-------------------+-------------------------------------------------- |Water. | +-----+-------------------------------------- | |Total|Ash Soluble in Water. | |Ash. | +-------------------------------- | | | |Ash Soluble in Acid. | | | | +--------------------------- | | | | |Ash Insoluble. | | | | | +--------------------- | | | | | |Alkalinity | | | | | | as +---------- | | | | | |K_{2}O. |Piperin. | | | | | | +-----+-----+ | | | | | | | Alcoholic| | | | | | | | Extract.| | | | | | | +-------+ | | | | | | | |Starch.| | | | | | | | | +-+ | | | | | | | | | | -------------------+-----+-----+-----+----+-----+----+-----+-----+---- |p.c. |p.c. |p.c. |p.c.|p.c. |p.c.|p.c. |p.c. |p.c. {| 9·22| 4·35|1·54 |1·51|0·36 |0·72|48·53|10·47|4·05 Black berry {| to | to | to | to | to | to | to | to | to {|14·36| 8·99|3·34 |3·83|4·38 |1·57|56·67|16·20|9·38 | | | | | | | | | {|13·67| 1·28|0·217|0·84|0·22 |0· |76·27| 9·23|5·13 White berry {| to | to | to | to | to | to | to | to |to {|17·32| 8·78|0·618|2·80|0·69 |0·22|77·68| 9·73|6·14 | | | | | | | | | Fine ground (white)|13·90| 1·58|0·16 |0·90|0·52 |0·0 |75·31|10·66|4·51 Long pepper |12·15|13·48|2·28 |5·52|5·68 |0·53|58·78| 8·29|1·71 Adulterated ground |11·12|14·70|2·02 |4·07|8·61 |0·78|35·85|11·57|2·02 -------------------+-----+-----+-----+----+-----+----+-----+-----+----- The same authority regards 50 per cent. of starch as the minimum standard for unadulterated pepper. The granules of pepper-starch are characterised by their exceedingly small size, being only about ·008 mm. in diameter. The proportion of ash in genuine pepper seldom exceeds 7 per cent., of which not over 1/10th should consist of sand; but in the commercial article, the total ash often approximates 10 or 12 per cent., 40 or 50 per cent. of which is sand and other insoluble substances. COMPOSITION OF PEPPER ASH.