A25-121-7000-L TEXAS AGRICULTURAL EXPERIMENT STATION I AGRICULTURAL AND MECHANICAL COLLEGE OF TEXAS W. B. BIZZELL, President ’ BULLETIN NO. 272 JANUARY, 1921 DIVISION OF CHEMISTRY THE CHEMICAL COMPOSITION OF TEXAS HONEY AND PECANS v B. YOUNGBLOOD, DIRECTOR COLLEGE STATION, BRAZOS COUNTY, TEXAS 1y» III f5 III w ___"_; ‘a2 " 4' STATION STAFF? ADMINISTRATION B. YOUNGBLOOD, M. S., Director Cues. A. FELKER, Chief Clerk A. S. WARE, Secretary A. D. JACKSON, Executive Assistant CHARLES SOSOLIK, Technical Assistant VETERINARY SCIENCE *M. FRANCIS, D. V. M., Chief H. SCHMIDT, V. S., Veterinarian D. H. BENNETT, V. M. D., Veterinarian CHEMISTRY G. S. FRAPS, Ph. D., Chief; State Chemist S. E. AsmJRY. M. S., Assistant Chemist S. LOMANITZ, B. S., Assistant Chemist J. B. Smrrn. B. S., Assistant Chemist ‘NALDQ WALKER, Assistant Chemist HORTICULTURE H. NEss, M. S.. Chief W. S. HOTCl-IKISS, Horticulturist A NIMAL INDUSTRY J. M. JoNEs, A. M., Chief; Sheep and Goat Investigations R. M. SRERwoon, B. S., Poultry Hus- bandman .............................. Dairy Husbandman G. R. WARREN, B S., Animal Husband- man in Charge of Swine Investigations R. A. BREWER, B. S., Assistant Animal Hus- ENTOMOLOGY M. C. TANQUARY, Ph. D., Chief; State Ento- mologist H. J. REiNRARD, B. S., Entomologist B. S., Apiculturist C. S. RUDE, B. S., Assistant Entomologist AGRONOMY A. B. CONNER, B. S., Chief A. H. LEIDIGR, B. S., Agronomist E. B. REYNOLDS, M. S., Agroriomist E. W. GEYER, B. S., Agronomist PLANT PATHOLOGY AND PHYSIOLOGY J. J. TAUBENHAUS, Ph. D., Chief FEED CONTROL SERVICE F. T). FuLLwR, M. ., hief S. D. PE xRcE, Executive Secretary FORESTRY E. O. SIECKE, B. S., Chief; State Forester PLANT BREEDING Chief FARM AND RANCH ECONOMICS A. B. Cox, Ph. D., Chief SOIL SURVEY **W. T. CARTER, JR., B. S.. Chief T. M. Ruwmeim, B. S., Soil Surveyor H. W HAWKER, Soil Surveyor bandman SUBSTATIONS No. 1. Beeville, Bee County _ No. 7. Spur, Dickens County I. E. COWART, M. S., Superintendent R. E. DICKSON, B. S., Superintendent No. 2. Troup, Smith County - W. S. HOTCHKISS, Superintendent No. 3. V. E. nzleton, Brazoria County AFNER, B. S., Superintendent No. 4. Beaumont, Jefferson County A. H. PRINCE, B.- S., Superintendent No. 5. Temple, Bell County D. T. KILLOUGH, B. S., Superintendent No. 6. Danton, Denton County C. H. MCDOWELL, B. S., Superintendent TAs of January 1, 1921. No. 8. Lubbock, Lubbock County R. E. KARPER, B. S., Superintendent No. 9. Pecos, Reeves County V. L. CORY, B. S., Superintendent No. l0. (Feeding and Breeding Substation). College Station, Brazos County L. J. McCALL, Superintendent No. 11. Nacogdoches, Nacogdochel County G. T. McNEss, Superintendent "No. 12. Chillicothe, Hardeman County A. B. CRON, B. S., Superintendent No. l4. Sonora, Sutton-Edwards Counties E. M. PETERS, B. S., Superintendent "‘ln cooperation with the School of Veterinary Medicine, A. 8c M. College of Texas. "In cooperation with the United States Department 0t Agriculture. - PAGE Introduction . . . . . . . . . . . . . . . . . . . . . . . . . '. . . . . . .A . . . . . . . . . . . . . . . . 5 Methods of Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ; . . . . . . . . . . 5 Fflavor of Iloney . . . . . . ..: . . . . . . . . .; . . . . . . . . ..-~ . . . . . . . . . . . . . .. 5 Description of Samples . . . . . . . -. . . . ._ . . . . . . . . . . . . . . . .A . . . . . . . . . . . . 5 Composition of Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Composition of Pecans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..- . . . . . ._ . . 