Deterioration Sugar Beets Due to Nitrates 39 
size. Their condition was perfect, they had been carefully packed 
and they were crisp, like freshly pulled beets. Apparently no dry¬ 
ing out had taken place. The climatic conditions of the locality 
where these beets were grown are very favorable. The location 
was selected for this reason. There were eleven beets in the sample. 
The analysis follows: 
ANALYSES OF MONTANA BEETS, SEASON 1011. 
Fertilized with 200 Pounds Sodic Nitrate per Acre. 
CLXXXV. 
Average weight of beets...566.3 grams 
Av. wt. of beet trimmed. . .479.3 grams 
Percent 
Sugar in beets. 18.24000 
Dry substance in beets. 25.37000 
Crude ash in dry substance.. 2.68000 
Pure ash in dry substance... 1.93500 
Pure ash in fresh beet. 0.49090 
Sulfuric acid . 0.01734 
Phosphoric acid . 0.08117 
Chlorin . 0.00761 
Sodium . 0.00495 
Potassic oxid. 0.25507 
Sodic oxid. 0.01312 
Calcic oxid. 0.03164 
Magnesic oxid . 0.07512 
Ferric oxid . 0.00224 
Aluminic oxid . 0.00086 
Manganic oxid. 0.00175 
Total nitrogen. 0.10494 
Proteid nitrogen (Stutzer) . . . 0.06995 
Ammonic nitrogen. 0.00199 
Amid nitrogen. 0.00251 
Amino nitrogen . Not det. 
Nitric nitrogen. None 
Injurious nitrogen in beet. . . 0.03050 
injurious ash per 100 of sugar 1.67240 
Inj. nitrogen per 100 of sugar 0.16722 
Press Juice According to Ruempler. 
Total nitrogen . 0.07797 
Albumin nitrogen. 0.04101 
Propetone nitrogen. 0.00172 
Peptone nitrogen. 0.00245 
Ash Analysis. 
CLXXXVI. 
Crude 
Pure 
Sand . 
3.124 
Silicic acid. 
1.059 
Sulfuric acid . 
2.550 
3.523 
Phosphoric acid . 
11.939 
16.536 
Chlorin . 
1.119 
1.550 
Sodium . 
1.008 
Carbonic acid . 
21.225 
Potassic oxid . 
37.515 
51.962 
Sodic oxid . 
2.910 
2.637 
Calcic oxid. 
4.654 
6.446 
Magnesic oxid. 
11.049 
15.304 
Ferric oxid . 
0.330 
0.457 
Aluminic oxid. 
0.127 
0.176 
Manganic oxid . 
0.257 
0.356 
Loss . 
(2.394) 
Sum . 
100.252 
Oxyg. equi. to chlorin 
0.252 
Total . 
100.000 
100.000 
These beets are, according to all the criteria whereby we judge 
beets, of the very best quality, the percentage of sugar is high, 18.24 
percent, the injurious ash is low, 1.67 per 100 of sugar, the injurious 
nitrogen is only 0.16722 per 100 sugar, the ratio of proteid nitrogen 
based on Stutzer reagent is 66.68 percent and on the determination 
of albumin according to Ruempler is 52.6 of the total nitrogen in the 
juice. Andrlik in discussing the ratio of proteid nitrogen to the 
total nitrogen calls attention to the fact that the ratio of proteid 
nitrogen to total increases as the beet ripens and that the proteid 
nitrogen may reach 70 percent of the total in ripe beets with a low 
percentage of nitrogen. The pure ash in the fresh beet is not espe¬ 
cially low, 0.4909 percent, but the phosphoric acid is as high as in 
German beets, which is not the case with Colorado beets, and there 
is no nitric nitrogen. In fact there are only two features in the 
composition of these beets which are common with those of Colo- 
