> i A 338 A6 S2 *opy 1 ANALYSIS OP THE APPLE. By J. H. Salisbury, M. D. * ALBANY: CHARLES VAN BENTHUYSEN, PRINTER. 1850. ANALYSIS OF THE APPLE. This examination was entered into with the view of throwing some light upon the composition of the apple. To determine whether ornot r it contained a sufficient percentage of nutritious matter to render it pro- fitable as food for stock. That it has been used with a good degree of success, in many instances, for several years, is well known ; but it is by no means generally acceded, that the apple is as nutritious as it actually is. Those who have had some experience in feeding good varieties, will find in the following analysis the reason of their favora- ble opinion of this valuable product of the farmer ; — valuable, because if properly managed, the crop is sure, large, rich, and attended with less labor and expense than almost any other. It was the intention to have analyzed several varieties of sweet ap- ples, but owing to the lateness of the season before the examination was commenced, and the scarcity of these varieties, I was unable to obtain any, except the Tolman Sweeting. PERCENTAGE OF WATER, DRY MATTER AND ASH, IN THE Pulp of the Skin or epidermis Swaar. of the Swaar. Percentage of water, 84.75 61 .20 « dry matter, 15.25 38.80 " ash, 0.26 0.72 '* ash calc. on the dry matter, . . 1 .705 1 .856 PERCENTAGE OF WATER AND DRY MATTER IN THE Tolman Roxbury Kilham English R. Island Sweeting. Russet. Hill. Russets Greening. Percentage of water, .... 81.52 81.35 86.31 79.21 82.85 « dry matter, 18.48 18.65 13.69 20.79 17.15 The above results were obtained the first of March. The percentage of water in the six varieties examined ranges from 79.21 to 86.31 per cent. The Kilham Hill contains most, the Swaar stands next, the Green- ing third, and the English Russet has the least. The percentage mean from the six results is 82.664. The percentage of inorganic matter in the apple is small, not much exceeding that of the richer grains. Like the ash of wheat and corn, it is obtained free from coal with some difficulty, on account of its fusing at a low red heat. COMPOSITION OF THE ASH OF THE Swaar. Kxlham Hill. With carbonic Without carbonic With carbonic Without carbonic acid. acid. acid. acid. Carbonic acid, 17.62 16.17 Silica, 1.43 1.750 1.34 1.693 Phosphate of iron, 1.82 2.227 1.52 1.838 Phosphoric acid, 11.51 14.083 11.51 13.922 Lime, 4.05 4.956 2.48 2.999 Magnesia, 1.46 1.786 1.14 1.379 Potash, 34.34 42.016 29.62 35.821 Soda, 15.77 19.295 21.40 25.826 Chlorine, 1.71 2.092 1.93 2.334 Sulphuric acid, 5.44 6.656 6.52 7.898 Organic matter thrown down by nitrate of sil. 4.20 5.139 5.20 6.290 99.35 100. 000 98.84 100.000 COMPOSITION OF THE ASH OF THE Roxbury Russet, English Russet. R. I. Greening. With car- Without With car- Without With car- Without bonic carbonic borne carbonic bonic carbonic acid. acid. acid. acid. acid. acid. Carbonic acid,.... 14.11 10.12 18.03 Silica, 1.95 2.278 0.94 1.051 1.15 1.412 Phosphate of iron, 1.34 1.564 0.96 1.062 1.04 1.277 Phosphoric acid,.. 13.81 15.057 9.94 11.110 9.49 11.664 Lime, 4.16 4.857 2.92 3.263 3.60 4.421 Magnesia, 1.63 1.903 0.97 1.068 1.80 2.211 Potash, 29.51 34.958 34.27 38.323 31.31 38440 Soda, 21.13 25.173 27.20 30.408 18.55 22.781 Chlorine, 1.97 2.300 1.65 1.848 1.85 2.272 Sulphuric acid, .. . 