the fruit husk 85.86 percent., (3) the seed 90.4, and (4) the placenta 87.34 per cent. The dry matter has the following composition :
| Sl. No. | Ash. | Ether extract. | Nitrogenous matter. | Non-nitrogenous extract. | Crude fibre. | Nitrogen. |
|---|---|---|---|---|---|---|
| 1. | 6.76 | 10.69 | 19.77 | 39.82 | 22.95 | 3.16 |
| 2. | 5.66 | 5.14 | 14.31 | 49.07 | 25.83 | 2.29 |
| 3. | 4.35 | 27.95 | 17.22 | 33.07 | 17.36 | 2.93 |
| 4. | 11.30 | 7.07 | 28.54 | 39.88 | 13.48 | 4.57 |
| Sl. No. | Nitrogen as ammonia. | Nitrogen as amides. | Proteid Nitrogen. |
|---|---|---|---|
| 1. | 0.217 | 0.093 | 2.321 |
| 2. | 0.195 | 0.130 | 1.792 |
| 3. | 0.061 | 0.061 | 2.938 |
| 4. | 0.240 | 0.280 | 2.403 |
The following ash analyses are given of (1) the whole fruit, (2) the husks, and (3) the seed.
| Sl.No. | K2O | Na2O | MgO | CaO | Al2O3 |
|---|---|---|---|---|---|
| 1. | 55.60 | 4.42 | 6.22 | 4.80 | trace |
| 2. | 52.47 | 13.16 | 5.04 | 5.08 | 0.22 |
| 3. | 40.12 | 2.50 | 10.43 | 3.46 | -- |
| Sl.No. | Fe2O3 | SiO2 | Cl | SO3 | P2O5 |
|---|---|---|---|---|---|
| 1. | 1.44 | 2.04 | 3.88 | 6.44 | 16.82 |
| 2. | 1.69 | 1.90 | 1.44 | 4.58 | 14.59 |
| 3. | 0.81 | 1.70 | 2.65 | 4.97 | 33.95 |
As regards the manufactured products, the ordinary kinds are made by grinding the whole fruit the stem being frequently included ; they have a pale brick-red color. The best preparations are made with the husks and seeds only. To detect adulteration, microscopic examination is necessary, as well as estimation of the ash. The pure ash is usually white or slightly greenish, and dissolves almost entirely in dilute acids. — J. Ch., S. LXIV. pt. II. (1893) p. 546.
The oil extracted by ether from the seeds of capsicum becomes green when kept in a vacuum over sulphuric acid. Its sp. gr= 0.91095 at 15° ; iodine number, 119.5 ; Köttsdorfer number=187.2. It contains C= 76.35, H= 11.35 per cent. The mean of two determinations of free fatty acids (mainly palmitic, with some stearic and oleic acids) in the oil was 2.75 per cent., or 0.64 and 0.70 per cent, in the fresh and dried seeds respectively. The glycerides calculated as olein (which was the chief constituent) amounted to 24.06 per cent, in the dry seeds. When the oil is long exposed to air, an intense green colour is produced owing to the presence of a small quantity of chlorophyll.
In separating the free fatty acids from the glycerides by extracting once or twice with light petroleum, it was noticed that the acids had a sharp, burning taste, due to the presence of an active substance which was separated in small quantity. This forms white crystals, very readily soluble in chloroform and ether, rather soluble in light petroleum, sparingly soluble in absolute
