A manual of practical hygiene for students, physicians, and health officers . the case ofpotatoes which have been frozen ; they are very^ watery and of inferiorflavor however they are cooked. According to Balland,^ the mealy condition is due not, as supposed,to an especially high content of starch, but to a low percentage of al-bumin, for a potato rich in this substance keeps its shape and neithercracks nor fills apart. He also points out that beneath the skin thereare three well-defined layers, which may readily be seen by holding athin cross-section affiiinst a strono; lio-ht. The outermost
A manual of practical hygiene for students, physicians, and health officers . the case ofpotatoes which have been frozen ; they are very^ watery and of inferiorflavor however they are cooked. According to Balland,^ the mealy condition is due not, as supposed,to an especially high content of starch, but to a low percentage of al-bumin, for a potato rich in this substance keeps its shape and neithercracks nor fills apart. He also points out that beneath the skin thereare three well-defined layers, which may readily be seen by holding athin cross-section affiiinst a strono; lio-ht. The outermost is richest instarch and poorest in proteids, but in the innermost these conditions arereversed; the middle layer represents the mean composition of thewhole. The loss which occurs on boiling is much less when the skins areleft intact than when removed; the greatest loss occms when thepotatoes are peeled first and then soaked in cold water. When cookedby steaming, there is no loss whatever. The material lost in boiling Journal de Pharmacie et de Cbemie, 1S97, VI. 198 a, fiber, pectose, fat, etc.; 6, non-albuminoid nitro-genous matter: c, albuminoid nitrogenous matter;d, mineral matter. The hatched portion representsthe loss. (After Snyder.) has been determined by H. Snyder * as follows : Skins removed, soaked3 hours : total nitrogen, 46 per cent.; ash, per cent. Skius re-movetl, not soaked : total nitrogen, per cent.; ash, per cent. Skins not removed : total ni-FiG. 7. trogen, 1 per cent.; ash, per cent. The composition of thepotato and the loss of nutri-ents when boiled with theskin removed are shown bySnyder by a drawing, whichis here reproduced. (SeeFig. 7.) Potatoes are so deficient innitrogen that alone they donot constitute a proper ra-tion, but with foods rich in proteids, such as meats, beans, or peas,they are valuable and economical. The juice of the potato contains citric acid and citrates of potassium,sodium, and calcium, which fact accounts
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