6 Food Values of Honey and Pecans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 CONTENTS. [Blank Page in Original Bulletin] BULLETIN No. 272. JANUARY, 1921. THE CHEMICAL COMPOSITION OF TEXAS HONEY AND PECANS. BY _G. S. FRAPs. Honey and pecans are two important products of Texas, although the money value is small compared with that of the cotton crop. Yet in both of these products Texas ranks among the most important States in the Union. This is one of the reasons for making a chemical study of these two products in Texas. The samples secured Were obtained from some of _ the important Texas producers. A description of the samples will be given in the proper place. METHODS OF ANALYSIS. The analyses of honey were made on the extracted honey. The analysis of the comb was not made. The‘ pecans were separated into meats and hulls, and the meats were analyzed separately. The methods of the Association of Official Agricultural Chemists were used. FLAVOR or HONEY. Different kinds of honey are produced according to the predominance i of the flowers or sugar-producing plants visited by the bees. Some honeys, such as that of buckwheat, have a. full bodied, rather’ acid flavor. Other honeys, such as those from white clover or alfalfa, have a mild, delicate taste. Where orange blossoms abound, the aroma and the flavor of the flowers are well marked in the honey. The honey of one year may be different from that of another, on account of the variation in the abundance of different flowers or plants. The honey produced at one part of the season may be different fro-m that secured later on. On account -of the variation in the flavor o-f honey, some wholesale dealers produce a blend by mixing honey. In this way they endeavor to secure a more or less uniform product. DESCRIPTION OF SAMPLES. Pecan samples 9389-9394, inclusive, were kindly furnished by Mr. illW. Kirkpatrick, McKinney, Texas. The honeys are described as olows: 9194 Honey (mixed honey from horsemint, haw, cotton, etc.), Wilmon Nowell, College Station, Texas. . I 9269 Horsemint honey, A. L. Krueger, New Ulm, Texas. 9270 Huckleberry honey, A. L. Krueger, Newlilm, Texas. 9292 Horsemint honey, Wilmon Newell, College Station, Texas". 9293 Bitterweed honey, Wilmon Newell, College Station, Texas. 9315 Honey (horsemint, catclaw, and mesquite), Faust V. Bush, Floresville, Texas. 9340 Horsemint honey, Wm. Cravens, Route '7, San Antonio, Texas. 6 TEXAS AGRICULTURAL EXPERIMENT STATION. 9346 Bass wood and horsemint, Z. S.'Weaver, Courtney, Texas. 9155 Hgpeyécatclaw, Guajille), E. G. LeStourgeon, Southwestern ee o. 9156 Kinninickinic, E. G. LeStourgeon, Southwestern Bee Co. 9157 Horsemint, E. G. LeStourgeon, Southwestern Bee Co_. 9158 Cotton, G. W.- Griffin, T'roy, Texas. 9159 Horsemint and Marigold, G. W. Griffin, Troy, Texas. 9160 Horsemint and marig-old, G. W. Griffin, Troy, Texas; 9412 Honey, Rice Williams, Bockdale, Texas. 9488 Cotton Honey, V. P. Robinson, Bartlett, Texas. 9326 Honey, Guajille, J. B. King, Batesville, Texas. 9360 Morning Glory honey, Wilmon Newell, College Station, Texas. CHEMICAL COMPOSITION OF HONEY. The chemical composition of various Texas honeys is given in Table 1. The average analyses of some other honeys are included for the purpose of comparison. A thorough study of American hone-y, by C. A. Browne, is published in Bulletin 110 (1908), Bureau of Chemistry, U. S. Department of Agriculture. According to these analyses, the composition of Texas honey does not vary, to any large extent, from the average. The water content varies from 16.10 to 20.73. The reducing sugar varies from 71.4 to 79.2. The ash varies from .03 to .61. Honey is essentially a solution of the