Dec. 37 » 1915 
Carbohydrate Transformations in Sweet Potatoes 
557 
Table V .—Changes in composition of sweet potatoes at 15.5° C .—Continued 
SECOND EXPERIMENT (SECOND PERIOD) 
No. of 
sweet 
potato. 
Moisture. 
Reducing 
sugar as 
glucose. 
Difference. 
Cane sugar. 
Difference. 
Starch. 
Difference. 
Per cent. 
Per cent. 
Per cent. 
Per cent. 
64a. . . 
73- 2 9 
I. 05 
V n n -7 
[ 3 *£? 
} 0-36 
f *7- °7 
> 0. IO 
64b ... 
72- 39 
I. 08 
f u * 
1 3-66 
l i7- 17 
J 
65a. . . 
72. 92 
I- 50 
| — . 16 
/ 2. 54 
} .69 
( 17- 9 1 
} --34 
65b.. . 
7 1 * 50 
I. 34 
l 3*23 
J 7 - 57 
66a. . . 
70. 53 
I. 76 
r 3-69 
> . S 7 
r i 9 .24 
} - 13 
66b. . . 
68. 75 
I* 34 
if • 4 ji 
\ 4-26 
I 57 
l 19-37 
67a. . . 
67b . . . 
73 - 34 
72. 49 
i- 39 
1. 29 
| — . IO 
/ 3-31 
l 3-8o 
} -49 
/ 16.84 
\ 16.48 
} - - 3 6 
70a. . . 
7 1 * 72 
i *39 
| — . 06 
r 2.91 
| .40 
1 18.78 
} - -35 
70b. .. 
70-85 
1* 33 
l 3-31 
l 18.43 
71a. . . 
73 * 30 
55 
1 - .21 
J 3 -30 
} -59 
/ 16.97 
} - -23 
71b. . . 
7 1 - 72 
1. 34 
j 
1 3-89 
\ i6 - 74 
THIRD EXPERIMENT (FIRST PERIOD) 
106a .. 
75- 20 
0.77 
| 0.68 
( 2 ’ 8 * 
} -0.05 
/ 16 .35 
\ —0.22 
196b. . 
74-32 
1.45 
l 2. 76 
l 16.13 
i 
107a .. 
76. 92 
.72 
> . 4.0 
f 3.20 
} -is 
/ 14-95 
1 - .66 
107b. . 
74-43 
I. 21 
J 49 
l 3-35 
l 14-29 
J 
108a .. 
77-38 
I- 13 
| . 60 
/ 2.59 
j- -42 
I 14-65 
} -.91 
108b. . 
75 - 58 
I. 73 
l 3-oi 
l 13-74 
122a . . 
75- 60 
• 93 
1 « 
f 2.92 
X . 45 
( l6 '« 
| -1.18 
122b. . 
75 - 4 ® 
1. 48 
r • oj 
l 3-37 
J -45 
l 14-83 
123a .. 
75-75 
.48 
/ 3 - 9 ° 
) . 12 
f 15.00 
} - -72 
123b. . 
72.63 
.98 
J 5 
\ 4.02 
\ 14. 28 
124a . . 
74 - 54 
.98 
1 -55 
/ 3-oo 
} - 12 
/ I 7 * 33 
} -i -°7 
124b. . 
74 - 24 
i- 53 
f 3 3 
l 3- 12 
I 16.26 
THIRD EXPERIMENT (SECOND PERIOD) 
118a.. 
72. 76 
1. 62 
L —O. Ol 
/ 2.95 
> 0.2s - 
r 18.26 
} -0 .77 
118b. . 
7 2 -95 
1. 61 
J 
l 3-20 
J 5 
l i 7 - 49 ; 
119a . . 
74 - 93 
1. 61 
| — . 20 
J 3-36 
1 .06 • 
( 15 - 73 
\ — . 12 
119b. . 
74. 48 
, 1.41 
l 3-42 
1 15- 61 
J 
120a. . 
120b. . 
75 - 16 
74. 11 
1. 74 
1. 61 
} ”‘ 13 
/ 3-56 
l 3 - 43 
} - .*3 
r 15.21 
l 15- 34 
} - 13 
141a .. 
75 - 2 i 
2. 00 
L — 17 
( 3 ' 8 « 
J- - .08 ■ 
f 15-08 
1 0 
141b. . 
74 - 53 
1. 83 
1 7 
l 3 - 7 8 
l 15-08 
J 
142a. . 
73 - 73 
1. 48 
> . -21 
( 3-5 l 
]■ -64 
/ 16.42 
f -i -33 
142b. . 
75 - T 4 
1. 81 
l 4- 18 
l 15- °9 
143a.. 
75- 26 
1. 68 
i _.« 
r 3.26 
) - .04 
J 15- 24 
!• . 02 
143b. . 
75 * 57 
i* 53 
J 5 
l 3-22 
l !5- 26 
/ 
In the sweet potatoes which had already undergone a period of 4 ‘ stor¬ 
age J:> in, the ground there was on the whole very little further loss of 
starch and practically no further accumulation of cane sugar. The 
reducing sugar shows distinct increase during the first period and a loss 
during the second. 