5.84 6.889 5.98 6.684 6.53 8.019 Organic matter thrown down by- nitrate of silver, 4.30 5.021 4.64 5.187 6.11 7.503 99.75 100.000 99.59 100.000 99.46 100.000 The analyses are inserted both with and without the carbonic acid. They were calculated without it in order to show the real composition of the inorganic matter of the fruit. The carbonic acid is formed dur- ing the combustion of the organic matter, and hence cannot be regarded as a constituent part of the apple, except in very minute quantity. In silica, the apple is by no means rich, containing in the varieties examined from about one to 2.3 percent. The mean percentage of the five results is 1.637. The phosphate of iron ranges from about one to 2.2 r>c.r cent.; the phosphoric acid from 11 to lo per cent.; the lime / from about 3 to 5 per cent. ; the magnesia from about one to 2.2 per cent. ; the potash from about 35 to 42 per cent. ; the soda from 19.3 per cent, to 30.4 per cent. ; the chlorine from 1.85 to 2.33 per cent., and the sulphuric acid from 6.66 to S.02 per cent. The percentage of ash in the apple is small, yet rich in phosphoric and sulphuric acids, potash and soda. 100 lbs. of apple ashes, deprived of carbonic acid, contain, according to the mean of the foregoing re- sults, about 13 lbs. of phosphoric acid, 7 lbs. of sulphuric acid, 38 lbs. of potash, and 25 lbs. of soda. In other words, these four bodies make up about 83 per cent, of the whole ash. 1000 lbs. of fresh apple contain about 827 lbs. of water, 170.4 lbs. of organic matter, destroyed by heat, and 2.6 lbs. of inorganic matter or ash. 1000 lbs. of dry apple contain between 17 and 18 lbs. of ash. MEAN OF THE FIVE FOREGOING ANALYSES. Carbonic acid, Silica, Phosphate of iron, Phosphoric acid, Lime, Magnesia, Potash, Soda, Chlorine, Sulphuric acid, Organic matter thrown down by nitrate of silver, ith carbonic acid. Without carbonic acid. 15.210 1.362 1.637 1.336 1.593 11.252 3.442 13.267 4.199 1.400 1.669 31.810 37.610 20.810 24.799 1.822 2.169 6.062 7.229 4.890 5.828 99.396 1U0.00O PROXIMATE ORGANIC ANALYSIS OF THE Tolman Sweeting. Swaar. Kilham Hill. 1000 parts 1000 parts 1000 parts 1000 parts 1000 parts 1000 parts fresh apple, dry apple, fresh apple, dry apple, fresh apple, dry apple. Cellular fibre, 33.90 190.620 18.80 126.685 29.90 229.453 Glutinous matter with a little fat and wax, .... 3.52 Dextrine, 28.96 Sugar and extract, 99-05 Malic acid, 2 .50 Albumen, 8.97 Casein, 0.89 19.793 1.18 7.276 1.73 13.276 162.890 28.54 192.352 21.72 166.681 557.178 81.04 546.618 59.30 455.069 14.061 3.82 25.737 3.46 26.552 50.452 13.08 88.125 13.17 101.066 5.006 1.96 13.205 1.03 7.904 Dry matter, 177.79 1000.000 148.42 1000.000 130.31 1000.000 Water, 815.20 847.50 863.13 Loss...... 7.01 4.08 6.56 1000.00 1000.00 1000.000 PROXIMATE ORGANIC ANALYSIS OF THE Roxbury Russet. English Russet. R. I. Greening. 1000 parts 1000 parts 1000 parts 1000 parts 1000 parts 1000 parts fresh apple, dry apple, fresh apple, dry apple, fresh apple, dry apple. Cellular fibre, 31.20 173.623 44.78 220.929 33.58 204.000 Glutinous matter with a little wax and fat, .... 1 .70 Dextrine, 36.22 Sugar and extract, 90.27 Malic acid, 3.23 Albumen, 15.03 Casein, 2.05 9.460 2.22 10.952 1.32 8.019 201.558 41.11 202.823 32.07 194.888 502.337 93.46 461.099 76.37 464.061 17.975 2.98 14.702 3.04 18.485 83.639 16.13 79.579 16.37 99.459 11.408 2.01 9.916 1.89 12.088 Dry matter, 179.70 1000.000 202.69 1000.000 164.64 1000.000 Water, 813.45 792.11 828.46 ........ Loss, 6.85 5.20 6.90 1000.000 1000.000 1000.000 Besides the above mentioned bodies, the apple contains a small quantity of tannic and gallic acids. Of the varieties examined, they were found in larger proportion in the russets than in either of the others. To these acids this fruit owes that peculiar astringency so strikingly developed in some varieties, and easily detected in all, by the taste and by the black color struck through them when cut with a knife, or any instrument made of iron. Leibig states that starch is found in the unripe apple. I have not been able to detect it in the ripe fruit, except in the Talman Sweet which gave a very faint blue with iodine. A small quantity of white wax is found, which is derived mainly from the epidermis, over which it is spread, imparting to it, in many varie- ties, a smooth greasy feel. A little fatty matter is also present, together with a respectable percentage of gluten. The glutinous matter differs from that of the grains, in being less adhesive when moist, and more granular when dry. The foregoing analyses were made during the months of March and April. The Tolman Sweeting was somewhat shriveled, and rather past its season; the other varieties were fresh and in good eating order. The Tolman Sweeting, English Russet, and Kilham Hill were furnished by E. P. Prentice, Esq., of Mt. Hope. MEAN OF THE SIX FOREGOING ANALYSES. 1000 parts of 1000 parts of fresh apple. dry apple. Cellular fibre, 32.03 190.879 Glutinous matter with a little fat and wax, 1.94 11.463 Dextrine, 31.44 186.805 Sugar and extract, 83.25 497.627 Malic acid,..., 3.17 19.585 Albumen, 13.79 83.720 Casein, 1.64 9.921 Dry matter, 167.26 1000.000 Water, 826.64 Loss, 6.10 1000.000 The ripe apple is rich in sugar and a body analogous to gum, called dextrine, which has the same composition as starch, but differs from it in being soluble in cold water, and not colored blue with iodine. It de- rives its name from the action of its solution on polarized light, it caus- ing the plane of polarization to deviate to the right ; hence its name — dextrine. Dextrine and gum should not be confounded with each other. They differ very materially in many respects. The former possesses the property of being converted into grape sugar by sulphuric acid and by diastaste, while the latter does not. Dextrine belongs to the class of bodies which are susceptible of nourishing the animal body. All the starch taken as food is converted into dextrine before it is assimilat- ed by the system. The acids of the stomach possess the property of converting starch into this body. In the fresh apple, 100 lbs. contain about 3.2 lbs. of fibre ; 0.2 of a lb. of gluten, fat and wax; 3.1 lbs. of dextrine ; 8.3 lbs. of sugar and extract ; 0.3 of a lb. of malic acid ; 1.4 lbs. of albumen ; 0.16 of a lb. of casein, and 82.66 lbs. of water. In the dry apple, 100 lbs. contain about 19 lbs. of fibre; 1.1 lbs. of gluten, fat and wax; 18.7 lbs. of dextrine; 49.8 lbs. of sugar and ex- tract ; 2 lbs. of malic acid; 8.4 lbs. of albumen, and 1 lb. of casein. In the fresh potato, 100 lbs. contain about 9.7 lbs. of starch ; 5.S lbs. of fibre ; 0.2 of a lb. of gluten ; 0.08 of a lb. of fatty matter ; J of a lb. of albumen; 0.45 of a lb. of casein; 1.27 lbs. of dextrine; 2.64 lbs. of sugar and extract, and 79.7 lbs. of water. In the dry potato, 100 lbs. contain about 48.5 lbs. of starch ; 29 lbs. of fibre ; 1 lb. of gluten; 0.4 of a lb. of fatty matter; 1.25 lbs. of albumen ; 2.25 lbs. of casein ; 6.32 lbs. of dextrine ; and 13.2 lbs. of sugar and extract. By comparing the composition of the apple with that of the potato, it will be noticed : First. That the former contains, according to the above analyses, about three per cent more of water than the latter. Second. That dextrine and sugar in the apple take the place of starch, dextrine and sugar in the potato. Of the former, 100 lbs. of good fruit contain of dextrine, sugar and extract 11.4 lbs. ; the latter has in the same amount of fresh tubers, 13.61 lbs. of starch, dextrine, sugar and extract. In the dry fruit 100 lbs. contain of dextrine, sugar and extract, 68.5 lbs. ; in