sugars, fructose and glucose, with a little cane sugar, in water, containing a small amount of mineral matter and some other substances derived from flowers or plants. It contains only a small amount of protein. It contains some essential oils, and other substances of pronounced odor or flavor from the nectar of flowers, which influence the flavor and aroma of the honey. Molasses, a by-product of the refining of sugar, contains from 4 to 6.5 per cent. ash and 20 to 33 per cent. Water. The remainder con- sists chiefly of sucrose or cane sugar, and invert sugar, which consists of equal parts of fructose and glucose. The proportion of cane sugar varies with the kind of molasses. Sorghum syrup contains 30 to 45 per cent. sucrose and 12 to 20 per cent. of fructose and glucose, with about 25 per cent. water. Syrups are prepared by the evaporation and purification of the saccharine juices of plants, with the exception of corn syrup, which is made by heating starch with dilute acid and evaporating after neutralizing the acid. Corn syrup consists of glucose, dextrin, gums and water. ' COMPOSITION OF PECANS. The chemical composition of the pecans studied is given in Table 2, together with the composition of some other foods for purposes of comparison. Attention is called to the difference in the size of the wild pecan and of the cultivated variety. The cultivated pecans are nearly two or three times as large as the wild pecans, and they contain a larger percentage of meats in the nut. They thus contain a higher food value. The pecan meats are very rich in fat, containing from 69.66 to 74.04 per cent. fat. They contain from 8.69 to 12.21 per cent. of protein. The high percentage of fat gives the pecan a high value as a 7 OHEMIGAI. COMPOSITION OF TEXAS HONEY AND PECANS. ... ... - ..... . . . . . . ..AWU~QENM OQBO-nm %O OQNMU>< w . . . . . . . . . . . . . . . .....................QmN-Q>§ fi.@.w|l MN. MN. ... . . . . . . . . . . . ......... . . . . . .....EO~UWG@QMOE Am.@fi||. @¢. @¢. $@. . . . . . . . . . . . . . . . . . . . . . . . . . . .............QZZ.NQO P2! 8. .32 S.” 2w wflfi. E uHw.w.wuhmmumpwnnu.HKH$0.5m fig 931i an. $5 $4M Q ~ wo R. om. . . . . . . . . . . . . .. 58m 88 f» |l S. Q1: “B6 mad 32R. mm. . . . . . . .. . . . @335? .......w...=€...m._°m $3 N.N~I| mm. 2Q: mmxm mmd wmdn wm .......IT........_..U..IMMM.Z......cofioU wmHm w a ll 2. 5.2 #06 mo.N wvgvh ww. . . . . . . . . . . . . . . . . . . . .. QEEQEoE $2.. 9m || Hm. a9: wwd ma. w No.3. Nw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . umixfinmqmvm an!“ 0.511 8. 3.: £4 a: Q22. 3. .......~.~..K...I~J.. .... ..2E~_&E.@ BBQQU $8 fitl S. S3 Mae 8. .84.» mm. ...I..Hn..H...w..x........e.._.... vocaawm 3.8 1mm! 5 . $7.5 3d 2 . 21R. fix . m m . . . m . . . . . . . . .. waibuflom 2x3 ~5~I 2. MR2 an.» 8d 8.2. Q... H . . . . . . . . . . . . . . . ......=._................_........._e....... §E~e¢m 2m... 92! 3. 2 .2 3a 8d om»? .5. . . . . . . . . . . . . . . ............. . . . . . . . ...........-....2m 8Q Yfil Nu. 9.3 ova $4 2;» S. . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . .. EEQEE mama 12! m...“ mi: £6 ma“ EAE N». . . . . . . . . . . . . . . .....................@:.