houzeau (87). 
7 Analyses reported by LeChartier (97). 
8 Analyses reported by Mach (108). 
9 As dextrose. 
10 As sucrose. 
44664°— 23 2 
