Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant.

  • Snyder, Harry, 1867-1927.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant. Source: Wellcome Collection.

    14/34 (page 12)
    cooking 100 parts of fresli potatoes was then calculated. The results of each of the three experiments are given in the following table: Loss of matter in coolcing potatoes. Method of preparation and cooking. A. Skins removed ; soaked be¬ fore cooking. Soaked 3 hours; distilled water, cold at start. Soaked 5 hours; distilled water, cold at start. Average.. />. Skins removed; not soaked. Distilled water, cold at start. Do. Average. Alkaline water, cold at start. Do. Average Limewater, cold at start Do. Average Average of 6 tests start¬ ing with cold water Distilled water, hot at start.. Do. Average Alkaline water, hot at start.. Do. Average Limewater, hot at start. Do.. Average Average of 6 tests start¬ ing with hot water. C. Skins not removed. Distilled water, cold at start. Do .. Average Alkaline water, cold at start. Do. Average Limewater, cold at start Do. Average Average of 6 tests start¬ ing with cold water. GO <© o c3 O . cm CD O cn 4—1 0 _bc * Grams. 753 603 943 939 Loss of matter in fresh potatoes. pi <D Is a Pi A P. ct. 1.45 1.40 1.43 .63 .74 68 1,165 952 68 67 67 907 979 70 ,79 75 939 1,052 988 970 952 1, 043 943 952 988 1,034 1,474 1, 165 .72 .52 62 .71 .80 .76 1.15 .78 o a pi g '3 o o 2* P. ct. 0.035 040 038 ,007 ,006 006 ,016 ,011 .014 ,011 .015 013 o P PI ® P. ct. 0.161 .202 PP a Pi c3 -p» w P. ct. .181 055 080 0.16 .16 .068 ,16 ,055 ,061 15 19 ,065 17 055 ,067 14 17 061 16 004 .033 .027 004 .025 .003 .004 .003 . 006 .007 .96 14 11 13 ,08 12 10 .04 04 006 Trace Trace Trace Trace Trace Trace .002 .002 002 .033 .041 .037 024 ,038 .031 005 004 ,005 ,004 ,005 005 003 003 003 11 10 10 ,17 19 18 ,26 17 ,22 Percentage loss of each con¬ stituent. pp cn <1 P. ct. 0.41 .28 .35 18 15 16 17 17 17 18 19 19 17 ,08 13 ,19 .22 21 15 19 17 ,03 07 ,05 03 04 04 ,01 01 Pi © -Pi <3 to Pi A P. ct. 6.6 6.4 6.5 2.8 3.2 3. 0 3.0 2.9 2.9 3.1 3. 5 3.3 3.1 Albuminoid nitrogen. Total nitro¬ gen. Starch. Ash. P. ct. P. ct. P. ct. P. ct. 23.3 46.0 45.6 26.7 57.7 31.1 25.0 51.8 38.3 4.7 13.8 1.0 19.6 4.0 20.0 1.0 16.3 4.3 16.9 1.0 17.9 10.7 13.8 .9 18.5 7.3 16.7 1.2 18.5 9.0 15.2 1.0 18.5 7.3 13.8 .9 19.6 10.0 16.7 1.0 20.6 9.0 15.3 1.0 20. 1 7. 3 15.8 1.0 18.8 3.2 2.3 2.7 2.8 3.1 3. 5 2.7 2.0 2.7 3.3 2.3 5.1 4.0 3. 4 4. 7 8.2 6.7 7.5 8.3 10.2 9.2 6.0 9.5 4.2 4.3 3.4 3.2 .3 . 1 .2 .3 .3 .3 1.3 1.3 1.3 7.8 8.2 1.2 1.0 1.1 1. 0 1.2 1.1 .7 .8 8 1.0 .7 .6 .6 1.0 1.2 1.1 1.6 1.0 1.3 1.0 18.5 8.7 13.6 20.7 23.9 22.3 16.3 20.7 18.5 18.1 3.3 7.6 5.4 3.3 4.3 3.8 1. 1 1.1 3.4