172 
THE CULTIVATOR. 
Junk 
and oxide of copper, having been placed at the extre¬ 
mity of the combustion tube. 
It was found difficult to reduce the woody fibre of the 
oats, barley, and buckwheat, to the requisite fineness 
for a complete combustion. Where the difficulty could 
not readily be overcome, in addition to chlorate of 
potash at the extremity of the tube, it was found well, 
in filling with mixed substance and oxide of copper, to 
add, at intervals of an inch and a half, a small quantity 
of finely pulverized and thoroughly mixed oxide of cop¬ 
per and chlorate of potash. The successive evolutions 
of oxygen in this case, thoroughly reoxidized any por¬ 
tions of copper reduced in the progress of combustion, 
and secured the most satisfactory results. Difficulty 
presented itself also in the combustion of the pota¬ 
toes, beets, and other roots, arising from the extreme 
compactness of the substance when dried. It was how¬ 
ever, overcome by the method already mentioned. 
The nitrogen determinations, as already intimated, 
were according to the method of Messrs. Varrentrapp 
and Will. 
The per centage of woody fibre was determined in 
the following manner. Grains, such as had been ana¬ 
lyzed, were digested upon a sand-bath several weeks in 
dilute hydrochloric acid, one part of acid to a thousand 
parts of water. At intervals of from eight to ten days, 
the fluid was poured off, and, with diluted acid as be¬ 
fore, the digestion resumed. After a month and a half, 
the woody fibre not appearing wholly freed from this 
substance, an equally dilute solution of caustic potash 
was employed, and the digas&io.n therewith resumed. 
At the end of two months, the woody fibre of the oats, bar¬ 
ley, and buckwheat, were poured upon filters, thoroughly 
washed with distilled water, and dried at 100 Q C. 
* Mulder’s analysis of coagulated albumen, Scheerer and Jones’ 
analyses oflegumin and gluten (Annalen der Chemie -und Phar- 
maeie, xxxix., page 360;) and Heldt’s analysis of the gluten of 
rye (Annalen der Chemie und Pharmacie, xlv., page 198.) differ 
so lilttle from each other, that a. single formula has been con¬ 
structed upon Mulder’s analysis of coagulated albumen, and with 
a little modification employed in determining the elements of'the ni¬ 
trogenous ingredients of all the substances subjected to investigation. 
Mulder’s per centage of oxygen was reduced by that of the sul¬ 
phur, which has been ascertained during the last session of the 
Giessen Laboratory, and kindly furnished to me by Dr. Ruling. It 
is for gluten, 1.14 per cent., and for legumin 0.50 per cent. 
The still undetermined phosphorous is included in the oxygen. 
Below follow the analyses alluded to above: 
Gluten. 
Coagulated 
Albumen. 
Scheerer. 
Jones. 
Mulder. 
Carbon,. 54 60 
55.22 
54.99 
Hydrogen,. 7.30 
7.42 
6.87 
Nitrogen,. 15.81 
15.98 
15.66 
Oxygen, P. & S.,.. 22.28 
21.38 
22.48 
Legumen. 
Gluten of Rye 
Scheerer. 
Jones. 
Heldt. 
Carbon,. 54.13 
55.05 
56.38 
Hydrogen,. 7.15 
7.59 
7.87 
Nitrogen,. 15.67 
15.89 
15 83 
Oxygen, P. & S.,.. 23.03 
21.47 
19.96 
The numbers employed were 
Carbon,... 
Hydrogen,.. . 
Nitrogen,. 
.. 15.66 
Sulphur,. 
.. 1.14 
— 0.50 
Of beans and peas the hulls, separated by treating 
with cold water, were alone digested with dilute caustic 
potash, repeatedly pouring off the liquid and resuming the 
digestion afresh. At the conclusion of four weeks, the 
hulls were washed and dried at 100° C. 
Mode of Estimate. 
To express in hundred parts the results of analysis, 
the carbon, hydrogen, oxygen, and sulphur of the nitro¬ 
genous ingredients, were estimated from the per centage 
of nitrogen.* 
The carbon and hydrogen so estimated, deducted 
from the whole per centage of carbon and hydrogen, 
gave what belonged to the starch, gum, woody fibre, 
sugar, fee. The oxygen of the latter was estimated 
from the carbon, by the formula C l3 H 10 Oi 0 f 
The detailed analyses and determinations, covering 
thirty-five pages octavo, of Liebig’s Annalen, are omit¬ 
ted, the results, merely , being given, in the tables which 
follow. 
relative worth of individual kernels. 
According to their Mass and per cent, of Nitrogen. 
Oxygen and Phosphorus,. 20.92 — 21.98 
Mucin, discovered by Berzelius, is recognized among the nitro¬ 
genous compounds. As analyses of vegetable fibrine and vegeta¬ 
ble albumen, with and without it, according to Prof. v. Liebig, 
give the same result, it may be presumed that its composition is 
identical with theirs. 
t The following list of the chief bodies present in the substances 
analyzed, with their annexed constitution, will justify the method 
pursued. 
Starch,. C12 H10 O10 
Dextrine,...Ci2 II10 O10 
Gum... C12 H10 O10 
Woody fibre, Payen,. C12 H10 O10 
Cane Sugar,. C12 Hit On 
Pectic acid, dried by 140 ° C, Regnault,. C12 Hs Oil 
Pectic acid, Mulder,. C12 Hs O10 
Pectin combined with P b O, Fremy,. Cm H9 Oil 
Starch and woody fibre exceed in per centage, all the other in¬ 
gredients enumerated. in most of the substances analyzed; and are 
beside, identical in constitution with gum and dextrine. 
