Note 36 — PART II RECIPES (continued 2)
Reading edition
Another analysis is that of Payen, the distinguished French chemist.
Water74.4%
Starch, sugar, pectose21.2%
Nitrogenous matter1.7%
Fat.1%
Cellulose and epidermis1.5%
Inorganic matter1.1%
———
Total100.00%
Pohl found the proportion of starch, judging by specific gravity in different varieties, to be as follows: 16.38%, 17.11%, 18.43%, 18.95%, 20.45%, 21.32%, 24.14%.
Dr. Smith's "Food."