328 
THE PRINCIPLES OF BOTANY. 
Chloroplijll . 
Unripe. 
0-05 
Ripe. 
Sugar . 
. 1'12 
18-12 
Gum or dextrine . 
6-01 
3-23 
Cellulose 
2-44 
1-12 
Albumen 
0-21 
0-57 
Malic Acid . 
1-75 
2-01 
Lime 
0-14 
0-10 
Water . 
. 88-28 
74-85 
100-00 
100-00 
The changes that take place during the maturation of 
fruits are no less interesting in a chemical than in a practical 
point of view, as upon a due knowledge of this matter the 
obtaining of fruits for food or medicine in the best possible 
state depends. 
In order to show the changes which take place in the 
relative amounts of water, sugar, and cellulose, we append 
the following table of these in some cases of unripe and ripe 
fruits : 
Water. 
Sugar. 
Cellulose. 
Unripe. 
Ripe. 
Unripe. 
Ripe. 
Unripe. 
Ripe. 
Apricot . 
• 
89-39 
74-87 
6-64 
16-48 
3-61 
1-86 
Peach . 
• 
90-31 
80-24 
0-63 
11-61 
3-01 
1-21 
Cherries 
• 
88-28 
74-85 
1-12 
18-12 
2-44 
1-12 
Plums . 
• 
74-87 
71-10 
17-71 
24.81 
1-26 
1-11 
Pears . 
• 
86-28 
83-88 
6-45 
11-52 
3-80 
2-19 
Fruits are very varied in structure, and consequently in 
classification they receive a variety of names, the most promi¬ 
nent of which will come under the following arrangement: 
I. Fruits formed from a single flower, with one or more 
carpels, either separate or combined : 
A. INDEHISCENT PERICARP. 
1. Usually containing a single seed. 
Examples—Acorn, nut, walnut, cherry, plum. 
2. Containing two or more seeds. 
Examples—Gooseberry, gourd, grape, apple, medlar. 