the same quantity of dry potato there is of stanch, dextrine, sugar and extract, 68.02 bs. The above proximate princi- ples are the main bodies in the apple and potato which go to form fat. In the aggregate amount then of fat producing products it will be seen that the apple and potato do not materially differ. It would be natu- ral, however, to infer that 50 lbs. of dextrine and sugar would, if taken into the system, be more likely to make a greater quantity of fat in a given time, or at least to make the same amount in a shorter period, than an equal weight of starch, for this reason, that the two former bodies, although nearly the same in composition with the latter, yet are physically farther advanced in organization, and hence probably approxi- mate nearer the constitution of fat. If this view be taken, then the apple, if of good^quality, may be regarded equally if not more rich in fat pro- ducing products than the potato. Thirdly, that the apple is richer in nitrogen compounds than the potato. 100 lbs. of fresh apple contain of albumen 1.38 lbs.; the same amount of fresh potatoe has J of a lb. 100 lbs. of dry apple contain 8.37 lbs. of albumen and an equal weight of dry tubers has 1J lbs. 100 lbs. of fresh fruit contain of casein 0. 16 of a lb., and an equal weight of fresh tubers, 0.45 of a lb. 100 lbs. of dry apples have 1 lb. of casein, and the same amount of dry potato contains 2£ lbs. Hence it will be observed that 100 lbs. of fresh apple contain of albumen and casein 1.54 lbs., and the same quantity of fresh potato 0.7 of alb. 100 lbs. of dry fruit have of albumen and casein 9.37 lbs., and an equal amount of dry tubers, 3.50 lbs. From the above it will readily be seen that in albumen the apple is richer than the potato, while in casein the reverse is the case. That the aggregate amount of albumen, casein and gluten in good varieties of the apple is more than double that of the same bodies in the potato ; hence the former may be regarded richer than the latter in those bodies which strictly go to nourish the system, or in other words, to form muscle, brain, nerve, and in short assist in building up and sustaining the organic part of all the tissues of the animal body. The juice of the apple forms what was regarded not long ago, a fa- vorite and almost necessary appendage to the farmer's stock of winter luxuries. It is now, however, looked upon by him with comparative indifference as a beverage, he having found a far better and more prof- itable use for his apples, that of converting them into fat instead of alcohol. The juice of the apple after being fermented is called cider, and contains much of the nutritive matter of the fruit. Cider contains alcohol, sugar, gum or dextrine, malic acid and the phosphates and sul- phates of the alkalies, with a little tannic and gallic acids. The juice before being fermented has in addition to the above ingredients, albu- men and casein. 8 • cd • a> *-» O I- 1 4) ^3 *— « *-> CD ,o c O ^ 3 ec — a> X — .n cd >* ^ £ it ma Berar and a — * . gm.p V- *-• cd ^ „; ^ o CD CD T3 ft § .2 * bO ** 2 , -G 0> 5J *• a. -S *£ *- *-> o O Td ^_ a? G ca « ed -^> Qh O P m X t— 1 "e5 S3 -fj with nnec r, an £h O KJ <5 o> o a> eu s a> « Oh > cs g RJ CD a o* fi .2 -a O S3 « e3 ^ 2 £P S - o „ bo cd .£< .2 * g s § § 2" x » £ g jcs o fc ~ n >> *♦_ -5 Jl O CD »r; _S3 ^ 00 ^ to io »-i o <— i I 2 ^t" 0) .2* c t3 rf« flj © "— ' tO O O CO r ~ ' tO l^" C" © 8 ** W © • : ^ * I'a*'^ • * J3 »co ! e '-* '7\ • '. & • S . S § 3 : ; o tg q ^ CD CO CD -S3 CD T2 "go CD T3 CD -i— > O CD ^3 JS a rt co S3 S3 -2 CD .t; CD T3 rO H3 • *-» kw CD s 'g £ -^ 3 Bi CD bo S 2 a> .2 £ PQ is IbH CD ^ -T3