4 BULLETIN 1166, U. S. DEPARTMENT OF AGRICULTURE. 
Table 1.— -Analyses of portions of the apple (reported in the literature). 
Composition on original basis. 
Product. 
Mois- 
ture. 
Ether 
ex- 
tract. 
Crude 
fiber. 
Crude 
pro- 
tein. 
Ash. 
Ni- 
tro- 
gen- 
free 
ex- 
tract. 
Re- 
duc- 
ing 
sug- 
ars 
as 
in- 
vert. 
Su- 
crose. 
Total 
sug- 
ars. 
De- 
gree 
of 
acid- 
ity. 
Pec- 
tin. 
Whole apple: 
P.ct. 
80.9 
82.7 
84.1 
82.2 
71.6 
70.0 
P.ct. 
P.ct. 
P.ct. 
0.4 
.5 
.2 
.3 
1.0 
1.1 
P.ct. 
0.3 
P.ct. 
P.ct. 
9.9 
P.ct. 
2.2 
P.ct. 
12.1 
3 11.0 
Cc.N 
acid 
per 
kilo. 
61 
P.ct. 
Canada 2 
0.3 
.5 
2.3 
1.7 
3.0 
.9 
1.0 
5.4 
5.0 
2.0 
Edible flesh: * 
.2 
.3 
.4 
.5 
14.3 
15.7 
19.3 
21.7 
Skins: * 
Mois- 
ture. 
Composition on moisture-free basis. 
Product. 
Ether 
ex- 
tract. 
Crude 
fiber. 
Crude 
pro- 
tein. 
Ash. 
Ni- 
tro- 
gen- 
free 
ex- 
tract. 
Re- 
duc- 
ing 
sug- 
ars 
as- 
in- 
vert. 
Su- 
crose. 
Total 
sug- 
ars 
as 
in- 
vert. 
Pec- 
tin. 
Pen- 
to- 
sans. 
Ga- 
lac- 
tans. 
Whole apple: 
P.ct. 
so. 9 
S2.7 
84.1 
82.2 
P.ct. 
P.ct. 
'ii'.z 
P.ct. 
2.3 
2.9 
P.ct. 
1.7 
P.ct. 
P.ct. 
51.6 
P.ct. 
11.3 
P.ct. 
62.9 
63.6 
P.ct. 
P.ct. 
P.ct. 
11.6 
Edible flesh: * 
Baldwin 
2.4 
5.4 
1.8 
1.2 
89.2 
Skins: * 
71.6 
70.0 
6.8 
18.6 
32.7 
9.0 
24.1 
21.3 
.7 
17.8 
18.5 
1.5 
22.0 
9.0 
13.8 
30.9 
3.8 
33.1 
48.0 
8.6 
33.6 
33.4 
3.4 
1.4 
3.7 
4.8 
2.1 
3.8 
3.7 
1.0 
70.2 
26.1 
13.0 
58. 3 
29.5 
27.8 
64.0 
Seeds: 
37-39 
6.5 
10.6 
8.0 
Kernels 6 
.2 
1.9 
.8 
3.3 
3.7 
3.4 
"iTj.. 
Seed hulls e 
13.4 
Entire 6 
6.7 1 
Marc 7 
1.7 
{ 8 'f-nn3.o 
\ 8 15.5 
1 Reported by Browne (53). 
2 Reported by Meunier {114)' 
3 As invert sugar. 
* Reported by Storer {ISO). 
& Reported by Lloyd (103). 
6 Reported by Huber (88). The air-dry seed consisted of 62.5 per cent kernels and 37.5 per cent hulls; 
the moisture-free seeds consisted of 63.5 per cent kernels and 36.5 per cent hulls. 
7 Insoluble in cold water. Results reported by Bigelow and Gore (45). 
8 Extracted by boiling water. 
When apples are pressed in a modern cider mill the yield of juice 
ordinarily does not exceed 80 per cent of the quantity originally 
present in the fruit. Thus the solid residue, known as apple pomace, 
is about 23 per cent of the weight of the apples crushed. According 
to Barker (39), the grater type of mill makes it possible to press out 
a very high proportion of juice, occasionally as much as 90 per cent 
of the weight of the fruit. Cruess (62) states that a ton of apples 
