Beans - Specimen details
| Catalogue Number: 61040 | |||||
|---|---|---|---|---|---|
| No Image | Plant Name | 57.01 LEGUMINOSAE-PAPILIONOIDEAE Phaseolus sp | Entry Book Number | ||
| Artefact Name | Beans | Vernacular Name | |||
| Iso Country | India | TDWG Region | India | ||
| Parts Held | Beans | Geography Description | Tuticorin | ||
| Uses | BeansUse: User: Not defined | TDWG use | |||
| Storage | Bottles, boxes etc | Related Items | |||
| Donor | Amiss | Donor No | |||
| Donor Date | 00/00/1917 | Donor Notes | |||
| Collector | Collector No | ||||
| Collection Notes | Collection Date | ||||
| Exhibition | Expedition | ||||
| Number Components | Publication | ||||
| Notes: | Label source: Sample of beans sent with Mr Amiss letter of 11 Oct labelled R.M.A.S. Red beans ex 'Clan Forbes' from Tuticorin. Bd of Agric I 17082/1917 (letter 403, 1917: xii p.9) Result of analysis by Dr Bernard Dyer 2.8.17 - Moisture 10.80%, Oil 1.61%,, Albuminoids 20.38%, Digestible carbohydrate 57.78%, Fibre 4.60% and mineral matter (ash) 4.83%. 'These beans contain a small but appreciable quanity of cyanogetic glucoside capable of yielding on digestion 0.012% of hydrocyanic (prussic acid) or 0.84 gra, ins per pound. This is much less than is found in some species of eastern beans which are known for their poisonous properties and it is quite possible that if the beans were boiled the enzyme which sets free the prussic acid might be destroyed and the b, eans rendered innocuous, nevertheless some uneasiness attaches to the idea of the seed for human food of beans capable of yielding even this quanity of prussic acid. Most beans of well recognised wholesomeness are either free from the properties of genera, ting prussic acid or yielding only faint traces compared with which the quanity capable of being formed in the digestion of these beans is relatively large (signed) B Dyer Copy JHH 29.x.17 | ||||