616 EXPERIMENT STATION RECORD. tVol.4« 



the application of the principle of inversion or hydrolysis to the determination 

 of different sugars. 



The deterioration of Cuban raw sugars in storage, N. Kopeloff and H. Z. 

 E. Perkins {Jour. Indus, and Enyin. Chem., 12 (1920), No. 6, pp. 555-558). — 

 Samples representative of the middle and of the surface contents of a number 

 of bags of Cuban raw sugar were analyzed chemically and bacteriologically at 

 the beginning of the storage period and again at the end of 1 and 5.5 months 

 in one series, and 1, 4.25, and 5.5 months in another series, the bags of sugar 

 being kept under approximately normal storage conditions. The results obtained 

 are summarized as follows: 



"Cuban raw sugars (with moisture ratios varying from 0.22 to 0.49) were 

 stored under normal conditions for 5.5 months and analyzed chemically and 

 bacteriologically. There was a loss in polarization at the end of this period, 

 as well as at the end of one month, which was generally accompanied by a gain 

 in reducing sugars. Tliere was a gain in moisture content and reduction in 

 the factor of safety. 



" There was a decided increase in total number of microorganisms after one 

 month, which could be correlated within certain limitations with deterioration. 

 When thei'e was a large initial infection, deterioration was rapid. In general 

 there were more microorganisms in the middle of the bag than at the surface. 

 The percentage of molds increased over the longer incubation period, but often 

 failed to increase in one month. 



" A correlation between the number of microorganisms and the moisture ratio 

 is indicated which appears to make it possil)le to predict the keeping quality of 

 a sugar. 



" Bags designated as wet, stained, or having sugar light in color deteriorated 

 more rapidly than when drier, unstained, or dark in color. In bags of sugar 

 which are deteriorating rapidly the surface deterioration is greatest, while in 

 less rapid deterioration the middle of the bag seems to undergo greater decompo- 

 sition. 



" Deterioration was proportionately greater over a longer incubation period 

 than in one month." 



Sauerkraut production controlled by heat, with the report of an experi- 

 ment, E. Lk Fevre {Gamier, 50 {1920), No. 10, pp. 161, ^62).— This paper, 

 presented at the annual meeting of the National Canner's Association at Cleve- 

 land, on January 27, 1920, presents the results of an investigation conducted 

 by the Bureau of Chemistry, U. S. Department of Agriculture, on the control 

 of sauerkraut production by heat. From experiments conducted under factory 

 conditions the following conclusions were drawn : 



" The essential factor in securing a rapid fermentation of cabbage is the 

 proper degree of heat which, as determined by tlie optimum requirement of the 

 organisms concerned in this process, is approximately 30° C. (86° F.). 



" The heating of cabbage with a view to promoting its fermentation should 

 be done just before it enters the tank, and this can be very effectively accom- 

 plished, with a minimum of expense, by the direct application of jets of steam 

 to the shredded cabbage. The addition of a culture of lactic acid bacteria aids 

 in the fermentation of cabbage, but not to the extent that it can be considered 

 of great practical importance. As far as shortening the period of fermentation 

 is concerned, the proper use of heat leaves little to be desired." 



Jelly, C. H. Campbell {Jour. Indus, and Engin. Chem., 12 {1920), No. 6, pp. 

 55S, 559). — ^An experimental study is reported of the proportions of acid, pectin, 

 and sugar necessary to obtain jelly of the best quality. 



An excess of pectin was found to produce a firm, tough jelly. A pectin 

 content of 1.25 per cent is recommended for commercial jelly, and from 0.75 