Name. 
Ten kernels in 
fresh condition, 
weighed in 
grammes. 
Relative weight 
of individual 
kernels Bush 
rye taken as 
unity. 
Per cent, of Ni¬ 
trogen in fresh 
; condition. 
Relative amount 
of nitrogen in 
the individual 
kernels, Rush 
rye laken as 
unity. 
Bush rye. 
0.1220 gr. 
1 . 
2.39 
1 . 
Rush rye,. 
0.1S38 
1.5 
2.13 
1-3 
Talavera wheat, ... 
0.3606 “ 
3. 
2.19 
2.7 
Whittington wheat, . 
0 4239 “ 
3.5 
2.30 
2 9 
Sandomierz “ 
0.3199 “ 
2.8 
2.13 
2.4 
Indian corn. 
3.5934 “ 
20.4 
1.95 
24. • 
Jerusalem barley,... 
0.5312 “ 
4.3 
1.92 
3-6 
Common barley,.... 
0.3955 “ 
3.2 
2.40 
2.4 
Kamschatka oats, . . . 
0.3446 “ 
2.8 
2.08 
2-4 
Early panicled oats,. 
0.3689 “ 
3. 
2.45 
3.1 
Tartarian buckwheat 
0.2566 “ 
2.1 
1.33 
1.2 
Table peas,. 
2.6080 u 
21.4 
3.83 
34.3 
Field peas, ... 
1.9828 V 
16.3 
3.68 
25.1 
Table beans. 
3.1431 “ 
25.5 
3 87 
41.2 
Large white beans,. 
5.2890 “ 
43.3 
3.86 
69.9 
TABULAR VIEW 
Of Elementary and Inorganic Ingredients , in per centsof sub¬ 
stance dried at 100° C. 
Name. 
Nitrogen, j 
Carbon, 8 
Hydrogea j 
Oxygen. | 
| Sulphur. 
no 
"55 
<5 
Wheaten flour, Vienna, No. 1,.. 
3.00 
45.74 
6 70 
43.23 
0.23 
0.70 
“ “ “ No 2,... 
2.12 
45.18 
6.65 
44.81 
0.15 
0.67 
» “ “ No. 3,... 
3.44 
46-86 
6-78 
42.65 
0.25 
1.11 
Talavera wheat, Hoher.heim,.... 
2.59 
44-93 
6.25 
43.35 
0.18 
2.80 
Whittington “ “ •••• 
2.-68 
44.42 
6.82 
42.56 
Q. IS 
3.13 
Sandomierz “ ‘ • ••• 
2.69 
44-20 
6.68 
142.28 
0.19 
2.40 
Rye flour, Vienna, No. 1, ....... 
1.87 
44 37 
6 65 
44.55 
0.13 
1.33 
« « No. 2,. 
2.93 
45.19 
6.56 
42 77 
0.21 
1.07 
Bush rye, Hohenheim,. ... 
Rush rye, . 
Potenta meal, Vienna,. 
2.78, 
45.52 
6 58 
43.51 
0.15 
0.86 
2.47 
45.23 
6.57 
43.98 
0.18 
2 37 
2.14 
45 04 
6.60 
44.62 
0.15 
0.86 
Yellow Indian corn, Hohenheim, 
2.30 
45 45 
6.61 
44.66 
0.16 
1.92 
Triticum monococcum, Giessen,. 
Jerusalem barley, Hohenheim, .. 
2.07 
44.54 
6.72 
44,24 
0.15 
2.01 
2.31 
45 50 
6.87 
44.68 
0.16 
2.84 
Common winler barley, “ 
2.79 
45.22 
6.99 
42 16 
0.20 
5.52 
Kamschatka Oats, “ 
2.39 
46 50 
6.64 
45 59 
0.17 
3 26 
Early white panieled oats, Hoh., 
2.82 
46.66 
6.71 
44.6S 
020 
4.14 
Common rice,. 
1.16 
44.61 
6.53 
46.62 
0.0* 
0.36 
Buckwheat flour, Vienna,. 
1 08 
44.27 
6.54 
46.50 
0.07 
1.09 
Tartarian Buckwheat, Hohen,, .. 
1.56 
45.42 
6.45 
46.50 
0.1) 
2.30 
Table peas, Vienna,. 
4.42 
45.12 
6 73 
37 92 
0.14 
3-18 
Field peas, Giessen, .. 
4.57 
45.33 
6.42 
38.75 
0.14 
2.79 
Table beans, Vienna,. 
4.47 
45.07 
6.63 
38.73 
0.14 
4.38 
Large white beans, Giessen, .... 
4 59 
45.18 
6.80 
38.55 
0.14 
4.01 
Lentils, Vienna,. 
4.77 
45 35 
6.75 
38.28 
0.15 
2 69 
White potatoes, Giessen,. 
1.56 
43 80 
6.0i 
44 77 
0.11 
3.61 
Blue potatoes, “ . 
Carrots, “ .. 
1.20 
1.67 
43.25 
43.34 
6.31 
6 2-1 
45.00 
43.90 
0.08 
0.12 
3.36 
5.77 
Red beets, “ . 
2.43 
40.99 
5.72 
3:1.37 
0.17 
6.43 
Yellow French beet, “ . 
1.81 
•11,0!. 
5.94 
41.06 
0.13 
<.u2 
Rutabaga, “ ........ 
1.45 
’5.3! 
6.01 
42.59 
0.10 
.01 
White turneps, “ . 
Onions, “ . 
1.98 
1.16 
:3.19 
5.68 
42'.96 
0.14 
- 02 
8.53 
