. Journal of agricultural research . __LIilIB tX J Fig. 8.—Total weight of proximate constituents in the bagasse of a single sorghum plant. 12 Journal of Agricultural Research voi. xviii. No. i J 9 IM JU ICE 9 ^ D ___BAS &£Sfi_ -^ N O o ^ \ 1—»— ?o ^1 ^ ^ >- 1=3 aE Ijl4 CM / o oe. UJ a. o «n LEJ \VES -— ^ ni o o ,ft*ioy ^^tA» c N 0 2 0 3 0 4 0 50 O « NO. DA «FR( M DAI \l PAN CLES APPEA RED Fig. 9.—Development of the percentages of dry matter in the various parts of the sorghum plant. Oct. 1,1919 Notes on the Composition of the Sorghum Plant 13 v.—COMPOSITION OF THE JUICE The juice of
. Journal of agricultural research . __LIilIB tX J Fig. 8.—Total weight of proximate constituents in the bagasse of a single sorghum plant. 12 Journal of Agricultural Research voi. xviii. No. i J 9 IM JU ICE 9 ^ D ___BAS &£Sfi_ -^ N O o ^ \ 1—»— ?o ^1 ^ ^ >- 1=3 aE Ijl4 CM / o oe. UJ a. o «n LEJ \VES -— ^ ni o o ,ft*ioy ^^tA» c N 0 2 0 3 0 4 0 50 O « NO. DA «FR( M DAI \l PAN CLES APPEA RED Fig. 9.—Development of the percentages of dry matter in the various parts of the sorghum plant. Oct. 1,1919 Notes on the Composition of the Sorghum Plant 13 v.—COMPOSITION OF THE JUICE The juice of sorghum has naturally received greater attention at thehands of analysts than any other portion of the plant. Since, however,in practically all the previous work on sorghum only sucrose, reducingsugars, and solids-not-sugar were determined, it was thought desirable tomake a more thorough investigation and attempt to acquire informationconcerning (i) the kinds of carbohydrates present, (2) the character of the. ^ MO. DAYS FROM DATE PANlCLfS Af Fig. 10.—Development of the crude protein in the various parts of the sorghum plant. noncarbohydrate solids, (3) the distribution of sugars in the cane, (4) thehistory of these various constituents during the growth of the plant, and(5) the effect of the removal of the seed heads on the sugar content ofthe juice. (i) Kinds of carbohydrates present.—Dextrose, levulose, and suc-rose are the only sugars definitely identified. Raffinose could not bedetected by the mucic acid reaction for galactose, nor maltose by the 14 Journal of Agricultural Research voi. xvm, No. i osazone reaction. Sugar cane has also failed to yield these two and gums are known to be present; but the latter have not beenidentified heretofore, although they are held responsible for the failure ofsorghum as a source of crystallized sugar. In the sugar cane, Maxwell{ii) found that the so-called gums consist largely of pentosans andhexosans
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagricul, bookyear1913
