Dec. 37.1915 Carbohydrate Transformations in Sweet Potatoes 
547 
To determine the effect of storage on the composition of different 
parts of the same sweet potato a number of other potatoes which had 
been stored for various lengths of time under different conditions were 
examined. One set of three potatoes was kept in the laboratory for four 
days. The other sets were stored for a month in the different chambers 
with the experimental potatoes. 
In this case two samples were taken from each half, but the determina¬ 
tions were not made in duplicate for each sample. The results of 
these analyses are collected in Table II. 
Table II .—Percentage composition of halves of sweet potatoes kept for various times 
under different conditions 
KEPT IN LABORATORY PROM NOV. 6 TO NOV. 10 
No. of 
sweet 
potato. 
150b.. | 
Moisture. 
Reducing 
sugar as 
glucose. 
Percentage 
of difference 
between 
halves. 
Cane 
sugar. 
Percentage 
of difference 
between 
halves. 
Starch. 
Percentage 
of difference 
between 
halves. 
74.64 
74- 58 
74. 46 
74- 52 
I. 21 
I. 21 
I. 09 
I. 09 
9.9 
3- 01 
3.06 
2. 97 
2. 94 
6 
16. 36 
16. 33 
16. 53 
1.4 
16. 61 
76.48 
76.48 
75-49 
75-48 
76.32 
76. 28 
76 . 72 
76.69 
1. 41 
I. 40 
I. 36 
i- 33 
.82 
.83 
.96 
.96 
4*3 .< 
16. 4 
3 - 5 i 
3- 52 
3- 43 
3- 43 
3- 40 
3*36 
3- 38 
3- 40 
2.4 
•3 
13* 93 
14. 09 
15. 22 
15. 16 
14- 45 
14. 68 
14. 20 
13- 93 
8. 4 
3-4 
STORED IN 30° C. CHAMBER PROM NOV. 7 TO DEC. 5 
noa . . 
nob. , 
ma .. 
mb. . 
73- 47 
73-44 
72. 62 
72. 52 
72. 29 
72. 27 
72. 06 
72. 01 
6.3 
2. 2 
15-49 
I 5r 54 
l6. 21 
l6. 04 
16.79 
*5. 57 
17.27 
17.14 
3-9 
STORED IN 15.5 0 C. CHAMBER FROM OCT. 17 TO NOV. II 
68a ... 
68b. .. 
69a ... 
69b. .. 
/ 7 1 - 83 
I. 18 
3-7i 
] 
l8. 22 
l 71-84 
I. l6 
1.7 
3- 73 
| 7-o 
l8. 21 
/ 70-99 
I. l6 
3- 98 
l8. 71 
l 70-98 
I. 14 
3-98 
J 
18. 54 
f 71.96 
1. 54 
3- 79 
17. 80 
l 7i-9a 
54 
4.2 
3- 79 
:-3 
17. 82 
/ 73- 52 
1. 47 
3- 73 
16. 64 
l 73- 49 
1. 48 
3- 75 
J 
16. 61 
2-3 
6.7 
