The chemical composition of American food materials / by W.O. Atwater and A.P. Bryant.

  • Atwater, W. O. (Wilbur Olin), 1844-1907.
Date:
1906
Catalogue details

Licence: In copyright

Credit: The chemical composition of American food materials / by W.O. Atwater and A.P. Bryant. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

    74/90 (page 72)
    Chemical oompoHtion of American food materials—Continued. Food materials. p. cl. 30.0 50.0 I P4 P. Ct. 88. 4 9U. 2 89.8 62.5 6.6 27.0 18.0 10.0 5.0 5.8 5.0 89.5 44.8 82.9 77.4 80.0 88.3 80.9 63.4 89.3 89.6 89.4 73.3 83.9 84.8 84.4 76.0 66.1 89.3 78.4 74.5 75.4 78.2 76.8 79.6 75.6 85.8 85.4 94.0 90.4 85.-9 '. ct. 0.8 1.1 1.0 .7 .8 1.1 .8 .6 a u .a o . u 00 .o P. ct. 0.1 1.5 .7 .5 1.3 1.6 1.6 .9 .7 1.0 .6 1.2 1.0 .9 .1 B 8 ^ C3 * 1 ® 0 p. cJ. 8.2 9.0 8.6 5.9 69.8 9.3 4.6 15.9 14.8 11.6 18.5 11.0 8.5 P. ct. 0.9 l.S P. ct. 0.5 .5 .6 .4 t.l Vkqbtable Food—Continued. FRCITS, BBBHIES, ETC., FRESH—continued. liCmons: a Edible portion— Minimum Maximum a Average As piirchased ..y Lemon juice Muskmelons: Edible portion - As purcliased Nectarines: c Edible portion » As purchased • Oranges: d Edible ]iortion— Minimum Maximum Average As purchased Peaches: Edible portion— Minimum Maximum Average As purchased Pears: e Edible portion— Minimum Maximum Average .- As purchased v Persimmons, edible portion/ Pineapple, edible iiortion 3 Plums :/l Edible portion, average As purihusod ; Pomegranates, edible portion: i Minimum Maximum Average Prunfes;j Edible portion, average As purchased Raspl)erries, red, as purchased Raspberries, black, edible portion: Minimum Maximum Average Kaspbcrry Juice, edible portion Strawberries: m Edible portion— Minimum • • Maximum Average As purchased a an n a a The aeh of 2 samples contained an f CaO f .9^ K,0 48 3 MgO 4.4 P,0, H.l and SO. 2.8 per cent. Two samples contained an average of prot«m (Nxe.as) o.» ana proitiuu u.u 6 Sugar 2.3. citric acid 7.5 per cent. 0 Fat not determined. 1.2 2.1 1.6 1.7 X.O .4 1.1 .6 .6 9.3 9.4 9.4 7.7 14.1 14.2 14.1 12.7 31.5 9.7 20.1 19.1 18. 20. 19.5 18.9 17.4 12.6 11 13.6 12.0 U9.9 4.4 12. 7, 7.0 .\ .5 0)3.0 .4 .3 .4 .5 i')«.'7 .4 .4 1.8 .9 .4 .3 .6 . 5 t.6 .5 t.8 .8 t.l .6 .0 .5 i'.'s .6 .4 .7 .6 .3 .7 .4 S.S .9 (>')J.4 .0 .6 SThe ash .^f^'samples contained an average of CaO 22.7, K,0 48.9 MgO 5.4^P,0. per cent Fat determined in 8 samples, the mean of these assumed to be an a> erage T^?^:lrptenU &(N 16.25, 0.6 and prot^ids 0.3 per cent {E'oUlliniS ?^t-6T,74lnVp?o[rs*0.1 percent, 12.4, and SO35.2 Eight samples Fat not determined. »Two j The ash samples contained an average of K'>V0*«_liv„7„';tf,f 5™ daO 4.7, K,0 63.8, MpO 5.5. ish of the edible portion of 3 samR'ea f oijta.nod^ju. ajma?^ . pfe ^Tbo edible porUou contained 13.2 per ^- ^ ^^^ ^^^^^^ ^ ^ W.<^^^\ tainod ^'jOb 14.1, and SO, 2.7 per cent. Edible portion of 20 sam sugar. Fat was not determined, f Fat not determined. { Probably sweetened. /Vyfl 25) 0 7 and proteids 0.5 per cent .aSprsTnuteVrn^tie of^^^^^^^^^^ - ^' ^^ ^ ^ Fifteen per cent.