51 



Tomato Juices. 



Four tomato juices were tried, all from fruits of thrift}^ hot-house 

 plants of one variety (Lorillard). The fruits were picked and sorted 

 into groups as follows: (1) Stock 331, fruits red and ripe, with a fine 

 odor, excellent for the table; (2) stock 332, fruits full grown and 3'el- 

 lowish-green, i. e., commencing to ripen; (3) stock 333, fruits entirely 

 green, but nearly or quite full grown; (4) stock 331, small green fruits, 

 one-twentieth to one-fourth grown. The juices were olitained by 

 pulping the fruits and extractmg imder pressure. These fluids were 

 then filtered, steamed, filtered, filled into tubes, and sterilized ))y steam- 

 ing 10 minutes on 2 consecutive days and 15 minutes on the fourth day. 

 Each juice was carefully titrated for acidity and sugar content. Starch 

 was abundant in the green fruits, but there was ver}' little in the yel- 

 lowish-green fruits and none whatever in the ripe fruits. Grape sugar 

 was most abundant in the yellowish-green fruits. The acidity of the 

 yellowish-green and of the ripe fruits was nearly the same, but 

 undoubtedly thej^ contained more than one acid, and the proportions 

 were probably different. Each of these stocks was inoculated with at 

 least one-half cubic millimeter of the yellow slime of P.s. hyacinthi 

 from a coconut culture 7 days old, a check inoculation (which grew 

 promptlv) being made into alkaline beef broth. All of the tubes were 

 kept together in feeble difl'used light' at room temperatures which 

 ranged from 22° to 34° C. (mostly 25° to 28°) during the first 25 days, 

 and after that 29° to 35° C, and occasionally for a few hours as high 

 as 37° (Washington summer heat). The results obtained are given 

 below : 



(1) Stock 331. No growth (35 days). The acidity of the stock was +64, and the 

 sugar content was such that 2.5 c. c. were required to reduce 5 c. c. of the standard 

 solution of CuSO^ 5H./J in Soxhlet's sohition. 



(2) Stock 332. No growth (35 days). The acidity of this stock was ^68, and the 

 sugar content was such that only 1.8 c. <•. were required to reduce 5 c. c. of the 

 standard solution of CUSO4 5H2O. 



(3) Stock 333. No growth (35 days). The acidity of this .stock was +55, and the 

 sugar content was such that 3.7 c. c. were required to reduce 5 c. c. of the standard 

 solution of CUSO4 5H,0. 



(4) Stock 334. No growth (35 days). The acidity of this stock was +59, and the 

 sugar content was such that 2.2 c. (;. were required to reduce 5 c. c. of the standard 

 solution of CuSO^ 5H,0. 



The acidity here recorded marks the first perceptible trace of change 



N 

 of color on adding vTjNaOH drop by drop to 5 c. c. of the juice in 50 



c. c. of water plus 1 c. c. of the standard alcoholic solution of phiMiol- 

 phthalein. More alkali was re({uired to produce a bright pink, and, if 

 this ))e taken as the standard color, th(;n the readings would bo, respec- 

 tively, + 71, +75, +05, and +72. Still more alkali was required to 



