Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/326

 of a large number of different varieties of potatoes, and finds them to have the following average composition:

Water,                                                75.00 percent Starch,                                               19.87   " Sugars and dextrin,                                      .77   " Fat,                                                    .08   " Cellulose,                                               .33   " Ash,                                                   1.00   "

The following analyses show in detail the composition of potatoes from different localities:

Analysis of Maine potatoes: The Bureau of Chemistry a few years ago made an investigation in connection with the experiment station in Maine of the composition of potatoes grown in that state used for table purposes and for starch making. Some of the best varieties grown in different parts of the state were subjected to analysis, and the following results show them to be of quite uniform composition:

.

++++++-               |          |          |          |   |          |        |    |   |    | (|      |                 |          |          |          | × 6.25). |          | ++++++-                | Percent. | Percent. | Percent. | Percent. | Percent. | Hebron,        |  79.72   |  16.94   |   0.90   |   2.12   |   0.76   |  1.0604 Do           |  78.13   |  18.59   |    .72   |   2.06   |    .78   |  1.0795 White Elephant, | 76.81   |  19.96   |    .84   |   2.19   |    .99   |  1.0867 Do      |  76.92   |  20.38   |    .90   |   2.31   |    .87   |  1.0742 Do      |  78.74   |  15.96   |    .64   |   2.25   |    .92   |  1.0803 Do      |  75.21   |  19.31   |    .61   |   2.12   |    .83   |  1.1058 Do      |  75.88   |  18.81   |    .56   |   2.25   |    .96   |  1.0921 Do      |  77.44   |  18.12   |    .63   |   2.06   |    .88   |  1.0906 Do      |  75.56   |  18.14   |    .56   |   1.81   |   1.04   |  1.1129 Do      |  78.13   |  18.62   |    .63   |   1.75   |    .98   |  1.0881 Delaware,      |  76.02   |  19.20   |    .61   |   2.06   |   1.01   |  1.0852 Do           |  76.93   |  18.63   |    .61   |   2.19   |    .94   |  1.0904 Do           |  75.72   |  18.63   |    .55   |   2.31   |    .95   |  1.0745 Do           |  77.64   |  16.26   |    .61   |   2.56   |    .91   |  1.1120 Carmen,        |  76.87   |  18.03   |    .66   |   2.06   |    .90   |  1.0967 Do           |  76.57   |  17.07   |    .59   |   2.38   |    .76   |  1.0804 ++++++- Average,      |  77.02   |  18.29   |    .66   |   2.16   |    .91   |  1.0881

Analysis of Vermont potatoes: Analyses made in Vermont and published in the report of the Vermont Experiment Station for 1901 show an average content of starch considerably less than that above given, namely:

Water,                                                79.41 percent Starch,                                               14.51    " Sugars and dextrins,                                    1.44    " Cellulose,                                              .36    " Protein,                                                2.28    " Ether extract,                                          .06    " Ash,                                                    1.26    " Undetermined,                                           .68    "