This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1864 Excerpt: ... and casein 2S-02 Albumen and casein 29-19 Starch 88-81 Starch 66-23 Gum 28-60 Gum 66-23 Skin 7-65 Skin 611 Ash 818 Ash STfl According to Pogoaii.e, field peas that had been deprived of 9'5? t envelope, contained: Nitrogenous matters 21-670 Starch, dextrin, and sugar 57-650 Fatty matters 1-090 Lignln 8-218 Mineral 2 ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1864 Excerpt: ... and casein 2S-02 Albumen and casein 29-19 Starch 88-81 Starch 66-23 Gum 28-60 Gum 66-23 Skin 7-65 Skin 611 Ash 818 Ash STfl According to Pogoaii.e, field peas that had been deprived of 9'5? t envelope, contained: Nitrogenous matters 21-670 Starch, dextrin, and sugar 57-650 Fatty matters 1-090 Lignln 8-218 Mineral 2-80S Water 12-740 He found also in very soft green peas: Nitrogenous matters 88-sS Older than the above S417 Ripened 27-78 Prof. Johnston states that the proportion of nitrogenous, or fleshforming matter, in both peas and beans, is on an average about 24 per cent., and of oil about two per cent. The nitrogenous element of peas and beans is not glutinous, and consists chiefly of vegetable casein. They are hence incapable of making bread. From their high proportion of nitrogenous constituents, peas and beans are extremely nutritious, ranking first among concentrated strength-imparting foods. They are considered difficult of digestion, and of a constipating quality, which requires to be corrected by admixture with other kinds of food. The varieties are numerous, with wide differenences of flavor and softness when cooked, and they probably differ equally in composition. We have before stated, that in consequence of its abundance of casein, the Chinese make it up into a kind of vegetable cheese (424). 464. Composition of Beans.--The composition of beans varies but little from that of peas. The authorities above cited (iioksfobd and Keookkb) give the following results: Btua (HoiwoiDUdKiocmJi Teble Beta. Large White Beam. Vegetable casein and albumen 28-54 2981 Starch 87-50 66-17 Gnm 29-20 88-17 Skin 411 4-41 Ash 4-88 4-01 The peas and beans in this analysis were dried at 212, and lost an average of 15.58 per cent. of moisture. 455. Bonc-prodnelng mater...
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