%.w_2.m 2% mil .5 . CR2 Nmh ma. 31K mm. . . . . . . . . . mifiomhofl 2K» @671 3 o ow 2 aw m aw w ww m“. .3 E230 naming can cofioo Bu: Hiiomkoi g5 JQPSQ JGUQ :5 4:3 :5 JGOQ 5n 428v 6n Jnoo .8.» JGQQ 3Q cowfiflom 434 fining xfimmswfio Z 63.8mm Whkowmwmflmowfl 614.53% hazel .3 wEM _ Sonoi .3 QoEmoQEoUIA 03am. ,8 TEXAS Aonrocrxrtinixn EXPERIMENT STATION. human food for the purpose of producing heat or energy. The peanut contains less fat, but more protein, than the pecans. Analyses of pecan hulls are given in Table 3. They are hard and woody and have no food value. FOOD VALUES OF HONEY AND PEOANS. The value of a food to the human body depends upon the amount of protein that it will supply, and upon the amount of heat and energy and vitamines that it can furnish. These depend not only upon the chemical constituents of the food, but also upon its digestibility, and upon the value of the digested material to the ‘body. The constituents of different foods do not have the same digestibility, and the digesteed materials do not have the same values to the human body in different foods. There are greater differences with cattle feeds than there are with human foods on this respect. ‘ The protein is represented by lean meat, or the white of eggs, and is used for the purpose of construction, or the repair of the animal body. Greater quantities are therefore needed by the growing animal than by the full-grown animal. The heat or energy is furnished by sugars, starches, fats, and other constituents of the food, which are in a sense burned for producing this heat or energy. Fats are much more con- centrated than sugars or starches. Just as a locomotive requires less metal to build, and less to repair, than it does coal to run, so the animal body requires less protein for growth and repair than it requires sugars, starches", and fats, for the purpose of producing heat or energy. The value of a human food may be expressed in terms of protein, and of calories, the protein representing the tissue-building material and the calories representing the ability to furnish heat and energy. Table 2 shows a comparison between the food value of honey and pecans, and of some other human foods. It is estimated that a man at moderate work requires 0.28 pounds of protein and 3500 calories per day. The selling price of a food depends not only upon its food value, but upon its flavor, character, the difficulty of securing it, and other factors which are difficult to estimate. Intangible things, such as palatability, and desirability, or apparent desirability, enter into the commercial price. Some of these factors are indeed very important to the human race, but ‘they are quite different from the nutritive value of the food. Thus honey of good flavor and quality has a value quite superior to that of molasses or syrups. Also, pecans of large size and good shape ' have a value quite superior to that of the small wild pecans. Both of these values are real values, but are quite distinct from nutrition. A publication entitled “Honey and Its Uses in the Home,” Farmers’ Bulletin No. 653, and another entitled “Nuts and Their Uses as Foods,” Farmers’ Bulletin No. 332, may be of interest to readers of this Bulle- tin. These Farmers’ Bulletins can be secured from the United States Department of Agriculture, Washington, D. C. AGKNOWLEDGBIENT. Analyses and other work in connection with this Bulletin were made by A. O. Deiler, E. C. Gilmore, G. W. Boark, L. A. Hudgins, J. W. Ohewning, and perhaps other members of the staff. 9 CHEMICAL QOMPOSITION OF TEXAS HONEY AND PECANS. mud 8.» 3 mm 5.3 mm. i: am. mo. . . . . . . .............wmw._ov< hofi ovfi mo fim mmflm om. mmA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..mam E3 8.», am.w $13 mmav 3.. 2a 3i mod . ‘ . . . . . . . . . . . . . . . . ..:..Qwmm 53% fiaé mom modm mmflm S». 3N mm. S... . . . . . . . . . . . . . . . . . . . . . . Ioama Eofiw ~m¢o~ Naé mfiw afimm hmmm ma. NNHN . . . . . . . . . . .. mo. . . . . . . . . . . . . . . . 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