278 
ANALYSES OF BEANS. 
shape of the bean itself; and it is rather remarkable that, where so much potash exists, 
the consumption should take place with very little danger of fusion; while in the cereals, 
the greatest difficulty is encountered in combustion, and the ash will fuse at a low tempera¬ 
ture. This fact is probably owing to the state of combination of the elements, and to the 
presence of a large amount of alkaline phosphates which fuse very readily. 
8. A large white bean , the large white English or Butterfield bean. 
Furnished by Judge Peters, of Genesee county. 
Silica ----- 
- 
- 
- 
0-275 
Earthy Phosphates : 
Lime ... - 
3-145 
Magnesia ... 
6-620 
Alkaline Phosphates : 
Potash - 
0-095 
Soda and phosphoric acid 
18-865 
Lime - 
0-042 
Magnesia - 
trace. 
Potash ----- 
39-946 
Soda ----- 
6-866 
Phosphate of peroxide of iron - 
0-525 
Chloride of sodium 
- 
0-265 
Sulphuric acid ... 
- 
2-955 
Carbonic acid ... 
5-400 
Organic matter - - - 
undetermined. 
9. Pods of the same 
kind of bean. 
84-825 S. 
Silica ----- 
- 
- 
- 
28-925 
Earthy Phosphates : 
Phosphate of peroxide of iron - 
0-075 
Lime - - - - 
- 
- 
0-360 
Magnesia ... 
- 
- 
8-770 
Silicic acid - 
- 
- 
0-125 
Phosphoric acid 
- 
- 
14-135 
Lime ----- 
- 
- 
13-975 
Magnesia - 
- 
- 
0-815 
Potash ----- 
- 
• 
19-975 
Soda ----- 
- 
- 
4-007 
Chloride of sodium 
- 
- 
0-5S0 
Sulphuric acid - - - 
- 
- 
0-034 
Carbonic acid 
- 
- 
6-200 
Organic matter - - - 
- 
- 
undetermined. 
98-064 S. 
