. The chemistry of plant and animal life. Agricultural chemistry. 3°° AGRICULTURAL CHEMISTRY cellulose. When potatoes are stored for any length of time and fermentation takes place, a portion of the starch is converted into glucose. In storing them, a low tem- perature and good ventilation are necessary to prevent fermentation. Potatoes are a concentrated, non-nitroge- nous food. 425. Carrots contain approximately the same amount of water as milk, viz., 87 per cent, and about half as much dry matter as potatoes. The 12 per cent of dry matter is nearly half sugar, 3 per cent being fruit sugar a

- Image ID: RJ9BMJ
. The chemistry of plant and animal life. Agricultural chemistry. 3°° AGRICULTURAL CHEMISTRY cellulose. When potatoes are stored for any length of time and fermentation takes place, a portion of the starch is converted into glucose. In storing them, a low tem- perature and good ventilation are necessary to prevent fermentation. Potatoes are a concentrated, non-nitroge- nous food. 425. Carrots contain approximately the same amount of water as milk, viz., 87 per cent, and about half as much dry matter as potatoes. The 12 per cent of dry matter is nearly half sugar, 3 per cent being fruit sugar a
Library Book Collection / Alamy Stock Photo
Image ID: RJ9BMJ
. The chemistry of plant and animal life. Agricultural chemistry. 3°° AGRICULTURAL CHEMISTRY cellulose. When potatoes are stored for any length of time and fermentation takes place, a portion of the starch is converted into glucose. In storing them, a low tem- perature and good ventilation are necessary to prevent fermentation. Potatoes are a concentrated, non-nitroge- nous food. 425. Carrots contain approximately the same amount of water as milk, viz., 87 per cent, and about half as much dry matter as potatoes. The 12 per cent of dry matter is nearly half sugar, 3 per cent being fruit sugar and 3 per cent other sugars. There is 1.20 per cent of total nitrogenous compounds given as crude pro- tein in tables of analyses, of which 40 per cent is protein. Carrots contain more fat than potatoes. 426. Parsnips contain more dry matter than carrots and have nearly the same amounts of nitrogenous compounds, fat, and fiber, but less sugar and more starch. They have about the same general food value as carrots. 427. Mangel wurzels have more water and less dry matter than carrots. The dry matter, however, is richer in nitrogenous compounds than that of carrots, parsnips, potatoes, or beets, which makes the mangels a better balanced food. The 10 per cent of dry matter is a little more than half starch, and contains about 1.40 per cent of crude protein, of which half is protein. Mangels also contain about 1 per cent each of ash and fiber and a small amount of fat. 428. Apples vary in composition with the variety and. I.FIBER.STARCH, FAT ETC. 2.SUGAR J.PROTEIN+NI- TROGENOUS MAT TER. 4.ASH. Fig. 93. — Com- position of carrots.. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Snyder, Harry, 1867-1927. New York, The Macmillan company