[29] Maine Agr. Exp. Sta., Bul. 57, p. 147.
Analysis of Vermont potatoes:
Analyses made in Vermont and published in the report of the Vermont Experiment Station for 1901 show an average content of starch considerably less than that above given, namely:
| Water, | 79.41 | percent |
| Starch, | 14.51 | „ |
| Sugars and dextrins, | 1.44 | „ |
| Cellulose, | .36 | „ |
| Protein, | 2.28 | „ |
| Ether extract, | .06 | „ |
| Ash, | 1.26 | „ |
| Undetermined, | .68 | „ |
Composition of Potatoes used in France for Industrial Purposes.
—The following is regarded in France as an average composition of the potato suitable for industrial purposes:[30]
| Water, | 71.00 | percent |
| Starch, | 18.00 | „ |
| Sugar, etc., | 1.06 | „ |
| Cellulose, | 1.65 | „ |
| Protein, | 2.12 | „ |
| Fat, | .11 | „ |
| Ash, | 1.60 | „ |
[30] “Encyclopédie Agricole,” E. Saillard.
The total fermentable matter, as seen above, is a little over 19 percent, not allowing anything for the cellulose which is fermented. As a portion of the cellulose may also become a source of alcohol, it is observed that the average percentage of fermented matter in the French potato used for industrial purposes is not far from 20 percent.
The following varieties show a variation in starch content of 6.8 percent, the minimum being 15.9 and the maximum 22.7 percent: