74 
Journal of Agricultural Research 
Vol. XXVI, No 2 
FILTRATE FROM THE BASIC LEAD ACETATE PRECIPITATE 
This liquid was first treated with hydrogen sulphid for the removal 
of the excess of lead and the mixture filtered. The filtrate was then con¬ 
centrated under diminished pressure to the consistency of a syrup, when 
it had a reddish-brown color. It was extracted several times with ether, 
but nothing of interest was removed. On heating a little of the syrup 
with a caustic alkali it developed ammonia, and it abundantly reduced 
Fehling’s solution, thus showing the presence of considerable sugar. By 
repeated treatment of the syrup with alcohol a small portion was finally 
obtained which was soluble in nearly absolute alcohol. This was tested 
in the usual manner for the presence of the simple organic bases, such as 
cholin and betain, but with a negative result. The portion of the 
syrup which remained undissolved by the treatment with alcohol was 
examined for asparagin, which was found not to be present. The chief 
constituent of the syrupy liquid was evidently a reducing sugar. 
SUMMARY 
The tubers of Cyperus esculentus , Linne, commonly known by the 
Spanish name of “ chufa,” were chemically examined many years ago, 
but all the material employed for this purpose was evidently obtained 
from southern Europe. It therefore appeared of interest to ascertain 
the constituents of the tubers grown in this country, and it has been 
found that these are essentially the same as those recorded by previous 
investigators. 
The most important constituent of the chufa is unquestionably the 
fatty oil, which, as extracted by light petroleum, was obtained by us in 
one instance to the extent of 28.9 per cent. Although the yield of oil 
is subject to considerable variation, being chiefly influenced by the 
amount of moisture contained in the tubers, it is nevertheless very 
remarkable that so large a proportion of such a product should be con¬ 
tained in the underground portion of a plant, and particularly of a sedge. 
A complete investigation of the fatty oil prepared by us has been made 
in the Oil, Fat and Wax Laboratory of the Bureau of Chemistry by 
Baughman and Jamieson, whose results are recorded in a separate paper 
in this number of the Journal of Agricultural Research (p. 77). 
Other constituents of the chufa which would appear to be of economic 
interest are sucrose and starch, both of which are present in considerable 
amounts. The sucrose or cane sugar has been obtained in a pure crystal¬ 
line state, but it is accompanied in the tubers by a reducing sugar, 
together with gummy and albuminous material, which renders its separa¬ 
tion somewhat difficult. 
The starch was obtained in the form of a perfectly white powder. 
When separated directly from the chufa the yield was 12 per cent, 
whereas from material which previously had been deprived of the fatty 
oil it was 12.8 per cent. The gum, which is present in relatively small 
proportion, is precipitated by basic lead acetate. After purification it 
was obtained as a nearly colorless powder. A constituent of the tubers 
which has not been recorded hitherto is an enzym. This is present in 
only very small amount, and is capable of slowly hydrolyzing amygdalin. 
The tubers did not respond to the general tests for an alkaloid, and 
were found to contain no caffeine or asparagin. There was also no 
indication of the presence of such widely distributed simple organic bases 
as cholin and betain. 
